Dulce de Leche con Leche de Cabra

I bought goat millk from the same guy I bought the goose eggs from. A big 4 litre jug costs me $5. I got home with it, poured it into the biggest pot I have and incorperated 1 and 1/3 cup of organic cane sugar for every 4 cups of milk. Also very important is the 1/3 tsp of baking soda you need to add to make the chemical reaction that turns sweet milk into caramel.

I learnt this the hard way. I didn’t have any baking soda so I figured that I could do without it and started simmering away. Well the thing with cooking milk or cooking something like custard is that you must stir it continually or things will curdle. I stirred for about 2 and a half hours, my arms almost falling off my sides when I finally asked my girlfriend to run to the corner store and get me some baking soda. Pop the backing soda in, the mixture foamed, and within 20 minutes I had caramel. So a recipe that already takes a good hour to make took me three hours because I didn’t follow the recipe. That’s probably the primary reason why I hate backing. Everything is so crucial to the chemical composition of the dish.

Anyways, I finally ended up with a tonne of caramel which I’m slowly distributing. Though the caramel should usually have that aftertaste you get with goat cheese, this one isn’t really strong. I don’t know if it’s because the goat milk I buy is over-pasteurized or what but the caramel is delicious nonetheless. Great on toast or on a crepe with bananas and mango. Or mixed with nuts and granules of raw sugar to make a caramel candy. The possibilities are endless.