After making the slightly-over-salty cheese I decided I needed something different to introduce the goats milk into my families diet and what better way that straight through the sweet tooth. It’s a lot easier to turn down cheese than it is to turn down candy!!
When I had four cups of milk I again decided that I had enough to work with and whipped out the old notebook of long jotted ideas and dreams for the recipe for Cajeta I had tucked into its pages. Surely some Cajeta, made into an apple pie would win them over.
Time consuming but simple to make first I gathered my ingredients and a pot large enough to allow for the doubling in size it does later on. This pan size thing is important.
8 Cups goats milk
1 Cinnamon stick
2 Teaspoon vanilla extract
2 8oz Cone Pionicillo sugar
1/2 Teaspoon Baking Soda
I dumped the milk (reserving a few tablespoons to mix with the baking soda later) and grated the sugar into a large stockpot. The cinnamon stick is added now, and fished out at the end before serving. Then I brought the mixture to a simmer, being careful never to have the heat too high as it scorches easily.
While it warms, mix the baking soda into the reserved milk. Once it simmers, add this mixture- being mindful of the fact it is going to bubble to life and fill your pan. When the mixture settles back down return to a simmer, stirring frequently, for approximately 90 minutes. When done it becomes brown and a honey like consistency.
Check out my video to see it done!!
Store in a clean Jar in the fridge for up to two weeks, like it will last that long. I am going to freeze this batch and see what happens. I want to put this on apple pie this fall!!! Candy apples!!! Maybe I can divert my sweet tooth from all those tempting little mini bars.