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Cajeta
Mexican Goat Milk Caramel
A rich, thick, and decadent caramel spread made from goat's milk, originating from Celaya, Guanajuato. This traditional Mexican dulce de leche offers a unique tangy flavor profile distinct from cow's milk versions.
๐ง ์ฌ๋ฃ
- 2 L Goat milk(Fresh, whole goat milk is preferred for the best flavor and texture. Avoid ultra-pasteurized if possible.)
- 500 g Granulated sugar(Standard white granulated sugar.)
- 1/4 tsp Baking soda(Helps to prevent curdling and aids in caramelization.)
- 1 tsp Vanilla extract(Add at the end for flavor.)
- 1 whole Cinnamon stick(Optional, for infusing a subtle spice note during cooking.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Combine goat milk and sugar in a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity to prevent boiling over). Stir well over medium heat until the sugar is completely dissolved. Do not let it boil at this stage. Once dissolved, stir in the baking soda. The mixture may foam slightly.
โฑ๏ธ 10 minutes - 2
Add the cinnamon stick, if using. Bring the mixture to a gentle simmer over medium-low heat. Cook, stirring frequently with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pot to prevent scorching. The milk will begin to reduce and thicken. This initial simmering phase can take approximately 1.5 to 2 hours.
โฑ๏ธ 1.5 - 2 hours - 3
Continue cooking over low heat, stirring constantly and vigorously. The cajeta will now thicken more rapidly and its color will deepen to a rich golden-brown. Be very careful during this stage as it can scorch easily. Stirring is crucial to achieve a smooth, even caramel.
โฑ๏ธ 30 - 45 minutes - 4
Remove the pot from the heat. Discard the cinnamon stick. Stir in the vanilla extract. Allow the cajeta to cool in the pot for about 15-20 minutes, stirring occasionally. It will continue to thicken as it cools. Once slightly cooled, transfer the cajeta to clean, sterilized jars for storage.
โฑ๏ธ 20-30 minutes (cooling) - 5
Let the cajeta cool completely at room temperature before sealing the jars. Once sealed, store in the refrigerator. It will keep for several weeks.
โฑ๏ธ Several hours (cooling)
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe distinct tangy flavor of goat milk is what sets cajeta apart from traditional dulce de leche.
- โConstant stirring, especially in the final stages, is critical to prevent burning and ensure a smooth texture.
- โThis recipe is a traditional preparation from Celaya, Guanajuato, a region renowned for its cajeta.
- โUse a heavy-bottomed pot to distribute heat evenly and minimize the risk of scorching.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add 1 tsp vanilla extract at the end for a classic flavor.
- Envinada: Stir in 1/4 cup of sweet wine (like sherry or port) during the last 15 minutes of cooking for a wine-infused cajeta.