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goat milk jam or cajeta
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3.50 from 4 votes

Goat Milk Jam / Cajeta 

A rich preserve of milk known as milk jam. With goat milk, it becomes cajeta, with cows milk, dulce de leche.
Course: Appetizer, Snack
Cuisine: Argentinian, French, Mexican
Keyword: Cajeta, Dulce de Leche, Goat Milk, Milk Jam
Servings: 1 cup
Author: Alan Bergo

Ingredients

  • 4 cups goat milk or assorted leftover dairy
  • 1.5 cups sugar
  • ½ inch piece of cinnamon stick
  • 1 teaspoon of vanilla extract or half a vanilla bean, split
  • Pinch of salt
  • ⅛ teaspoon baking soda

Instructions

  • Combine all the ingredients and bring to a simmer, whisking occasionally to clean up any stuck on particles on the bottom and sides of the pan.
  • Continue cooking slowly, whisking occasionally, until the mixture is thick like warm honey, and is a deep caramel color, roughly 1.5 hours. Transfer the liquid to a pint mason jar or another container and refrigerate until needed.
  • Under refrigeration, the mixture will thicken and become very hard. To loosen it up, it just needs to come to room temperature, which you could do with a microwave or just by letting it sit out for a while.