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Homemade dulce de leche using canned goat milk?
Can anyone recommend a dulce de lece recipe that is formulated using canned goat's milk?
I have been reading about dulce de leche recently, and how it is best (and traditional) if you make it with goat's milk.
My grocery store has canned goat's milk, but I'm not sure how the recipe changes, sugarwise, using goat's milk versus cow's milk.
I have been reading about dulce de leche recently, and how it is best (and traditional) if you make it with goat's milk.
My grocery store has canned goat's milk, but I'm not sure how the recipe changes, sugarwise, using goat's milk versus cow's milk.
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It seems Cajeta is the Mexican form of dulce de leche that traditionally uses goat's milk. Goat's milk gives the sweet treat an added tang but the recipe doesn't differ too greatly from dulce de leche with whole cow's milk (however, it is vastly different from recipes with sweetened condensed milk).
What You'll Need
-2 quarts goats' milk
-2 cups granulated sugar
-1/2 teaspoon to 1 teaspoon Baking Soda (and/or cornstarch) dissolved in water
-Cinnamon, vanilla or other flavorings (optional)
For exact measurements and directions I've included links to recipes:
Homesick Texan Blog: http://homesicktexan.blogspot.com/2008/03/mexican-sweet-treat-cajeta.html
Worldonaplate.org: http://www.worldonaplate.org/world_on_a_plate/2004/09/cajeta.html
Recipezaar: http://www.recipezaar.com/Cajeta-Caramel-Candy-107542 (uses baking soda)
Country Living: http://www.countryliving.com/recipefinder/cajeta-3341 (Slow cooker Method using half cow's milk and half goat's milk, cornstarch)
My Recipes: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634797 (Smaller recipe using canned evaporated goat's milk)
What You'll Need
-2 quarts goats' milk
-2 cups granulated sugar
-1/2 teaspoon to 1 teaspoon Baking Soda (and/or cornstarch) dissolved in water
-Cinnamon, vanilla or other flavorings (optional)
For exact measurements and directions I've included links to recipes:
Homesick Texan Blog: http://homesicktexan.blogspot.com/2008/03/mexican-sweet-treat-cajeta.html
Worldonaplate.org: http://www.worldonaplate.org/world_on_a_plate/2004/09/cajeta.html
Recipezaar: http://www.recipezaar.com/Cajeta-Caramel-Candy-107542 (uses baking soda)
Country Living: http://www.countryliving.com/recipefinder/cajeta-3341 (Slow cooker Method using half cow's milk and half goat's milk, cornstarch)
My Recipes: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634797 (Smaller recipe using canned evaporated goat's milk)
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Just what I was looking for, and you also provided differences between using condensed milk vs non-condensed milk, which will be helpful.
Carrie... Here is an answer to one of my previous questions. The answerer suggested an easy way to make dulce de leche. The goats milk part, not sure.
http://www.mahalo.com/answers/easy-recipes/can-you-tell-me-provide-any-healthy-quickprep-and-inexpensive-slow-cooker-recipes
http://www.mahalo.com/answers/easy-recipes/can-you-tell-me-provide-any-healthy-quickprep-and-inexpensive-slow-cooker-recipes
I know that the show Good Eats made dulce de leche one episode and since Alton Brown is such a purist I'm surprised he didn't use goat milk. The recipe I was able to dig up lists regular whole milk. I'll have to rewatch it because I vaguely recall him giving alternate ways of making it.
The second source I link to has a recipe that specifically mentions goat milk (although not canned) and pay attention to the note that explains how to thicken it using cornstarch.
The second source I link to has a recipe that specifically mentions goat milk (although not canned) and pay attention to the note that explains how to thicken it using cornstarch.
source(s):
http://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe/index....
http://www.therecipereader.com/dulce.htm
http://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe/index....
http://www.therecipereader.com/dulce.htm
From personal experience, you take one litre of (whole, cow) milk and 300-450g of sugar, a bit of vanilla and a huge amount of time.
Mix the milk and the sugar in a (copper) pot and let it boil.... and boil and boil (over medium-low heat) so as to reduce it to a caramel-like consistency.
Mid-way you add the bit of vanilla extract.
Some add honey, eggs, chocolate, lemon, etc to add a personal touch.
Some people also add boiling-balls so they don't have to stir.
Dulce de leche is usually done with cow milk. Argentina lacks in goats, but they make up with cows. Goat milk is rare compared to cow milk, and dulce de leche is produced, mostly, in the Pampean region where there are very large cow pastures.
Mix the milk and the sugar in a (copper) pot and let it boil.... and boil and boil (over medium-low heat) so as to reduce it to a caramel-like consistency.
Mid-way you add the bit of vanilla extract.
Some add honey, eggs, chocolate, lemon, etc to add a personal touch.
Some people also add boiling-balls so they don't have to stir.
Dulce de leche is usually done with cow milk. Argentina lacks in goats, but they make up with cows. Goat milk is rare compared to cow milk, and dulce de leche is produced, mostly, in the Pampean region where there are very large cow pastures.
source(s):
*Is Argentine and has had a wide variety of cow-milk-based dulce de leche*
http://www.pasqualinonet.com.ar/el_dulce_de_leche.htm (in both Spanish and English)
*Is Argentine and has had a wide variety of cow-milk-based dulce de leche*
http://www.pasqualinonet.com.ar/el_dulce_de_leche.htm (in both Spanish and English)
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