Goat yogurt-cajeta ripple

Goat frozen yogurt

Tuesday’s theme for Ice Cream Week is Frozen Yogurt. I knew right away I wanted to use goat-milk yogurt because, well, you know: I have this goat milk obsession. And since you know me that well, you know my very next thought was cajeta.

I can’t keep anything from you, can I?

Then you also know that I had grand ambitions to make my own goat-milk yogurt and cajeta, but these past few weeks have been a mite busy. Anyway, there’s nothing wrong with using nice, ready-made ingredients if you trust those ingredients. I’m not one of those people who always needs to make everything from scratch. (So writes the woman who is composing a post about making homemade frozen yogurt. Hmmmm.)


I sort of made up this recipe. I based it a bit on Jeni’s frozen-yogurt base, but I went with slightly different amounts of ingredients, used goat milk and yogurt, and substituted chèvre for the cream cheese.

The results were creamy and goaty and full of cajeta-y goodness.

If you don’t like goat flavor, you can still use this recipe to make a non-goat version. Just substitute cow milk (or camel or sheep or whatever milk you do like) for all the goat-milk products, and use a cow-milk dulce de leche in place of the cajeta (or use any favorite caramel sauce recipe).

I was hoping to link to my earlier blog post on how to make cajeta, but (you’re already ahead of me on this one, too, aren’t you?)… it turns out I’ve never written a post on that. I’ve shared pictures, but never the recipe. So.

I use the excellent recipe in David Lebovitz’s book The Perfect Scoop. If you don’t want to make your own, you might be able to find some ready-made cajeta at your grocery store or specialty food shop. It’s becoming more and more popular. For this batch, I used the cajeta made by Fat Toad Farm.

Theme for Wednesday: Sorbet or other non-dairy frozen treat

And take a look at the frozen yogurt recipes from other Ice Cream week participants:

Phyl’s Basil Honey Frozen Yogurt
Margaret’s Strawberry FroYo
Abby’s Triple Citrus Rich Frozen Yogurt

Goat yogurt-cajeta ripple

Makes about 1 quart

1 quart goat milk yogurt
2 ounces chèvre (or cream cheese if you want to cut down on the goat flavors)
1/4 teaspoon fine sea salt
1 1/2 cups whole milk (goat milk if you have it)
2/3 cups sugar
2 tablespoons light corn syrup (optional)
1 teaspoon vanilla extract
5-6 ounces cajeta

  1. Line a fine mesh sieve with two layers of cheese cloth, put sieve over a bowl, and put yogurt in the sieve to drain 6-8 hours (or overnight) in the refrigerator. This should result in 1 1/2-2 cups of thick, drained yogurt.
  2. Put chèvre or cream cheese in a large bowl and whisk with the salt to combine.
  3. Combine the milk, sugar, and corn syrup (if you’re using it) in a saucepan and bring the mixture to a low, rolling boil. Continue to boil for 4 minutes, then remove from heat.
  4. Gradually whisk the hot milk mixture into the chèvre (or cream cheese).
  5. Add 1 1/2 – 2 cups of drained yogurt to the milk/cream cheese mixture and mix thoroughly.
  6. Add vanilla extract to the mixture and mix thoroughly.
  7. Chill the mixture overnight.
  8. Freeze according to your ice cream maker’s instructions.
  9. In a freezer-safe container, add a layer of the frozen yogurt, then drizzle in a layer of cajeta, then a layer of yogurt, and so on, until the container is full.
  10. Cover with a sheet of parchment paper cut to size, seal the container tightly, and freeze for several hours until the yogurt has hardened.

Note I found that the frozen yogurt was creamy and smooth for the first several days, but developed ice crystals after a week or so in the freezer. I don’t know if this was a result of the method or ingredients, but you may want to eat this one quickly rather than let it linger in the freezer too long.

Rich tea in October

Millionaire's Shortbread

Your definition of “tea” largely depends on where you were raised, and perhaps how much BBC television you watched as a child.

For some, tea is a steaming mug of English Breakfast with milk and sugar sipped in a coffee house while tapping on a laptop keyboard. For others, it’s a delicate cup of matcha accompanying a platter of sushi. To some, “tea” means a decadent, mid-afternoon splurge at The Plaza, plates towering with ornate pastries, delicate cookies, and scones slathered with strawberry jam and clotted cream. And for others, it means a light early evening meal of sandwiches, cold meats, pickles, fish, and maybe a little cake.

So, when this month’s Lets’s Lunch challenge of “High Tea” was announced, my imagination ricocheted from definition to definition to definition.

Once the image of a gooey square of Millionaire’s Shortbread bounded through my brain, though, all other thoughts went out the window. Have you ever tasted this decadent wonder? A base of buttery shortbread, topped by a layer of oozy, rich caramel, covered by a final layer of chocolate? If you have, you know why I’m lamenting the fact that I made the ones pictured above some weeks ago and there are no more in the house.

If you haven’t, well, then… allow me to introduce you!

Millionaire's shortbread

I first tasted Millionaire’s Shortbread when we visited Scotland a year ago this month. On a trip full of wonderful things, Millionaire’s Shortbread was a standout. We sampled it wherever we found it, but our favorite incarnation was served here, at The Elephant House, where JK Rowling began to write a story about The Boy Who Lived.

