How to Make Cajeta (Goat’s Milk Dulce de Leche)

Cajeta, a goat’s milk version of dulce de leche, is a rich, silky caramel perfect for desserts. You can make dulce de leche from scratch using either goat’s milk or cow’s milk.

I rediscovered goat’s milk this summer after spotting an ad for goat cheese cheesecake at a local diner. The idea of adding caramel to a goat cheese dessert stuck with me, and though I haven’t made the cheesecake yet (the heat put me off baking), I bought fresh goat’s milk from my farmer to experiment. Fresh goat’s milk surprised me: it doesn’t taste “goaty.” Instead it’s creamy and slightly sweet, similar to cow’s milk, and because it’s naturally homogenized it works especially well in sauces.

I used goat’s milk in a cheese-based roux sauce for a quick mac and cheese and was pleased with the texture and flavor—my daughter didn’t notice a difference. That success gave me confidence that goat’s milk would make an excellent base for dulce de leche, also known as cajeta.

Making cajeta on the stovetop is simple but requires time and attention. The process takes roughly two hours, so plan to make it when you can keep an eye on the pot. I tested a slow cooker method and found the stovetop yielded better results: combine the ingredients, bring to a boil, reduce to a gentle simmer, and cook uncovered until the mixture deepens and thickens into a caramel. Stir occasionally to prevent sticking and ensure even color.

This cajeta is versatile: use it as a drizzle for ice cream or cakes, swirl it into coffee or lattes, or keep a jar in the refrigerator for quick dessert upgrades. Below is a straightforward recipe so you can make your own batch.

Cajeta * Goat’s Milk Dulce de Leche

Yield:
1 cups

Prep Time:
5 minutes

Cook Time:
1 hour 40 minutes

Total Time:
1 hour 45 minutes

Cajeta, a goat’s milk take on dulce de leche, makes a delicious caramel sauce that pairs with many desserts. You can use either goat’s milk or cow’s milk to make dulce de leche, but goat’s milk adds a unique creaminess.

Ingredients

• 4 cups goat’s milk
• 1 1/4 cups granulated sugar
• 1/4 tsp baking soda
• 1 cinnamon stick
• 1 tsp vanilla extract

Instructions

1. Combine the milk and sugar in a medium saucepan. Add the cinnamon stick, baking soda, and vanilla.
2. Bring the mixture just to a boil, stirring frequently to dissolve the sugar, then reduce the heat to a gentle simmer.
3. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionally, until the mixture reaches a deep caramel color and your desired thickness. Remove the cinnamon stick and transfer the cajeta to heat-safe jars. Cool, then store in the refrigerator.

Notes

This recipe yields a pourable, drizzle-able caramel. For a thicker, spoonable texture, simmer longer, or reduce sugar to 1 cup and milk to 3 cups to concentrate the mixture.

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