{"id":775,"date":"2013-05-29T14:46:07","date_gmt":"2013-05-29T12:46:07","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=775"},"modified":"2020-04-15T17:09:41","modified_gmt":"2020-04-15T15:09:41","slug":"%d7%a7%d7%92%d7%98%d7%94-%d7%a8%d7%99%d7%91%d7%aa-%d7%97%d7%9c%d7%91-%d7%a2%d7%99%d7%96%d7%99%d7%9d","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=775&lang=en","title":{"rendered":"Cajeta – Goat’s-Milk Dulce De Leche"},"content":{"rendered":"

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Ingredients<\/h3>\n

2 liters goats-milk (for a vegan\/dairy-free version use almond milk)
\n2 cups sugar
\n2 vanilla pods (or 2 tsp natural vanilla essence, with seeds)
\n2 cinnamon sticks
\n\u00bd tsp. salt
\n1 tsp. baking soda<\/p>\n

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Preparation<\/h3>\n

Mix 4 tbsp. of the goats-milk with the baking soda.
\nPour the remainder of the milk into a heavy pot.
\nAdd the sugar, vanilla, salt and cinnamon to the pot and stir.
\nBring to a simmer over medium heat and mix until sugar dissolves completely.<\/p>\n

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Remove from heat, and add the baking soda mixture. Stir well until bubbles (froth) subside.<\/p>\n

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Return to heat and mix continually.
\nWhen it starts to thicken, and\/or change color, remove the cinnamon sticks.
\nIf you used vanilla pods, remove them cut length wise and return the seeds to your mixture.
\nIt is ready when the mixture thickens and become Caramel-golden (up to 2 hours).<\/p>\n

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Important!<\/b> Do not leave unminded for more than 1 minute, as it may spill over.
\nPour into a glass jar and let cool.<\/p>\n

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Keep refrigerated (up to 2 months).<\/p>\n

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