Thanks for watching Everyone! *As always the recipe is in the description box* Let us know in the comments if you've ever had Cajeta Casera Goat Milk Dulce de Leche and what you use it in. Stay tuned for the Ice cream later this week.
Nicely done! Here in Argentina dulce de leche is like "our thing". At this very moment I'm fabricating myself an icecream maker (like those nostalgia type) so I'll be waiting for the recipe! Cheers!
Tacos El Pastor is AMAZING! I'm fortunate to have a small store near me that offers authentic Latino foods! I go there at least twice a month to feast on their amazing fare!
Ooh have you tried brown cheese from Norway? Its a caramel goat cheese, about the same colour as this and I'm not a lover of cheese but i really like Brunost (brown cheese), and it comes in 10+ shades and variants, i enjoy the light golden Fløtemys, while the standard is maybe Gudbrandsdalen 😊 Love your videos!
Cajeta was always in my house growing up (born and raised In 🇨🇦 but mom is 🇲🇽). We used it on pancakes instead of syrup. I personally have never like it though due to the goaty-ness (for lack of a better word). My kids all like it though...live in a small town now and can’t get it, so might have to make this so granddaughters can try it!
Goat milk gouda and goat milk cheddar are great. If you don't like yogurt, try goat milk yogurt. It is very mild and it's fantastic. As for goat milk, it's an acquired taste.
Oh fun. I'm definitely making soon. I've made "cheating fudge" with this before. Very yummy, very rich. Never thought to have it just as caramel though. My tummy growling already😍♥️thanks for showing how easy it is😍♥️
Great recipe! I will try it with vanilla! I usually just put an actual can of sweetened condensed in the pressure cooker and cook it for 20 minutes after the pressure has built up.
Hey Glen, I was just thinking about how cheater's dulce de leche is made by simmering an unopened can of sweetened condensed milk in a pot of water for a few hours and I have a question on technique: If you tightly covered a metal bowl in heavy duty aluminum foil, and floated this in a sealed pressure cooker would you get a similar result, without the risk of scalding to the bottom?
I live in the US but I'm Mexican and the state my family is from, Zacatecas, is very big on goat milk products like cheese and cajeta. Growing up we didn't eat cajeta but rather jamoncillo (ham-own-see-yo). I know that's not the common name but i don't know it by anything else. It's basically cajeta but hard and in bar form. Over the past few years I've been making a version from a UA-cam channel called "Asi se cocina en el rancho" where she used more than double the sugar you used (closer to what i grew up with) and a cinnamon stick. I'm interested in trying this recipe next time to see the difference
Hey Glen, lovely video as always. I really like your style of explanation and experimentation. May I please ask if you by any chance know where you got the spoon/spatula from which you used to stir the cajeta with? I noticed it a few times now and it looks like it's doing a fine job. Would like to get something similar but wasn't able to find it yet.
Looks good. Dunno if I would like it but looks good. BTW, who's mic was staticky at the end? Was the mic pack battery dying or something else going on?
@@manuelgg95 Down 52 pounds (from 227 to 175) since last October. I cheat some but have learned to intermittent fast. Check out Dr. Berry on UA-cam, you won't regret it. Life SAVER.....
If you like blue cheeses that taste sweet this is for you if not your not going to like this. it starts off sweet like a caramel but then it turns into a funky barnyard. I will also say that if you eat it with something it covers the funk and it melts into the background like a hit of something you cant put your finger on.
...I milk goats every day and unless the goat eats something bad goat milk does not have a goaty aftertaste...unless it was handled wrong (especially if pasteurized, which doesn't kill all and kind of ruins the balance of bacteria and leaves a vacuum for the survivors to grow in). It normally tastes a lot like cow milk. The taste means I did a bad job milking and the milk may have a high bacterial count regardless of pasteurizing. Your milk is sub par if your carmel, cheese, or milk as an aftertaste that suggests you just licked a pee covered buck.
I used to feed my girls brewer's yeast and it made a difference. Also cotton seeds and sunflowers. Tobacco for worming. Apple cider vinegar in the water, but I don't remember if that was to have more doelings or bucklings? My husband thinks it's for more girls.
