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Updated: Apr 17

Cajeta is the perfect spread for any bread you have in mind from conchas to teleras. Its sweet rustic flavor leaves you all warm inside.

What is it? It is a caramel-like Mexican creation—our version of dulce de leche, made with goat’s milk instead of cow’s, giving it a deeper earthier flavor. 

Here we have the recipe for you:


1 qt goat milk

3/4 c dark brown sugar

1/2 teaspoon baking soda


Mix all ingredients in a saucepan, and bring to a boil.

Reduce the heat and keep simmering. Stir every couple of minutes to avoid the bottom from scorching.

Reduce your mix to a dark, semi-thick caramel. You know you’re done when the caramel runs slowly down your spatula and leaves a trail on the bottom of your saucepan if you run the spatula through it.

Let cool and store in a tight, closed jar in the fridge.

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