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.