I used to think the same thing about the flavor of goat milk, but recently we started buying goat milk from a local producer, here in Costa Rica, and he explained us that effectively goat milk should not have a different flavor, we now enjoy goat cheese yogurt and milk that are of a very normal and not different flavor
Pronunciation note! My girlfriend is from Celaya, the city most famous for Cajeta, so I have some by association authority I guess. Anyway, your pronunciation of Cajeta, which you appear unsure about, is fine. On the other hand, you kinda fudged "dulce de leche". Dulce de Leche is a Spanish word, not an Italian one, so while you might say the "c" in "La dolce vida" with a "ch" sound, the "c" in dulce de leche should be pronounced as an "s" sound. The correct pronunciation could be spelt as something like "dool-say day leh-chey"
Thanks for watching Everyone! *As always the recipe is in the description box* Let us know in the comments if you've ever had Cajeta Casera Goat Milk Dulce de Leche and what you use it in. Stay tuned for the Ice cream later this week.
Just fyi the word dulce in dulce de leche is in Spanish not Italian so it's pronounced "doolseh" (an "s" sound) not dolche.
In Texas we can buy this in giant squeeze bottles. Definitely convenient!
As a transplanted Texan, I am jealous.
Dulce de leche Ice Cream is heaven
Greetings from Argentina!
Nicely done! Here in Argentina dulce de leche is like "our thing". At this very moment I'm fabricating myself an icecream maker (like those nostalgia type) so I'll be waiting for the recipe! Cheers!
Tacos El Pastor is AMAZING! I'm fortunate to have a small store near me that offers authentic Latino foods! I go there at least twice a month to feast on their amazing fare!
¡Amazing video!
the only difference is Goat Milk + sugar is Mexican cajeta // cow milk + sugar = Argentinian dulce de leche.
My wife and I often eat goats cheese, but never had goats milk, will definitely keep an eye out for it 👍🏻👍🏻👍🏻👍🏻🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
“... that goat undertone...” 😁love it!
Ooh have you tried brown cheese from Norway? Its a caramel goat cheese, about the same colour as this and I'm not a lover of cheese but i really like Brunost (brown cheese), and it comes in 10+ shades and variants, i enjoy the light golden Fløtemys, while the standard is maybe Gudbrandsdalen 😊
Love your videos!
I love it, I make my own gjetost!
cajeta mexicana, mexican dulce de leche delicious
Wonderfully made thankyou for sharing
I miss cdmx. Love that city so much
Holy cow that looks delicious! Or should I say "holy goat?"
Loved the episode!
Fun fact, Cajeta is a slang for vagina in Argentina, where we call it Dulce de Leche!
Jeepers!
Nice
😂 that's hilarious
Oh NO!!!
Rude slang or mild slang? Like, "the c-word" in the US or Scotland?
I LOVE Cajeta! It's one of my favorite sweets.
Cajeta was always in my house growing up (born and raised In 🇨🇦 but mom is 🇲🇽). We used it on pancakes instead of syrup. I personally have never like it though due to the goaty-ness (for lack of a better word). My kids all like it though...live in a small town now and can’t get it, so might have to make this so granddaughters can try it!
In Brazil, they make large Churros and then stuff them with Dulce de Leche.... which are the BOMB!
Goat milk gouda and goat milk cheddar are great. If you don't like yogurt, try goat milk yogurt. It is very mild and it's fantastic. As for goat milk, it's an acquired taste.
Cajeta en mexico, Arequipe en Colombia, Dulce de leche en Argentina, ecuador puerto rico, fanguito en Cuba, confiture de lait en francia, etc etc
Oh fun. I'm definitely making soon. I've made "cheating fudge" with this before. Very yummy, very rich. Never thought to have it just as caramel though. My tummy growling already😍♥️thanks for showing how easy it is😍♥️
Totally making this one! And can't wait for the ice cream recipe.
Great recipe! I will try it with vanilla!
I usually just put an actual can of sweetened condensed in the pressure cooker and cook it for 20 minutes after the pressure has built up.
Hey Glen, I was just thinking about how cheater's dulce de leche is made by simmering an unopened can of sweetened condensed milk in a pot of water for a few hours and I have a question on technique: If you tightly covered a metal bowl in heavy duty aluminum foil, and floated this in a sealed pressure cooker would you get a similar result, without the risk of scalding to the bottom?
