Whenever we have a bounty of goat milk we turn it over to Linda, who works magic with it. Her latest creation is a version of cajeta, a traditional Mexican caramel also known as dulce de leche. Linda cooks down the goat's milk with palm sugar and a vanilla bean until thick and sweet. Cajeta is delicious over ice cream, stirred into hot drinks, paired with cheeses or fruit, or (dare we say it?) eaten straight off a spoon.
Ingredients: Claravale Farm goat milk, palm sugar, vanilla bean, filtered water, baking soda
Recipe is gluten-free and contains Goat dairy.
