Cajeta recipe goats milk caramel

Since becoming a goat-keeper of dairy goats I’ve had the pleasure of discovering all of the ways to use goat’s milk.

This recipe is the Mexican version of ‘dulce de leche’ it is pure decadence- and traditionally it uses goat’s milk instead of cow’s milk. Cajeta is a caramel made by slowly cooking and caramelizing sweetened milk. It is a common confectionary in South and Central America, especially Mexico.

It’s a bit of an indulgence to say the least as it takes quite a bit of milk, sugar, fuel and time! But I think you’ll find it’s worth it. Perhaps on a rainy Sunday morning when you’ll be near the kitchen for a few hours!


Start off with a quantity of goat’s milk (or cow’s milk if you prefer, or a mix!). Remember that the final product will be approximately 1/5th of what you start with. Add the milk to a heavy bottomed pot (I use an enamelled cast iron pot like Le Creuset) and turn it on to a medium heat. Keep at least 2-3 inches of space at the top of the pot in case the milk boils over. Stir regularly. Add 1 cup of brown sugar (organic and fair trade if possible) to each litre of milk and a half teaspoon of baking soda. Stir as its heating to avoid it burning on the bottom. Keep it at a steady simmer, not an angry boil or it will boil over or burn. I add vanilla extract and cinnamon to taste. Some might add rum.

Keep an eye on the mixture throughout, as it can easily boil over if left unattended. You may need to occasionally remove the pan from the heat to prevent the cajeta mixture from foaming over the sides of the pan.

After hours you can see how much the mixture has reduced and the more it reduces the more the simmer will increase even if you maintain it in the same level of heat, so you have to moderate and reduce the heat.

You know the Cajeta is ready when: It achieves a caramel brown color; it is thick as liquid caramel or syrup; it envelops the back of the spoon; when you gently stir across the pot with your wooden spoon, a slightly delayed trail behind the spoon appears, revealing the bottom of the pot if only for a few seconds; as you slowly lift up the wooden spoon or spatula, Cajeta takes it’s time to drop and lastly, the sides of the pot show how the Cajeta has cooked down and if you run your spoon across that side, you get a fudgy (and delicious) residue.

When the mixture coats the back of a spoon, its ready. Bottle it up immediately hot into warm sterilised jam jars (I use small ones as its so rich) turn it upside down to create a vacuum seal.

Let it cool, and take note that it will thicken as it cools.

Cajeta is not only decadent and luxurious, it is also ideal for using with… everything! crepes, pancakes, ice cream, yogurt, to dip fruit in, (try with strawberries) or even just smeared on a slice of toast. I’ve even added a spoonful to a coffee to be used like sweetened condensed milk or like a caramel latte. You can make tiny banoffee pies by covering a graham cracker or digestive biscuit in caramel and topping with freshly cut banana rounds. I top it off with some thickly strained goats greek yogurt. Amazing! The best way of all: just dip a big teaspoon and lick straight from the spoon!

Forage Feast Ferment

Forage Feast Ferment

Saturday 23rd April 2016    10.00-16.00

Takes place in a native forest in Glenealy, Wicklow about 40 minutes south of Dublin, 10 minutes from Wicklow Town.

Run by Angie Kinsella and Courtney Tyler this event will take place in a beautiful natural forest woodland setting. The morning will start off with coffees and tea and a quick introduction followed by a walk in the woods identifying some wild and medicinal plants, trees or herbs that can also be used as a food.

A very special meal will have been prepared in advance by Angie and Courtney that will feature some local, seasonal, healthy foods and fermented drinks.

Followed by a fermentation workshop where we will teach you how to brew your own homebrews such as a naturally fermented ginger ale and go on to cover other ferments as time allows. There will be samples to taste.

Please bring some comfortable walking shoes and wellies if needed. Warm and dry clothes to cater for Irish weather. Bring a notebook if you’d like to take notes. The event will take place rain or shine!

If you have any food requirements allergies or intolerances, please let us know? We will do our best to cater to your needs.

Payment in full of €85 per person by the 1st April by PayPal or bank transfer.

We offer a deal price of €150 per couple.

Early bird price of €75 each if paid in full before 1st April. Children under 12 are free.

Book online here to pay in full (early bird price!)

or pay the deposit to hold your place here

or payment by PayPal to email address:

Or by bank transfer to:

Courtney Tyler/ Bank of Ireland / IBAN IE32 BOFI 9014 9070 2732 07       BIC BOFIIE2D

Please send this form with your details (copy and paste into your email) either by email to (easiest)

or by post to: Courtney Tyler, Chapel Lane, Glenealy, Co Wicklow A67X348 Ireland

Any questions, contact

Angie at: 086-358-1231

Or Courtney at: 086-376-4189


More exact details will follow closer to the date.
Here is the google maps link to show you where this will take place:

Thanks! Looking forward to seeing you there!


Courtney and Angie

Fermentation workshop with Courtney Tyler in Common Ground 25 February

The next level fermentation workshop will take place on the last Thursday of this month in Common Ground in Bray. Again it will run from 8-10pm. 25th February 2016. Don’t forget to add it to your calendar!

Come learn how simple it is to make your own fermented delicacies. Learn too about the healing qualities and nutritional importance of live-culture ferments.

In this workshop we will cover different ferments than we did at the last event. We will learn how to make a gorgeous greek goats milk yogurt, how to make co-yo (coconut yogurt) 2 different ways, kefir cheese, fermented mung bean pancakes and also go over the basics of facto-fermenting vegetables and pickles.

I will bring some samples of these delicious products for you to taste on the night.

I will also have some mother cultures for purchase on the night for only €5 if you’d like- such as kombucha and kefir.

Google maps for finding your way to Common Ground can be found below.

