So after perusing the goat forum I frequent (yes I realize I am kind of a loon) I decided to try a recipe posted for Cajeta. I modified it a bit because the original recipe called for corn starch. I try to avoid corn starch if at all possible because I have yet to find any that isn’t from GMO corn. Instead I used arrowroot powder. I have had success using it as a substitute in the past and this time was no different.
When using arrowroot powder as a substitute for corn starch, you want to use it at a 2:3 ratio. So if your recipe calls for 2 TBSP of corn starch, you use 4 tsp of arrowroot powder. A TBSP is = to 3 tsp.
Unfortunately, due to an “accident” the Cajeta is not particularly beautiful and as a result I refuse to post pictures of it!
So here is the recipe I used:
3 quarts raw goat milk
3 cups evaporated cane sugar
4 tsp arrowroot powder
1/4 tsp baking soda
I admit to being totally confused as to the addition of the baking soda, but perhaps a knowledgeable reader can let me know what purpose it serves!
Basically you take a cup of the milk and, using a wire whisk, mix the arrowroot powder and baking soda in until it is smooth. Then add that mixture to the rest of the milk and sugar in a large pot. Bring rapidly to a boil, stirring frequently. Reduce heat to medium and let cook down until it thickens and darkens in color (this took me about 3.5 hours)
Of course, I scorched mine! You have to continue stirring regularly towards the end of the process or this will happen to you! I decided (due no doubt to the fact that I am sick) that I didn’t care about the weird brown bits. After tasting it I decided it was fine, didn’t taste at all burnt, and after over three hours of work I put it in jars anyway and moved on.
This doesn’t have to happen to you, however. Simply stir continuously in the last 30 minutes or so and you will avoid getting speckled Cajeta.
The flavor is great and I am really looking forward to getting some apples and making some horribly decadent tart with it soon. I will, of course, post about that when I make it! Until then, happy eating.