E N T E R TA I N I N G 202 2 culturecheesemag.com 17
C A N D O
Don't skimp on the size of your pot when you are
making this recipe. If you use a smaller pot, you risk
having the mixture boil over into a very sticky, stinky
mess. This recipe can easily be doubled if you have an
ample 16-quart pot and over two hours to stay in the
kitchen as the larger quantity of milk simmers down
to the proper cajeta thickness.
Makes 1¼ cups
4 cups whole goat's milk
1 cup dark brown sugar
1 teaspoon vanilla paste
½ teaspoon baking soda, dissolved in
1½ teaspoons water
½ teaspoon kosher salt
2, 2-inch pieces cinnamon sticks, (preferably
Mexican canela)
2 dried ancho chili peppers
Combine all ingredients in an 8-quart
stainless-steel pot and place over
medium-high heat. Stir mixture until sugar
dissolves. When mixture begins to boil,
reduce heat until it is gently boiling. Stir
occasionally at first. When it turns golden
brown and starts to get thick, stir more
frequently. Once mixture is thick and a
spoon scraped across the bottom of the
pot makes a trail that takes a second to
run back in on itself, the cajeta is ready.
The whole process can take between 30
minutes and 90 minutes, depending on
pot, heat, air temperature, and humidity.
Remove cinnamon sticks and ancho
chilies. Cool cajeta for 30 minutes before
transferring it to a glass container fitted
with a tight lid. Store in refrigerator for up
to a month before it starts to crystalize.
You can also store in freezer for up to six
months if you smooth a piece of plastic
wrap against the surface of the cajeta, leave
an inch of clearance at the top of jar, and
make sure the cover is secure.
S P I C E D A N D
S A LT E D C A J E TA
CAVE AGED CHEESE
graftonvillagecheese.com
See more about
Cheese on a Mission
at Windham-Foundation.org
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