GOAT MILK

CAJETA

Mexican Dulce De Leche

Not just something you drizzle over desserts. It works piped into pastries, folded into creams, brushed onto cakes, or honestly just eaten straight off a spoon without pretending it’s for anything else. No rules, no restraint.

NOT YOUR TYPICAL CARAMEL

This version leans into that idea fully. Cooked low and slow until it reaches that perfect, velvety consistency, it holds onto just enough of that natural sharpness to keep things interesting. The result is a caramel that feels alive on the palate, not flat.

There’s something about goat milk that never stops pulling me back in. It’s not just an ingredient, it’s a tool. It behaves differently, tastes different, and if you actually lean into that instead of fighting it, it gives you depth you simply won’t get from cow’s milk. Slightly tangy, a little wild, more alive. It forces you to cook with intention.

That’s what drew me to cajeta.

GOAT MILK GOES CARAMEL DREAMS

Cajeta is a traditional Mexican caramel made from goat milk and sugar, slowly cooked to create a rich, complex flavour. Unlike common caramels, it offers a unique character and depth beyond just sweetness.

Understanding cajeta comes from realizing its unique texture and flavor. The tang from goat milk balances the sweetness, making it enticing for more than one bite.

That’s the real beauty of it. Simple process, minimal ingredients, but the outcome feels like something far more complex. It’s controlled transformation. Exactly the kind of cooking that never gets old.

INGREDIENTS

  • 2,000 grams Whole Goat Milk ( 2 Litres / About 8 Cups )
  • 480 grams Sugar, Granulated ( 2 cups + 2 Tablespoons )
  • 8 g Baking Soda ( 1 ½ Teaspoon )
  • 20 g Vanilla Paste ( 4 Teaspoons )

METHOD

  • In a large, heavy-bottom pot, add the goat milk, sugar, and baking soda.

  • Stir well to dissolve the sugar completely.

  • Place over medium heat and slowly bring the mixture up to temperature.

  • Stir occasionally to prevent scorching and avoid boiling

  • You’ll see light foam forming—skim it off.

  • Lower the heat to maintain a gentle simmer (not a rolling boil).

  • Stir every 5–10 minutes at first and as it thickens, stir every 1–2 minutes

  • Let it reduce slowly for 2–2.5 hours (times may vary) until it thickens and turns a deep golden-brown.

  • Remove from heat and stir in vanilla (if using). Let cool slightly—it will thicken more as it cools.

  • Transfer to a clean, airtight container.

CHEF IVAN TIPS

Take Your Time and avoid rushing to prevent burning the milk solids and sugar.

Go Low and Slow and use a gentle heat for a rich caramel flavour.

Foam will occur so skim (remove) the foam in the first 20–30 minutes are critical or your cajeta will become bitter (no one wants bitter caramel).

Be Cautious at the end, last 30–40 minutes are critical; sugar concentration rises, so it increases burning risk.

Can be kept in the refrigerator for 2–3 weeks or freezer for 2-3 months