Cajeta: Goat Milk Jam

By Manon DEROUET January 12, 2026

Manon DEROUET

Corporate chef

Created on

January 12, 2026

Recipe

Products used

Baking soda, Glucose syrup DE40

Step1 Cajeta

The ingredients

996g	(83%)	Goat's milk
120g	(10%)	Sugar
2,4g	(0,2%)	Baking soda ()
81,6g	(6,8%)	Glucose syrup DE40 ()
1200g	(100%)	TOTAL

Process

1) Saucepan
Place the goat's milk, caster sugar, and baking soda in a saucepan.
Bring to a boil, whisking regularly, and reduce by half.
Then add the glucose syrup and reduce again over low heat for about an hour.
The cajeta will turn a beautiful caramel color and its Brix will increase from 22 to 70 Brix.
Immediately fill the jars. Turn the jars upside down and let cool.

2) Robotcook
Place the goat's milk, caster sugar, and baking soda in the Robotcook bowl.
Set the cooking temperature to 96°C/speed 200 for one hour and reduce by half. The Brix of the cajeta increases from 22 to 40 Brix.
Then add the glucose syrup and reduce again for about an hour (same cooking settings on the Robotcook).
The cajeta takes on a beautiful caramel color. It is cooked when its Brix is 70.
Immediately fill the jars. Turn the jars upside down and leave to cool.

Storage: 1 month at room temperature. Once opened, store in the refrigerator.

Assembly and information

Mexican cajeta is a milk jam made from goat's milk. Originally from the state of Guanajuato, it owes its name to the small wooden boxes (cajetas) in which this confectionery was originally sold. In Mexico, there are different variations with cinnamon, alcohol, etc. In this recipe, with no added flavorings, it is mainly the musky notes of goat's milk that come to the fore.

Board

Sodium bicarbonate is used in milk jams to raise the pH and prevent milk proteins from coagulating during cooking.
The pH of goat's milk with baking soda is 7.
Glucose slows down the crystallization of lactose, which sometimes gives milk jams a sandy texture, and contributes to the caramelization of milk jam.
If you want a more pronounced color, you can add glucose to the recipe from the outset.