02/23/13, 11:39 AM
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LaMancha <3
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Join Date: Dec 2012
Location: Southern CA.
Posts: 471
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Lumpy Cajeta
Thanks to that yummy thread on cajeta I've been making it with my excess goat milk. (People are so funny! Even friends who are too *whatever* to try goat milk or goat cheese are only too happy to take goat milk caramel off my hands. Go figure!)
But I'm noticing some lumps in the cajeta that I can't explain. They are soft and waxy. I'm thinking it is goat butter.... I'm HOPING it's goat butter!!! There are no lumps in her milk, and the lumps don't form in the cajeta until it cools. The longer I cook it, the fewer the lumps....
What do you think?
Besides cooking it down further, is there another way to prevent these lumps?
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Proud Mama of eight LaManchas.
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