Filed under: Recipes | Tags: cajeta, goatmilk, healthymexican, Mexican, mexican dessert, Mexicanrecipes, simplemexican, Sophia Brittan, yogurt
Over the past couple of years I have gotten really into goat milk, and have fallen in love with goat milk yogurts from different farmers in the region. I love them all- some are runnier and more liquid- perfect for mixing with cereal and granola. Others are thick and creamy- perfect for topping with fruits and nuts- and eating as a dessert instead of ice cream or custard.
All of the plain local yogurts I have tried have a slight tang that is to die for. And I love when that slight tang is accentuated by the addition of something sweet, not to mask it, but to dance with it in the preparation. I find that cajeta does just that- it mambos with the yogurt. Cajeta is a Mexican goat milk caramel, made by boiling down goat milk with sugar for a long period of time, until it becomes thick and caramelized. I love cajeta on ice cream, but only recently did I discover how delicious it is with tangy yogurt. Now, instead of adding honey, I simply swirl in a spoonful of cajeta, and top with berries and nuts. It is absolutely delicious and incredibly satisfying.
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What a great idea, stirring cajeta into yogurt! To be honest, I usually just eat cajeta by the spoonful.
I also loved your rhubarb margarita recipe. 5 de Mayo is just around the corner (it’s a major holiday where I live), and my rhubarb is just getting big enough to eat.
Comment by Butterpoweredbike April 25, 2010 @ 4:44 pmI hope you do make the Rhubarb Margaritas! I am making them for some friends (who have tried and love them!) next week for 5 de Mayo.
Comment by sophiacooksmexican April 25, 2010 @ 7:35 pm[...] early and headed up to Vermont with my father for a visit to Fat Toad Farm, makers of the delicious cajeta that we sell here at Victory Garden. I love cajeta, which is a Mexican goat milk caramel (think [...]
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