Original Recipe by Rick Bayless
With the Fast Growing Hispanic Markets that are increasing in Size across
Many Geographical segments in the US of A. Here is a Good Choice for those
of you who have some goats around the back yard or back forty, that are
milking them and others that have more milk than what they know what to
do with. Cajeta is the 'Taste' of Mexico, where in other parts of Latin/
South American Countries it is also known as Dulce de Leche. Well, it kind
of reminds me of My Moms Homemade Butterscrotch Pie, which is a Thanksgiving
tradition in the home of the Dumb Dutchman. The Cajeta de Celaya is a small
but busy town where the making of Cajeta has already become quite a Big
Industry. Ya' can even buy it in different flavors, with liquor, wine,
caramel, fruits, etc. The demand is growing so Fast on a Global Basis
that the demand is becoming so great that poor-quality Cajetas are selling
at a brisk pace.
Goat/Sheep Milk, Cheeses, etc. have also become a Trend across America(s).
However, many Modern SuzyHomakers have not been Introduced to this treat,
as a dessert, sauce, topping, or even a late night trip to the refrigerator
for a spoonful when you are having a sweet tooth. Caution though, because
it is quite habit forming.
This is one sure fire recipe that you can try..It comes from one of the
Famous Mexican Food experts in the field. Rick Bayless, is an Award Winning
Author, Chef, T.V. Show host, and Restaurant owner of the Frontera Grill
and Topolobamba in the Windy City. Both succesfull and upscale Mexican
eateries. And he sure is not afraid of adding some spice to his life, or
introducing his Customers to something a bit different. And, he is also
aware of the attributes of Cabrito and the Hair-Sheep preferences of the
Choice of Mexico and the Barbacoas that abound. Rick, is also a famous
Cajeta: Goat's Milk Caramel Sauce
2 Quarts of Goat's Milk, or a combination of Goat's Milk and Cow's
Milk (Use whole milk in all cases)
2 Cups of Sugar
1 2-inch piece of cinnamon stick, preferably Mexican Canela
1/2 teaspoon baking soda, dissolved in 1 Tablespoon of water
In a medium-large Dutch Pot or Mexican Copper cazo, (6-quart for a single
Combine the milk, sugar,and sinnamon stick and set voer medium-heat.
Stir regularly until the milk come to a simmer (all the sugar should be
dissolved at this point).
Remove the Dutch pot from the heat and stir in the dissolved baking soda.
When the bubbles subside return the pot to the heat.
Adjust the heat to maintain the mixtur at a brisk simmer.
(To high, and the mixture will boil over, too low and the cooking time
will seem like an eternity).
Coo, stirring regularly, until the mixture turns a pale golden color.
(More or less than 1-hour)
Begin stirring frequently as the misture colors to a carame-brown and
thickens to the consistency of Maple Syrup.
(you will notice the bubbles becoming larger and glassier)
Stir regularly so nothing sticks to the bottom of the Pot.
Test a couple of drops on a cold plate.
When cool, the cajeta should be the consistency of a medium-thick caramel
If the cooled cjajeta is thicker (almost like caramel candy), stir in
a Tablespoon or so of water and remove from the heat.
If too runny...keep cooking and stirring.
Pour the cajeta through a fine-mesh strainer set over a bowl or Wide Mouth
When cool, cover and refrigerate until you are ready to serve.
Warming before serving (a micro-wave works great here) makes it taste
Cajeta keeps for a month or more in the refrigerator. Keep it covered
tightly, to keep it from absorbing other flavors.