Cajeta

Well, today is our first day of "good" milk after pumping my cow full of antibiotics. The milk was clear & the mastitis indicator was negative as well! Praise the Lord, I think we have made it through, and my cow is still producing on all 4 teats. Wooo Hooo! To celebrate I think I will share a yummy milk recipe with you. "Cajeta" is a mexican caramel sauce. It takes aaaaaallllllll day to cook down but it is delicious as a fruit dip or ice cream topping. Here goes:

Cajeta

2 quarts of milk (cow or goat or a mix of both)

2 c sugar

1 tbsp pure vanilla

1/2 tsp baking soda dissolved in 1 tbsp water

In large, heavy pot(not iron) combine milk, sugar, & vanilla. Place over med heat & stir regularly until milk comes to a simmer & sugar is dissolved. Remove from heat & add dissolved baking soda. It will bubble up @ this point. When bubbles subside return to heat.

Adjust heat so mixture is simmering briskly but not boiling. Cook, stirring regularly until mixture turns pale golden. About 1 hour.

Stir milk more regularly now as it begins to thicken & turn a caramel brown. Do not allow it to stick to the bottom of the pan. You can drop a few drops into a glass of water to test. If a soft ball forms it is ready.

Take pot off heat & allow to cool. It should be a medium thick sauce. If it is too thick add hot water, 1 tbsp at a time until you reach desired consistency. If it is too thin return to heat until it thickens.

Preparations:

Everything in the potAdding the baking sodaStarting to turn caramel-ishAlmost readyMmmmmmmmmmDip some apples or pour over homemade ice cream. Yummy!

Store this in the fridge, it lasts for quite awhile. I originally found this recipe on vanilla.com

Blessings.