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Cajeta butter

December 2, 2012

Inspired by a comment on the previous post about expanding on the experience and process of baking I am adding a new category.  It will include accompaniments and sides and have anything from salsas, butters, spreads, fillings or anything that will compliment breads or tortillas.

I’ve been considering ways to incorporate cajeta into bread recipes. In case you’re not familiar with cajeta, it is goat’s milk and sugar slowly simmered and reduced in volume until it reaches a deep brown color and concentrated flavor.  Who does not like the deep and complex taste of cajeta?  The goat’s milk is what gives it a depth beyond simple caramel. One way to use it is as an accompaniment to toast. It’s too thick to manage easily on bread so I mixed it in with softened butter to make it more spreadable. Cajeta can be found in the “Latin-American” section of  your grocery store. It can also be made at home if you can  find goat’s milk at your specialty grocery store.

1/2 cup unsalted butter softened to room temperature

6-7 tablespoon cajeta

1 tablespoon powdered sugar

scant 1/8 teaspoon vanilla extract

Place the softened butter in the bowl of your mixer and add the cajeta.  With the paddle attachment mix well on slow to medium speed.  Add the powdered sugar and continue mixing. Add more powdered sugar to taste. I prefer adding a bit more.  Add the vanilla extract and mix well.  It will spread easier at room temperature. Besides toast, I imagine this butter goes well on pancakes and waffles. Store in the refrigerator.  It will lose it’s spreadability as it chills.  A near future post could be about turning it into a “compound butter”, a technique of  chilling flavored butters into a shape that’s easily sliced or portioned for individual serving.


3 Comments leave one →
  1. December 3, 2012 1:10 am

    Oh man that sounds very creative and totally great, I will have to make that soon as I have been cultivating a butter fetish of late…thanks for the inspiration, more photos please…

  2. December 3, 2012 9:04 pm

    Yes, you may want to adjust the ratio of ingredients to suit your taste. It also tastes good the next day right out of the refrigerator.
    Thanks again!


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