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4 cups goat's milk
2 (2-inch) sticks canela
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon water
Combine goat's milk, canela and sugar in a saucepan. Over medium-high heat, bring milk mixture to a simmer, stirring often to prevent it from boiling over.
Combine baking soda with the water and stir this mixture into the milk. Simmer the cajeta until it has reduced to about 3/4 cup, about 20 minutes.
Strain and refrigerate for up to one week, tightly covered.