Your next batch is less than an hour away.
Some traditions are worth preserving. The slow fermentation of yeast to make bread, the methodical layering of butter and dough for a croissant, and the painstaking reduction of goat's milk over the course of an afternoon to prepareSuch time-honored rituals require dedication and lots of patience...wait a minute, scratch that! While I appreciate old-timey techniques as much as the next girl, there's no reason anyone should be sweatin' it out for three hours at the stove.
Elevating the milk's pH in the early stages of cooking may hasten the Maillard browning of lactose and lysine, but it has no impact on caramelization. To put that theory to the test, I combined 3/4 cup sugar and 3/4 teaspoon baking soda with a quart of water, then boiled it for an hour to see how alkalinity might affect caramelization over time. The result was a syrup that behaved no differently from one made without soda.
Most famously, goat's milk is comparatively low in the sugar lactose. That makes goat's milk easier to digest for those with lactose intolerance, and less likely to burn. Goat's milk also contains a higher concentration of amino acids, with twice as much lysine and serine, in addition to more alanine, leucine, methionine, threonine, proline, phenylalanine, tyrosine, and valine, too.
Thanks to its unique makeup , there's no need to babysit goat's milk for hours over a low flame or stir continually to ensure that it won't scorch—you can toss in a vanilla bean, crank up the heat, give it a few lazy stirs, and have cajeta within 45 minutes of it coming to a boil.
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