Does anyone have a goat milk caramel recipe? I'm interested in making a solid caramel rather than cajeta. Would it be possible to modify a traditional caramel recipe by substituting goats milk and increasing the sugar?
RECIPE: Goat-Milk Cajeta.
Place 2.5 quarts of fresh goat milk in a stainless steel pan. Turn heat on medium heat.
Give a stir with wooden spoon.
Next, in a bowl combine 3 cups of granulated sugar, 2 Tablespoons corn starch, and
3/4 teaspoon baking soda, and 1/2 teaspoon salt. Mix these ingredients well.
The sugar will look very 'light and fine' once it is well mixed.
Now, pour all the dry ingredients into the milk, stirring vigorously as you add.
Turn up the heat and slowly bring the mixture to a boil -- stove tops may vary.
Keep stirring as the milk comes to a boil...
Once it has reached the boiling point I set the temperature on low (notch 5 on
my stovetop) and keep it there, stirring *almost* constantly over the next 2+
hours time. You can adjust your stirring time, time away, etc. by adjusting your
heat, but you want enough heat to keep the milk 'cooking' and caramelizing.
At some point the mixture will 'fluff/fizz' up from the soda and high temperature.
It will look like very frothy loose egg-whites (or melted marshmallow cream--
somewhere in that range). Keep stirring! Keep stirring!!!
You may need to pull it off heat for a few seconds to let it release some of the
heat buildup and allow the 'bubbling' to drop down/decrease.
Return to heat, adjust temperature, and keep stirring.
Don't be in a hurry or have other things to do that will distract you for more than
a minute or so --- you do NOT want to scorch this or let it BOIL OVER!!!
Eventually the mixture will become thoroughly heated and start retaining
'air bubbles.' At this point it is more critical than ever to BE THERE and ...
yep, you guessed it, KEEP STIRRING!
Once the mixture has reduced by half, you are almost there ........ keep going
(and KEEP STIRRING) a tad longer.
By now it should have reached a wonderful golden-caramely color. It will smell
absolutely out of this world, and now you can test it.
IF the mixture coats the back of your spoon and doesn't run off... try an ice-water test.
Put about 3 cubes of ice in a cup of water, drizzle a bit of the caramel liquid into
the water. Let it sit. If this makes any kind of 'form' when gathered with your fingertips,
you are just about there -- it will taste somewhat like butterscotch at this point!
Keep cooking and KEEP STIRRING.
In about two or three minutes it should be quite bubbly and frothy (not really foamy,
but big popping fluffy bubbles). KEEP STIRRING another minute. Remove from heat.
Let stand about two minutes or so, stir again. Let rest another 3-4 minutes, giving another stir.
Gather your small containers or jars (whatever you wish to store this in) and get a nice ladle.
Fill small containers (I use single-serve Tupperware cups) about 2/3 full (or you can use a
larger glass bowl, glass canning jar, etc). Immediately cover and place in fridge.
Goat milk caramel is delicious! In my experience you do not need ot add any extra sugar. Just make the caramel recipe as you have it, using the goat milk. Good luck!
Please enter a valid email address.
Well played. You deserve a cookie.
Despite what the New York Times says
Market culture in U.S. shopping
Brotform Bread Baskets
Where to Eat in D.C.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.