Yield: 6 servings
|2 cups||Goat milk|
|1 dash||Baking soda|
Place half the sugar in a small skillet and heat it over medium heat for about seven minutes, stirring it as it melts. It should be a medium golden color and free of lumps. Remove from the heat.
Combine the two milks and pour ¼ of the milk into a bowl. Add the cornstarch and baking soda to the bowl and set aside.
Add the remaining sugar to the remaining milk and place over medium heat. Stir occasionally, bringing it just to the boiling point. Add caramelized sugar all at once, while stirring vigorously. Add reserved milk, cornstarch and baking soda, and stir well.
Cook over low heat, stirring occasionally, for 50 to 60 minutes.
During the last 15 minutes of cooking, cajeta will begin to thicken.
Stir more frequently at this point to prevent sticking.
Cow's milk may be substituted for the goat' milk, but the flavor will be different.
This recipe is used in the preparation of another recipe in this cookbook, "Dessert Cajeta," but may be prepared and used separately.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN From: Marjorie Scofield Date: 11-15-95 (09:23) (160) Fido: Recipes