I live in the US but I'm Mexican and the state my family is from, Zacatecas, is very big on goat milk products like cheese and cajeta. Growing up we didn't eat cajeta but rather jamoncillo (ham-own-see-yo). I know that's not the common name but i don't know it by anything else. It's basically cajeta but hard and in bar form. Over the past few years I've been making a version from a UA-cam channel called "Asi se cocina en el rancho" where she used more than double the sugar you used (closer to what i grew up with) and a cinnamon stick. I'm interested in trying this recipe next time to see the difference
Loving the Tee-tan there Glen... Great vid, this is something to try!
This is how we make KHOYA (cow milk) in India. Thanks for sharing!
Hello Glenn, and thanks for the recipe, what should I change in order to try this with cow's milk?
Hey Glen, lovely video as always. I really like your style of explanation and experimentation.
May I please ask if you by any chance know where you got the spoon/spatula from which you used to stir the cajeta with? I noticed it a few times now and it looks like it's doing a fine job. Would like to get something similar but wasn't able to find it yet.
:41 made my heart jump, it looked like you dropped a bug into the sugar lol
Looks good. Dunno if I would like it but looks good. BTW, who's mic was staticky at the end? Was the mic pack battery dying or something else going on?
Yummy
Great vid:) is it possible to make it in the oven?
I have vanilla extract. Can I use that? How much should I use?
I've only seen goats milk where I live in cans, will it still work?
Here in Brazil we call it Doce de Leite, its a really common thing, you can find it everywhere
"But it's got that goat undertone."
Yum!
in Chile is called manjar
Love Julie!
Really enjoy your show, I'm in Texas. However I'm Keto so I will never enjoy 2/3's of what you cook, cheer!
How is keto treating you?
@@manuelgg95 Down 52 pounds (from 227 to 175) since last October. I cheat some but have learned to intermittent fast. Check out Dr. Berry on UA-cam, you won't regret it. Life SAVER.....
"It has that goat undertone" - Glen, 2020
If you like blue cheeses that taste sweet this is for you if not your not going to like this. it starts off sweet like a caramel but then it turns into a funky barnyard. I will also say that if you eat it with something it covers the funk and it melts into the background like a hit of something you cant put your finger on.
Good grief, the pictures you paint in my mind.
I love the funk of cajeta.
@@sporkintheeye I think there's a time a place for funk like cheese or a farm house ales but in my desserts hard pass
nice
...I milk goats every day and unless the goat eats something bad goat milk does not have a goaty aftertaste...unless it was handled wrong (especially if pasteurized, which doesn't kill all and kind of ruins the balance of bacteria and leaves a vacuum for the survivors to grow in). It normally tastes a lot like cow milk. The taste means I did a bad job milking and the milk may have a high bacterial count regardless of pasteurizing. Your milk is sub par if your carmel, cheese, or milk as an aftertaste that suggests you just licked a pee covered buck.
I used to feed my girls brewer's yeast and it made a difference. Also cotton seeds and sunflowers. Tobacco for worming. Apple cider vinegar in the water, but I don't remember if that was to have more doelings or bucklings? My husband thinks it's for more girls.
I used to think the same thing about the flavor of goat milk, but recently we started buying goat milk from a local producer, here in Costa Rica, and he explained us that effectively goat milk should not have a different flavor, we now enjoy goat cheese yogurt and milk that are of a very normal and not different flavor
A lot of goat videos lately, i think glen is a shill for big goat.
I just find goat's milk tastes sweaty. It tastes kinda like wet dogs smell...or wet goats? Any goat products I just can't do.
I tried to do this with brown sugar but it created cheese. Please help.
It crystallized. It happens with high temperature and very vigorous stirring.
@@Jacklynofalltrades I know what crystals look like and it is not cheese.
Pronunciation note! My girlfriend is from Celaya, the city most famous for Cajeta, so I have some by association authority I guess. Anyway, your pronunciation of Cajeta, which you appear unsure about, is fine. On the other hand, you kinda fudged "dulce de leche". Dulce de Leche is a Spanish word, not an Italian one, so while you might say the "c" in "La dolce vida" with a "ch" sound, the "c" in dulce de leche should be pronounced as an "s" sound. The correct pronunciation could be spelt as something like "dool-say day leh-chey"
😁✌ 🖖👌👍😎
Dool-say
Hi I'm Kenny Roger's
You got egg nog in my goat milk
I am just not a fan of anything with goat milk. I guess it's just the source that makes me turned off.
*cries Oh the waste of that vanilla bean..........I'm cringing..... LMAO
Goat milk straight from the goat doesn't have that flavor.
I always find Glen checking the monitor to his left really distracting