{Cajeta Recipe} How to Make Goat Milk Caramel Sauce! (2024)

FAQs

What's the difference between cajeta and caramel? ›

What is the difference between cajeta, caramel, and dulce de leche? The difference between cajeta and other caramel sauces such as caramel and dulce de leche is that cajeta is made out of goat's milk whereas most others are usually made out of cow's milk.

What Is Cajeta? Just like dulce de leche, cajeta is a thick, sweet confection made from boiled milk—goat's milk in the case of cajeta, and cow's milk in the case of dulce. And, just like its cousin, cajeta is almost universally described as "Mexican caramel." On the surface, that makes sense.

We recommend this because we like to enjoy them fresh, but the ingredients in the caramels are not going to go bad or spoil. The sugar may start to crystallize after a few weeks, giving it more of a grainy texture, but it should still taste delicious.

The baking soda neutralizes the milk's pH levels and makes cajeta smooth. It also assists with the Maillard reaction, the browning of amino acids with sugars to create caramel.

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

Though they are both pretty delicious, and pair well with plenty of desserts, there are some important distinctions between the two. Cajeta requires the use of two ingredients not found in caramel sauces — goat's milk and baking soda — as well as a different, cooler cooking temperature.

Cajeta is a Mexican version of “dulce de leche”. The only real difference between the two is that cajeta is made from goat's milk rather than cow's milk. Since goat's milk has a tangier flavor than cow's milk, I find that the cooked down sugary version is less cloyingly sweet and has a more interesting aftertaste.

If unable to locate cajeta, substitute 3/4 cup dulce de leche spread from a 13.4-oz can.

Goat milk is not all that common in the United States, but other countries—like Bangladesh, Pakistan, and Turkey—produce and drink plenty of goat milk. 1 It can be used just like any other milk, and its nutrient composition is most similar to cow's milk; they're both rich in protein, fat, calcium, and vitamin D.

Once the sauce is properly canned, it will keep in a cool, dry place for about months. Once it's opened it should be refrigerated and will keep for up to a month.

Why does my goat milk taste weird? ›

They could be consuming plants that are giving your goat's milk that off-flavor. Carefully check your pasture and any area where they might be eating to see if that is the case. Common causes are wild garlic and onions, but other plants that can leave undesirable flavors in your milk include: Elderflower.

The processing of the milk is one of the main factors affecting the taste of the milk. Goat milk contains the enzyme caproic acid, which causes it to turn “goaty” with age. So fresh milk properly processed is recommended for drinking and making dairy products without a goaty taste.

Cajeta is as you saw here, cooked down milk, be it goat or milk or a combination of both, with sugar and some added flavors like vanilla or rum optional.

The purpose of baking soda in the caramel is to react with the acidic ingredients (brown sugar, cream of tartar, and corn syrup), which creates tiny carbon dioxide air bubbles. You'll notice the caramel froths up when you add it.

Cajeta is a beloved traditional Mexican sweet that deserves to be on more supermarket shelves across the entire United States. Essentially, it's a caramel sauce made from sweetened goat's milk that has been cooked down until thick, gooey, darkened, and delicious.

Cajeta is a caramel-like concoction, like dulce de leche, yet more milky and silky, and with a deep, rustic and almost nutty flavour. too… My appetite expands outrageously as if giving me a chance to try all that my eyes can see and my mind can gather.

Cajeta is a thick, sweet caramel spread made from caramelized sugar and goat's milk. Cajeta is available at well-stocked grocery stores and at Mexican markets. If unable to locate cajeta, substitute 3/4 cup dulce de leche spread from a 13.4-oz can.

Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.