Cajeta: Mexican Dulce de Leche

Dulce de Leche is amazing… sauce? Cream? Spread? It’s so easy to make at home and this time with a twist: the Mexican version!

Dulce de Leche in a jar with a spoon

Cajeta is a dulce de leche, but the major difference is the milk. It’s made with goat’s milk instead of the cow.

Dulce de leche can be found in many, may Latin countries. Usually, Argentina, Brazil, and Uruguay. They fight each other to know who makes the best Dulce de leche.

Despite this bickering, Mexico has it’s own version. Dulce de leche is amazing, but Cajeta is another level.

The flavor profile is different because goat’s milk has a specific flavor and taste. And those are transferred to the final dish. For me, it’s slightly salty and umami.

Can I change the milk?

Yes! If you don’t like goat’s milk, you can use cow’s. But it’ll be the normal dulce de leche which is really good as well.

My suggestion will be 50/50. Meaning: 50% goat’s and 50% cow’s to be a little milder.

How Can I use it?

The possibilities are endless! With ice cream, pies, cakes, flavored milk… as a filling for Alfajor (kind of a sandwich cookie).

Dulce de Leche in the pan

Cajeta: Mexican Dulce de Leche

Prep: 20 mins
Cook: 1 hr 30 mins
Total: 1 hr 50 mins
Servings: 12 ounces
Author: Vitor Hugo


  • 1 L goat milk (full fat)
  • 200 g granulated sugar
  • 3 g baking soda
  • 10 mL vanilla extract (1 tbsp or ½ vanilla bean)
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Cook milk, sugar and baking soda in a large saucepan over medium heat.
  • Vanilla: If you use the vanilla bean (cut in half and scrapped) it can be placed along with the other ingredients at the beginning. However, the long cooking time will subdue the flavor. If you want a more pronounced flavor, but the bean more at the end (about 45 minutes) as well as the extract.
  • Stir the milk from time to time. It will froth and rise a few times, so I recommend a tall pot. In the first 20 minutes, it will be foamy and it reduces/thickens and becomes more creamy.
  • The cooking time may vary depending on your pan and stove power. For me, it arrived at the desired point (firm, but fluid) in 1 hour and 30 minutes. As you reduce it is necessary to stir more frequently, in the final minutes I stir continuously. 
  • If using the vanilla bean, remove with tweezers. It will be very hot. The extract can be added in these final moments.
  • The yield is about around 12 ounces. The cajeta is viscous but still flowing-y. If you cook more than that, it will get very firm when it cools. If this happens, add more milk and mix over low heat.
  • Keep in the fridge in airtight container and reheat if necessary to use.


  • Milk: If you’ve never tasted goat milk, you’ll probably find it different. The flavor is stronger than the cow, and the taste seems salty. In fact, it’s umami taste that is sometimes confused with salt taste. It’s normal. If you want to try this version of dulce de leche, I recommend using 50% / 50%: 500mL goats milk and 500mL cows milk. For the taste to get more balanced.
  • Milk: I did not test the recipe with fresh goat milk, but it is described if it is made with raw milk and towards the end of the cooking time, the sweet tends to curd.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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