{"product_id":"cajeta-artesanal","title":"The Burnt Goat","description":"\u003cp class=\"p1\"\u003eCajeta is the Mexican (Celaya, Guanajuato) goat-milk version of dulce de leche — the signature\u0026nbsp;long-cooked milk caramel of Latin America. The technique is patient: pasteurised goat milk, sugar,\u0026nbsp;water, cinnamon and bicarbonate of soda are reduced together over low heat for four to six hours,\u0026nbsp;until lactose and proteins caramelise into a dark-amber spreadable paste. Bicarbonate raises the\u0026nbsp;pH, prevents curdling and aids browning. The goat milk delivers a more pungent, slightly tangy\u0026nbsp;finish than the bovine dulce de leche of Argentina — caprylic notes intermingle with caramelised\u0026nbsp;milk solids. The Burnt Goat is the literal English translation: the cajeta has the slight goat-musk that\u0026nbsp;distinguishes it from cow’s-milk caramel, plus the longer-cooked burnt-sugar deeper register. Spread\u0026nbsp;on hot brioche, fold through ice cream, dip apple slices, drizzle over churros, layer into a tart, eat\u0026nbsp;from the spoon.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57143126131071,"sku":"PT-2505","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/la-cabra-quemada.png?v=1777969905","url":"https:\/\/www.zalesrego.com\/en\/products\/cajeta-artesanal","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}