A thick, gooey sauce reminiscent of dulce de leche, but exponentially more complex.
Compared to cow's milk, goat's milk is uniquely stable, able to endure high heat without scorching.
Just like dulce de leche, cajeta is a thick, sweet confection made from boiled milk—goat's milk in the case of cajeta, and cow's milk in the case of dulce. And, just like its cousin, cajeta is almost universally described as "Mexican caramel." On the surface, that makes sense. They're both gooey and brown, with a similar sort of nuttiness.
Baking soda doesn't create a soapy flavor in dulce de leche or cajeta because milk itself is slightly acidic, growing more so with prolonged exposure to heat. It's a beautifully balanced equation that allows baking soda to assist with Maillard browning early on, then slowly burn off in the plummeting pH of boiling milk.
Now, before your eyes glaze over, here's the deal: Those are the specific amino acids scientists credit with producing flavor and aroma in Maillard browning, creating notes of caramel , almond , persimmon , fried potatoes , fresh dates , and rose . Cow's milk has these amino acids, too, but at lower levels, so the specific composition of dulce de leche tends toward glycine , aspartic acid , glutamic acid , and tryptophan .
Added to that, most commercial goat's milk is ultra-pasteurized, a process that incidentally makes dairy more resistant to curdling—turning a problem for Unlike caramel, cajeta isn't cooked to a specific temperature, but rather a specific consistency, al punto de cajeta. That translates as "at the point of cajeta" and indicates a mixture so thick, you can easily scrape it aside to see the bottom of the pot.
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