The address: Beverly Studios, Church Terrace, Bray, Co. Wicklow, Ireland.

Booking is essential- book here to pay in full. The cost is €18 for the evening or the discount of €15 for current Common Ground members.

Contact Courtney at: or call 086-376-4189.

Click here to pay the deposit to book your place. Hope to see you there!


Austrian Pear Bread- Kletzenbrot

I was given a small loaf of this very special and delicious bread at Christmas from a lovely Austrian friend Bettina. I hounded her for the recipe. I still haven’t made it yet myself, but I did dry some pears in my dehydrator to have them ready for when I do.
Austrian Fruit Bread – Kletzenbrot  Kindly shared by Bettina Winkler

300 g Dried pears (Kletzen)

250 g Prunes

250 g Dried figs

100 g Raisins

150 g Nuts (e.g. Walnuts, Hazelnuts)

1 tsp. Allspice

1 tsp. Pimento

1 tsp. Ground cloves

1/2 cup Rum

5 tsp. Sugar

1 tsp. Cinnamon

1 tbsp Vanilla sugar

500 g Rye flour

200 g Wheat flour

1 sachet Dried yeast or 100 g

1 tsp Salt

This is a recipe from my beloved Grandmother. I initially intended to keep this recipe in the family, but I feel good things need to be shared in order for them to survive and live on. I treasure this recipe and carry it on, as it gives me great memories of my childhood. And not only mine, but also my father’s, mother’s and brother’s memories from our lives as a family. I bake it every year around Christmas time as this was usually the time when my grandparents would make it. Whenever I have the first bite, the same image comes back to my mind: Me being a little girl, sitting on the lap of my grandfather, eating Kletzenbrot with unsalted butter on top. I hope you enjoy this bread as much as I did and still do up until this day. Please refrain from using it in a commercial sense in order to value this recipe for what it is, a family treasure.

Thank you & enjoy!

Prepare the fruit mix

Cook the dried pears in water until soft. Cut them into chunks, as well as the figs and prunes. Put all of them into a big bowl, together with the raisins and nuts. Add the rum and leave it to rest for a few hours (over night works well, too). Add the sugar, vanilla sugar, cinnamon, all spice, pimento and ground cloves and leave to rest for another two hours.

Prepare the bread dough

Mix the flours, salt and yeast or sourdough, stir the dry mix with a fork before adding some liquid to cover. Leave the whole mix to rest until it raises (~ 45 – 60 mins). Best is a warm place with a wet table cloth over it. Add the fruit mix and about 3⁄4 cup of lukewarm water, let it rest again (~ 45 – 60 mins). Form into small to mid-sized loafs and bake at 160°C – 170°C for about 1- 1 1⁄2 hours (until dark brown on the outside).

Stored in a cool and dry place it is said this bread should last for months. It will be rock hard, but cut off a slice, add butter- enjoy with a warm cup of tea!


Danke Bettina!

fermentation workshop

Fermentation Workshop at Commonground

I held another fermentation event in Common Ground on the 4th February. It was a full room once again and we demonstrated making a large batch of sauerkraut in class and talked through:

The importance of live culture ferments, as a food, to increase the bio availability of vitamins and minerals, and to preserve food.

Kombucha, primary and secondary ferment

Milk Kefir

and Ginger bug to create your own easy healthy traditionally fermented probiotic sodas such as ginger ale.

The next one will take place in the same venue on the 25th February. See the attached poster for all that we will cover.

Booking essential to secure your place.


I can preserve your wedding or special occasion flowers

My friend got married last year and had ordered the most stunning collection of flowers for the big day.

As a surprise for her, I robbed a few bunches of them (with the groom’s permission of course..) and took them home to dehydrate and preserve for her to have forever.

I can do this with your flowers too- whether these are from your garden, from a wedding or another special event or place.

Click here to order this option from this website.

I can arrange to have the flowers collected from your venue, throughout the ROI, and delivered to me by next day courier GLS. You simply need to have them boxed and ready to be collected.

I will dehydrate them and send them back to you by courier in a beautiful box.

Please pay in advance- I will dry a shoe-box sized amount of dried flowers for you.

To preserve your flowers in the best quality possible collection from your venue on a Friday is not recommended as I wouldn’t get them until the following Monday.

Collection is only available mid-week during business hours.

Herbal infused vinegars

Herbal vinegars
Here I’ll show you how simple it is to infuse herbs in vinegars to preserve them in a tasty way for use throughout the year
Fire Cider- a sinus tonic and immune booster.
This year was my first time making the famous “Fire Cider” or it’s also known as the “Master Tonic”.
I was inspired to make this by one of my favourite Irish Herbalists Marina Kesso. I attended some of her workshops at Herb Feast in St Anne’s Park in Raheny and another in Airfield. She had a selection of herbal vinegars and taught us how easy these were to do at home. I also read a lot of Susun Weed’s blogposts and books and she also teaches a lot about how good these are to incorporate into your diet.
The “Fire Cider” is taught by Marina as a sinus remedy. The horseradish in this would certainly have an effect on sinus, if you’ve ever eaten Wasabi with your sushi you know that burning pleasant rush that goes right through your head.
I altered this recipe slightly by adding in a couple of seasonal extras such as rose hips as i made this in the early autumn.
I added in all ingredients from the garden that I’d grown myself, apart from the ginger. As always, use organic where possible.
Onion, garlic, ginger, horseradish, chili, raw unpasteurized Apple Cider Vinegar and local honey. And the rose hips for extra vitamin C.
Here is a lovely youtube video link to Rosemary Gladstar talking about this herbal vinegar, Fire Cider.
And an excellent blog post from The Mountain Rose with better instructions and recipe ideas than I could write- check it out here:
I will add more recipes of the other herbal vinegars that I’ve made and the ways that I incorporate them into my daily diet.
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