I've been making cajeta Minelson :)

Tallabred · #1 04/20/12, 07:57 PM

I keep thinking about you Minelson - wish we lived closer

Today I switched from chocolate cajeta to cinnamon cajeta.

Yum Yum

Jyllie63 · #2 04/20/12, 07:59 PM

How do you make your chocolate cajeta? Our milk should be drinkable in another week or so...can't wait to start making some again

Tallabred · #3 04/20/12, 08:09 PM

After the cajeta is pretty thick I mix in probably 1/3 cup of Hershey's dark chocolate powder ( 2 big heaping soup spoons full). I mix the powder with milk separately before I add it to the cajeta to get the lumps out.

It makes very thick cajeta - almost like fudge - tastes like brownie batter.

Jyllie63 · #4 04/20/12, 08:47 PM

My mouth is watering LOL

How much milk would you guesstimate that you add the powder to ?

Tallabred · #5 04/20/12, 09:18 PM

I use 2 quarts of milk, add 2 cups of sugar - heat up to dissolve sugar.

Add 1/2 to 1 teaspoon of baking soda diluted with a little water.

My cinnamon I added a cinnamon stick after the baking soda.

Chocolate is added when it is pretty thick.

Lauri · #6 04/20/12, 09:40 PM

Would you mind giving your complete recipe?

Mine has always been made with mixed results.
Many times too grainy/gritty.

Thanks

The Tin Mom · #7 04/20/12, 09:53 PM

We use a recipe that OBF posted last year(sans chocolate or cinnamon). Yum. Cajeta can be canned, too. There is a somewhat varied recipe in Goats Produce, Too by Mary Jane Toth.

Tallabred · #8 04/20/12, 10:40 PM

That is the complete recipe - milk, sugar, baking soda

I then cook it down in my stock pot stirring it with a whisk. It takes at least a day - but that is because I turn the heat off if I am going to be gone. The longer that it is cooked the thicker and darker it gets.

rootsandwings · #9 04/21/12, 06:22 AM

pressure canning only?

Alice In TX/MO · #10 04/21/12, 06:40 AM

Just put it in the fridge. It won't last long enough to spoil or need to be processed.

The Tin Mom · #11 04/21/12, 07:45 AM

Quote:

Originally Posted by rootsandwings

pressure canning only?

Quote:

Originally Posted by Alice In TX/MO

Just put it in the fridge. It won't last long enough to spoil or need to be processed.

I don't know - LOL! I just saw the recipe in the Goats Produce, Too book. We usually finish off a batch so quickly that it doesn't even go in the fridge! Alice is right that it has never lasted long enough for us to worry about it. Love that stuff here! I can look up the canning recipe if anyone wants it.

Alice In TX/MO · #12 04/21/12, 07:51 AM

Mexican Cajeta Recipe

Minelson · #13 04/21/12, 08:03 AM

Quote:

Originally Posted by Tallabred

I keep thinking about you Minelson - wish we lived closer

Today I switched from chocolate cajeta to cinnamon cajeta.

Yum Yum

Oh my! that sounds SOOO good!! I wish we lived closer too!!!

Cinnamon sounds good but I don't think anything can beat the chocolate!

Alice In TX/MO · #14 04/21/12, 08:05 AM

Question: I wonder if making a lower sugar cajeta would work? Has anyone tweaked the sugar content?

Tallabred · #15 04/21/12, 08:57 AM

Canning does not work because it is not acidic enough. I still put it in canning jars, very hot so they seal but then they go into the refrigerator. They last for months that way.

I am going to try a batch today with half of the sugar. Of course I always start with a lot more than 2 quarts because I pour the fat off of the top of the milk I drink.

Tallabred · #16 04/21/12, 10:26 AM

Just put chocolate cajeta into a croissant and heated it up. OMG my DD and I found heaven on your taste buds.

JBarGFarmKeeper · #17 04/21/12, 12:43 PM

We are making Chocolate Cajeta for the first time today...drooling over all the chocolate posts.

We started making it a few months back...I love my coffee at home now more than ever!

LFRJ · #18 04/21/12, 12:53 PM

I stirred in a small jigger of orange extract once it got thick - and as for storing - can't it be poured out in sheets or in plastic tupperware, wrapped well and kept in the freezer?

rootsandwings · #19 04/21/12, 12:59 PM

sweeetened condensed milk comes in a can. So I presume there is some safe way to can milk. I would love to be able to do that, but I am guessing it involves pressure canning, which I currently don't do.

I store extra milk by making cajeta and cheese to freeze for later, but my freezer space is limited.

Tallabred · #20 04/26/12, 04:11 PM

I made cajeta with half of the sugar and it came out super creamy. It worked better in my coffee - more cream less sugar