{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.

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.

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. The cajeta can be refrigerated for up to 1 month; after that it starts to crystallize.

No, they don't have to be cold or refrigerated. The milk and other ingredients have already been cooked to 240 degrees Fahrenheit, making it safe to store at room temperature. That being said, a lot of people enjoy eating the caramels when they have been cooled, or sometimes even frozen!

The heat from the caramel sauce will seal the jar. Cajeta keeps in the pantry for approximately 3 months unopened; refrigerate after opening. Learn more about the American Dairy Goat Association and goat milk products!

Cajeta is specifically a goat milk caramel which is what makes it unique to other caramels. Why is my cajeta grainy? If your sauce is grainy, it's mostly likely due to it being overheated. It's important to cook it on the proper heat setting and stir often to keep it from getting too hot.

Nubians and Nigerian Dwarfs typically have the mildest, sweetest and highest butterfat milk, with Nigerians being the highest in fat and sweetest of all.

India is the world's largest producer of goat milk, with an annual production of over 5 million metric tons. Goat rearing is popular in India because of the cultural implications and taboos imposed on the cow.

Saanen: The Queen of Dairy Goats

Saanen goats, often referred to as the "Holsteins of the dairy goat world," originate from the Saanen Valley in Switzerland. These strikingly white goats are known for their high milk production, making them a popular choice for dairy farmers worldwide.

Add acid. Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy. Acid physically breaks the bonds between the glucose and fructose molecules that form sucrose and ensure that it stays apart.

Can you use dulce de leche instead of cajeta? ›

Traditionally, it consists of sugar and milk, but it can also be made with sweetened condensed milk as a shortcut. If you use goat's milk, then dulce de leche becomes cajeta. The ingredients are just a little different, but when it comes to dulce de leche vs. caramel, the differences have to do with geography.

What exactly is Cajeta? Caramel is made by melting down sugar until it is an amber color and thick in texture. Cajeta is made by melting goat milk and sugar down until golden brown in color and thick in texture. The flavors are similar but there's a very subtle tanginess to cajeta from the goats milk.

Caramel sauce should be stored in a heat-resistant, airtight container such as a jar or a glass microwave-safe bowl with a lid. This sweet sauce can be left out at room temperature for a few days, but because of the dairy incorporated into the sauce, it's best kept refrigerated.

How long can you leave milk out of the fridge? The Food and Drug Association's (FDA) general rule for most perishable foods is: Don't leave them out of the fridge for more than two hours—even less if the room temperature where you are is hot.

Cajeta is a sweet Mexican caramel sauce traditionally made with goat's milk. We grew up enjoying this nostalgic sauce on sweet snacks, desserts, and special treats like birthday cakes and ice cream sundaes!

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.

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.

Cajeta is a deliciously sweet sauce similar to dulce de leche and caramel, but made with caramelized goat milk to give an extra tang so this gooey sticky sauce. We love it on ice cream! The first time I had Cajeta was in Mexico.