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
4cupsgoat milkor assorted leftover dairy
1/2inchpiece of cinnamon stick
1teaspoonof vanilla extractor half a vanilla bean, split
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.