2 liters goats-milk (for a vegan/dairy-free version use almond milk)
2 cups sugar
2 vanilla pods (or 2 tsp natural vanilla essence, with seeds)
2 cinnamon sticks
½ tsp. salt
1 tsp. baking soda
Mix 4 tbsp. of the goats-milk with the baking soda.
Pour the remainder of the milk into a heavy pot.
Add the sugar, vanilla, salt and cinnamon to the pot and stir.
Bring to a simmer over medium heat and mix until sugar dissolves completely.
Remove from heat, and add the baking soda mixture. Stir well until bubbles (froth) subside.
Return to heat and mix continually.
When it starts to thicken, and/or change color, remove the cinnamon sticks.
If you used vanilla pods, remove them cut length wise and return the seeds to your mixture.
It is ready when the mixture thickens and become Caramel-golden (up to 2 hours).
Important! Do not leave unminded for more than 1 minute, as it may spill over.
Pour into a glass jar and let cool.
Keep refrigerated (up to 2 months).