Iceblink
Maa Maa Mama
- Joined
- Jan 25, 2009
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The other day I made cajeta from goats milk, and it was so incredibly delicious! I accidentaly added extra cornstarch for the amount of milk I had. I also added 1/3 less sugar since goats milk tastes sweeter to me than cow milk. It turned out rich and chewy without that mealy too-sweet flavor of store bought cajeta.
The recipe book said it could be canned, but didn't give instructions. I looked in my Ball canning book and followed the canning directions for a fruit butter, as I figured that would be the closest consistency-wise. The jars sealed fine, do you think it will be alright? Should I have used a pressure canner since it's a raw dairy product?
Also, I have read that milk can be canned, but maybe exposing goat milk to that high temperature would give it a bad flavor? Has anyone here canned milk or dairy products? How did it work for you?
The recipe book said it could be canned, but didn't give instructions. I looked in my Ball canning book and followed the canning directions for a fruit butter, as I figured that would be the closest consistency-wise. The jars sealed fine, do you think it will be alright? Should I have used a pressure canner since it's a raw dairy product?
Also, I have read that milk can be canned, but maybe exposing goat milk to that high temperature would give it a bad flavor? Has anyone here canned milk or dairy products? How did it work for you?