½tsp.vanilla extract or ¼ tsp bourbon vanilla powder
one cinnamon stick
2tbspwhole fat cow milk
1large heavy pot
18 ozclean jar
Pour the goat milk, sugar, salt, vanilla, and cinnamon (if using) into a large heavy pot and bring to a light boil over medium heat. Stir to make sure all of the sugar has dissolved, remove from heat.
In a separate bowl mix the cow milk and baking soda until the baking soda has dissolved. Remove pot from burner, pour baking soda mixture into the goat milk, stirring fast, be careful because the liquid will quickly froth and overflow. Stir until the bubbles have subsided then turn the heat to medium and bring the pot back to the heat.
Continue to cook the goat milk mixture, stirring very frequently because the mixture may bubble and pour over the pot. After another 20-30 minutes the mixture should begin to a darken and start thickening into a thick sauce consistency. Continue simmering and stirring frequently until the mixture turns a dark caramel color and coats the wood spoon, this may take another 20-40 minutes depending on liquid left in the pot. The cajeta should the same consistency as maple syrup.
Pour into a jar and allow to cool completely. Store in the refrigerator until ready to use. The cajeta will keep fresh in the refrigerator for a couple of weeks.
The cajeta taste best if warmed up a little bit before using as desired.
*Whole fat cow milk may be substituted for the goat milk. Or a mixture of half goat milk, half cow milk may also be used. But the cajeta will taste different.
** Ingredients To Make a Larger Portion Large Portion Ingredients: 2 quarts or 1.90-liter goat milk 2 cups white sugar 1 tbsp vanilla extract or ¾ tsp bourbon vanilla powder one Mexican cinnamon stick (ceylon cinnamon) pinch salt 1 tsp. baking soda 2 tbsp whole fat cow milk
***The process is the same whether making the small or large version. The only difference is that it may take a bit longer for the larger version.
(P.S. I forgot to include the cinnamon stick in the ingredients photo. Oops!)