It's cajeta season!

mammabooh · #1 04/05/13, 09:05 AM

I have a gallon of milk on the stove heating so I can make cajeta. In-laws are coming for supper tonight and will be happy to have it as topping on their goat milk ice cream.

I made ricotta with 6 quarts of milk earlier in the week, I have a 3-quart jug filled up and ready to send with my mother-in-law tonight, and there is still plenty in the fridge for us. I'm so happy to be milking again!

Backfourty,MI. · #2 04/05/13, 09:13 AM

Everything sounds so good & I can hardly wait to start milking again!

TroutRiver · #3 04/05/13, 09:21 AM

Oh wow I forgot all about cajeta! I will have to get some milk from the farm I'm working at so I can make some!!

One embarrassing question, how exactly do you pronounce "cajeta"?

mammabooh · #4 04/05/13, 11:04 AM

Here ya go...click on the little arrows on the left to hear the pronounciation.

http://www.forvo.com/word/cajeta/

kasilofhome · #5 04/05/13, 11:56 AM

I must be doing something wrong in making this cause--if what I made is that then I do not want it.

thick curdled milk reduced ==gross. so help me please

mammabooh · #6 04/05/13, 01:32 PM

Quote:

Originally Posted by kasilofhome

I must be doing something wrong in making this cause--if what I made is that then I do not want it.

thick curdled milk reduced ==gross. so help me please

Mine has never curdled. It is smooth just like store-bought caramel sauce.

What recipe did you use?

Rockytopsis · #7 04/05/13, 02:30 PM

Made my first batch of that creamy brown yummy stuff yesterday, had a nice thick spoonful in my coffee this morning along with just a little squeeze of chocolate syrup.
Nancy

chewie · #8 04/05/13, 02:44 PM

mmmm, cajeta! love that stuff. just had a thought--since its cooked, could it be sold at a farmer's market? its not much different than selling jellies, is it? or any other canned product. I put a flat and ring on mine to seal it. there is a farmer's market in town this year, I'll be selling my soaps and my framing service, maybe cajeta would be one more item?

Rockytopsis · #9 04/05/13, 03:10 PM

Hummmm being it is a dairy product, and home canning of dairy is not recomended, even though we do it for our own use. Mine is sealed also, but it is kept refrigerated.
I would check with your state laws.
Nancy

kasilofhome · #10 04/05/13, 05:36 PM

Clean sterel glass jar.
added fresh milk from just milking
There is alway a pan with water on the wood stove
placed jar in the pan and water bath it for a day.

mammabooh · #11 04/05/13, 07:01 PM

Quote:

Originally Posted by kasilofhome

Clean sterel glass jar.
added fresh milk from just milking
There is alway a pan with water on the wood stove
placed jar in the pan and water bath it for a day.

Cajeta is milk and sugar, baking soda, and vanilla and lots of heat and stirring. I think you must be thinking of something else.

luckyinkentucky · #12 04/05/13, 10:29 PM

We made our first Cajeta not long ago, so yummy on our fresh goat milk ice cream. We made regular Cajeta and Amaretto Cajeta, both were popular.

kasilofhome · #13 04/06/13, 02:36 AM

Someone said it was so easy no one could make a mistake--that it was just reduced milk and that the milk sugar carmelized/

Ok want to share how you do it with amounts cause I do better with detailed instructions.

mammabooh · #14 04/06/13, 07:39 AM

Heat and stir 2 quarts milk and 2 cups sugar in a large pot until it comes to a simmer. Remove from heat. Add 1/2 teaspoon baking soda that has been dissolved in 1 tablespoon water. Stir. It will foam up a lot at this point, so it really is important that you are using a big pot. When bubbles have subsided, return to heat and bring to a brisk simmer. Cook, stirring regularly, until it turns golden. After this point, you will need to watch and stir more often. It will begin to thicken and turn a caramel-brown color. When it is to your desired thickness, remove from heat. I add 1tablespoon of vanilla at this point, but some folks use a vsnilla bean and cook it with the milk and sugar the entire time, removing when done. Keep refrigerated.

LearningLife · #15 04/06/13, 09:35 AM

Quote:

Originally Posted by chewie

mmmm, cajeta! love that stuff. just had a thought--since its cooked, could it be sold at a farmer's market? its not much different than selling jellies, is it? or any other canned product. I put a flat and ring on mine to seal it. there is a farmer's market in town this year, I'll be selling my soaps and my framing service, maybe cajeta would be one more item?

I don't know about the laws where you are, but we were told here that in order to sell cajeta at the farmer's market, we would have to have a kitchen inspection like the ones for selling jams and jellies. I guess, because it is candied and sealed, it is seen more along the candy or jelly line than dairy product. We'd have to follow all of the inspection guidelines in order to be able to sell it.

I use the same recipe as above, except I add a cinnamon stick during the cooking process. I made 5 pints last week - sold three to a friend and hoarded the other two for us.

ani's ark · #16 04/06/13, 08:14 PM

Oh wow! I have to try this in spring when I have surplus milk again. Thanks for the recipe.
I keep reading about it and putting off trying to make it because I know I will become an addict. Is cajeta the same thing as arequipe in Colombia? Because I know how GOOD that is, yum!

KIT.S · #17 04/06/13, 10:21 PM

So, if you start with 2 quarts of whole milk, how much cajeta do you end up with? And can I make it with cow's milk, and if so, I would leave the cream in, right?
Sounds wonderful.
Kit

Rockytopsis · #18 04/07/13, 05:26 AM

Quote:

Originally Posted by ani's ark

Oh wow! I have to try this in spring when I have surplus milk again. Thanks for the recipe.
I keep reading about it and putting off trying to make it because I know I will become an addict. Is cajeta the same thing as arequipe in Colombia? Because I know how GOOD that is, yum!

I looked up the recipe for Arequipe and yes it is the same.

Quote:

Originally Posted by KIT.S

So, if you start with 2 quarts of whole milk, how much cajeta do you end up with? And can I make it with cow's milk, and if so, I would leave the cream in, right?
Sounds wonderful.
Kit

I end up with 3 and 1/2 pints and I use whole goat milk. I know my goats do not have a lot of cream like cows but I don't bother to remove it.

Nancy