This time of year, I am usually drowning in milk. 2022 is a bit of an anomaly, because the only two goats in milk are the two young first fresheners, and they don’t give a ton of milk. Also, we let one of them dry off when Homero and I went on vacation last week. Now it’s just Sweetpea to milk, and she has a baby on her so there just won’t be much milk from now on this year. Unless Christmas gives birth - I am still uncertain if she’s even pregnant or not.
Knowing that this milk season would likely be short, I made the most of the milk I had before we left and milked every day. Even two undersized first fresheners can collectively produce about three quarters of a gallon a day. By comparison, a single good milk goat in her second or third kidding season will produce a gallon all by herself.
Three quarters of a gallon of milk a day is still a lot. We store the milk in half gallon sized mason jars, and by day three there are nine of these big jars in the fridge, hogging all the space. I absolutely have to do something with all the milk at least every third day.
The simplest thing to do with milk is make chevre. That’s just involves adding culture to the still-warm milk and leaving it in a warm place for 24 hours, and then draining through a jelly-bag and salting.
The next simplest thing to do is make what I call “easy Cheese.” That’s a paneer-type fresh cheese made by heating the milk to 180 degrees, adding vinegar, draining the curds and pressing. It takes about twenty minutes and makes a nice, fresh tasting cheese suitable for quesadillas. It’s a bit bland but it’s easy (hence the name).
When I have more time I may make cheddar for long term storage, which is a multi-step process that requires active involvement and attention at various intervals over a several hour time frame. If I have lots of time but not the inclination for meticulous processes, I make cajeta.
Cajeta, for the uninitiated, is Mexican caramel sauce made with goat’s milk. It’s unearthly delicious. Just crazy good. Try it on sliced bananas, or fresh peaches. My husband likes it on toast for breakfast. Everyone likes it on vanilla ice cream. Cajeta can be water-bath canned, and so I often give it as Christmas gifts. Nobody ever complains about getting a jar of cajeta.
CAJETA
1 gallon goats milk (must be very fresh)
6 cups granulated sugar
Teaspoon vanilla extract
Half teaspoon baking soda
Pinch salt
In a very large stockpot, combine milk, sugar, and vanilla. Put over medium-high heat. When milk is hot but not yet boiling, add the baking soda. Careful, it may foam up quite a bit, but it will subside. Add salt.
Bring milk to a boil, then turn down to a fast simmer. Be careful - when the milk boils it will rapidly - instantly - I greatly increase in volume. That’s why the stockpot needs to be really big. But when it goes down to a simmer it will subside. Keep the simmer as fast as possible though, almost a true boil.
Leave it for about an hour. Every once in a while, check on it and scrape the sides with a rubber spatula. Keep it simmering until it thickens, and coats a spoon thickly. It may take up to three hours, but it can be pretty much unsupervised except for the last bit. At the end, it will begin to boil quickly at the same heat. That’s okay, just stir it and don’t let it scorch. It should get medium-light brown (the cajeta in the picture above is a little bit pale), and be thick like caramel. It will thicken more as it cools.
Put hot cajeta into sterilized jam jars and top with sterilized lids. Process in a water bath for fifteen minutes. If any jars don’t seal, don’t worry, they will keep in the fridge for a month, anyway.
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