Goats Milk Creme Caramels Food

CAJETA (GOAT'S MILK CARAMEL)

Steps:

• In a 5-quart saucepot, preferably one with sloped sides, melt the unsalted butter over medium-low heat. Once the butter is completely melted, stir in the brown sugar and the salt with a long-handled whisk.
• While the sugar is dissolving into the butter, heat the goat's milk in a tall pitcher in the microwave for 1 minute on high*. You can also heat the milk in a pot on the stove. Just bring it to the steaming point (usually 4-5 minutes) over medium heat. Be sure not to let it boil over.
• Once the milk is hot, set it aside while you finish the caramel.
• After the sugar is added to the butter, whisk the two together until combined. Stir the mixture in small, concentric circles around the pot. After 1 1/2 minutes the sugar and butter should combine and no pools of butter will be visible at this point. The mixture will look sludgy or like mud.Continue cooking over medium-low heat for another minute.
• After 2 1/2 minutes, the butter-sugar mixture will appear light brown and foamy. Continue stirring in concentric circles for approximately 4 minutes.
• After 4-4 1/2 minutes, the mixture will look curdled due to the butter separating from the sugar again. Continue cooking for another 7-8 minutes, whisking constantly. Within that time, the curdled mixture will come together to form a thick caramel-like paste.
• Carefully pour the warm goat's milk into the pot. As soon as the milk is added to the caramel, it will bubble ferociously and steam. Ensure your body is not above or directly to the sides of the pot when you're adding the milk.Continue to whisk where it's safe to do so.
• Once all of the goat's milk is added, continue heating and whisking the cajeta until smooth. Cooking the cajeta for another 4-5 minutes over medium-low heat, frequently whisking to break up any lumps that may have developed. Cook the cajeta over medium-low until the mixture thickens again and the whisk leaves trails on the surface. The longer you cook it at this point, the thicker the cooled cajeta will be.
• Remove the pot from the stove and allow the cajeta to cool for 20 minutes. After 20 minutes, the cajeta will be cool enough to enjoy, or still fluid enough to transfer to a glass or ceramic jar.
• Store the cajeta in the refrigerator for up to a month. Use the cajeta as a dipping sauce, dessert topping, to spread over bread, or as a pastry filling.

HOMEMADE CAJETA {GOATS MILK CARAMEL}

Steps:

• Place the milk, piloncillo, and cinnamon stick in a large saucepan (larger than you think you'll need), over medium to medium-high heat, reserving a small amount of goats milk to be mixed with the baking soda. Bring the mixture to a simmer, stirring frequently to dissolve the sugar.
• Once simmering, remove the pot from the heat and carefully add in the dissolved baking soda and goats milk. The mixture will froth up violently, nearly doubling in volume. Once the bubbling subsides, return the pot to the heat, and bring it back to a steady simmer.
• Cook, stirring frequently, until the liquid has reduced and thickened (mine took about 1½ hours, but your time may vary depending on your stove and pot). Be sure to scrape the bottom of the pot as you stir, and adjust the heat if necessary as the sauce reduces to avoid scorching. The cajeta is ready when it is the consistency of warm honey or maple syrup, and a rich golden color. Remove from the heat and let cool.
• Stir in the vanilla extract, and any other add-ins, if using. Pour into a jar or other sealed container, and store in the fridge for up to a few weeks.
• (The cajeta will thicken significantly as it cools, and once refrigerated will become quite firm. It can be softened again by placing the jar, without the lid, in the microwave for a few seconds, or in a shallow pot of simmering water.)

GOAT BUTTER AND HONEY CARAMELS

Steps:

• Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
• Melt butter in a medium heavy-bottomed saucepan over medium-high heat. Add honey, cream, and sugar; stir to combine. Cook, stirring frequently, until mixture comes to a boil.
• Continue boiling, stirring frequently, until mixture reaches 250 degrees on a candy thermometer, 45 to 60 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool for 1 hour; sprinkle with sea salt. Let cool completely, overnight.
• Turn caramels out onto a cutting board; remove parchment paper. Using a sharp knife, cut caramels into 1-inch squares; wrap each in wax paper. Caramels will keep in an airtight container, refrigerated, for up to 1 month. Caramels will soften at room temperature or stay firm if kept chilled.

REAL MEXICAN CAJETA (GOAT'S MILK CARAMEL OR DULCE DE LECHE)

Steps:

• In a large, heavy pot (not iron), combine the milk, sugar, and vanilla, and place over medium heat. Stir regularly until the milk comes to a simmer and sugar is dissolved. Remove the pot from the heat and add dissolved baking soda; it will bubble up at this point, especially with goat's milk. When the bubbles have subsided, return it to the heat.
• Adjust heat so that the mixture is simmering briskly but not boiling. Cook, stirring regularly, until the mixture turns pale golden, about one hour.
• You will now need to stir the milk more regularly as it begins to thicken and turns a caramel-brown color. Don't allow the milk to stick to the bottom of the pot. You can drop a few drops into a small glass of water. If a soft ball forms, the cajeta is ready.
• If you take the pot off the heat and allow the cajeta to cool, it should be a medium-thick sauce. If it's too thick, add hot water, 1 tablespoon at a time until it is the proper consistency. If it is too thin, return to the heat until it thickens.
• When the cajeta is cool, remove the vanilla bean. Strain the cajeta through a fine mesh strainer into a bowl or wide-mouthed jar, then scrape the seeds from the vanilla bean into the cajeta. Refrigerate until ready to use. Cajeta is best served warm.