Edinburgh - The Elephant House

I’m sure someone sells these treats in our part of the planet, but I haven’t seen them in any bakery windows near me. So I decided to learn how to make them myself. Fortunately, they are blindingly simple to make (which is a good thing considering how quickly they disappear). They are particularly easy if you have a source of ready-made caramel sauce (many grocery and specialty food shops sell dulce de leche in jars), but making your own caramel sauce isn’t hard at all (you can see an easy recipe here, among many other places).

This morning there was frost on the ground and a thin layer of ice on the water buckets in the barn. I have a fire going now, and the caramel-colored dog has rolled himself into a tight donut beside it. I have a mug of black, black tea sweetened with honey. Although I don’t have any Millionaire’s Shortbread in the larder, I’m planning on sharing tea today with my fellow Let’s Lunchers. I can’t wait to see what they bring to the table!


Won’t you take tea with us? Here’s what the rest of the Let’s Lunchers have cooked up for you:

Little Lemon Meringue Tarts ~ from Lisa at Monday Morning Cooking Club
Lemon-Lime Shortbread cookies, Apple-Cheddar Scones, and making High Tea work in real life
~ from Steff at The Kitchen Trials
Ginger Tea and Kaya Toast ~ from Linda at spicebox travels
Tea with Spiced Chickpea and Sweet Potato Tidbits ~ from Rashda at Hot Curries & Cold Beer
Welsh Rarebit ~ from Patrick at Patrick G. Lee
Sweet Potato Tea Bars ~ from Cathy at Showfood Chef
Egg Salad Tea Sandwiches ~ from Charissa at Zest Bakery
Taiwanese Sandwiches ~ from Grace at HapaMama
Cheese & Onion Sarnie ~ from Cheryl at A Tiger in the Kitchen
Brown Sugar Shortbreads ~ from Emma at Dreaming of Pots and Pans
Mesquite Hemp Cocoa ~ from Linda at Free Range Cookies
Saskatoon Berry Tartlets ~ from Karen at GeoFooding
Cougar Gold and Shallot Shortbread ~ from Mai at Cooking in the Fruit Bowl

Millionaire’s Shortbread

(Adapted from Millionaire’s Shortbread at Food52)


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • t tablespoons sugar
  • 1 1/2 sticks unsalted butter at room temperature, cut into small pieces
  • 1 cup cajeta, dulce-de-leche, or other caramel sauce (I use David Lebovitz’ recipe for goat-milk cajeta in his terrific ice cream book, The Perfect Scoop. If you are making your own cajeta or dulce-de-leche, make it before you make the shortbread.)
  • 4 ounces semi-sweet chocolate
  • 1/2 cup cream, half-and-half, or milk (I used whole goat milk)


  1. With a rack in the center of the oven, preheat to 350°F.
  2. Put the flour and salt in a bowl and blend with a whisk.
  3. Whisk in the sugar
  4. Add the butter and stir with a fork until just combined, forming a soft dough.
  5. Gently pat the dough into a 9-inch square baking pan. Don’t press hard. Small holes and gaps are fine.
  6. Bake for about 25 minutes, until it is just turning slightly golden and the surface looks dry.
  7. Allow the shortbread to cool while you prepare the other ingredients.
  8. If the caramel is cold, warm it gently in a double-boiler, hot-water bath, or microwave oven until it is pourable.
  9. Pour the caramel over the shortbread base, tipping the pan to spread the caramel evenly.
  10. Refrigerate the shortbread and caramel while you make the chocolate layer.
  11. In a small saucepan, bring the cream or milk to a boil.
  12. Remove from the heat, add the chocolate, and stir or whisk until the chocolate is smooth and shiny. This will take only a minute or so.
  13. Allow the chocolate to cool for a few minutes, remove the shortbread pan from the refrigerator, and then pour the chocolate mixture over the caramel layer, tipping the pan to spread the chocolate evenly.
  14. Refrigerate for at least 3 hours, then cut and serve.

A few minutes in my brain

I feel a bit directionless today, bouncing from thought to thought. Restless. Easily distracted.

So, I thought I’d share a few of the things that are ricocheting around in my head.

Last lunch

As I packed H’s lunch today for the last day of “school camp” (one of her teachers has run a three-week camp at the school), it hit me like a heavy jar of grape jelly that this may well be the last school lunch I ever pack for our girl.

All those school mornings, since the first days of daycare when she was three months old, we have packed a lunch in one form or another (from bottles of milk to jam sandwiches). Next year, her school has a cafeteria where she can buy her lunch if she chooses, and I’m pretty sure that’s what she’ll choose. So this morning found me tearing up over her open lunch box. Clearly, I need to develop a thicker skin; this is only the start of the Lasts.

Call me “The Mouse Whisperer”

A few weeks ago, I lazily left the back hatch of my car open as a reminder to fetch the bags of grain and sunflower seed I had picked up at the feed store that day. Then it got late. And it started to rain, so I ran outside, closed the hatch, and figured I’d move the grain and seed into the basement the next morning. Apparently, I trapped a mouse (or two, or three?) in my car that night because the next morning I found a lot of sunflower seed shells, and some other telltale evidence, including a 1″-diameter hole chewed through a plastic interior wall of the car, which led to a gap near the tailpipe, and another 1″-diameter hole chewed through another piece of plastic. I felt sorry for the poor mouse that had to frantically chew its way out of my car, but now I feel like the mice have decided that I asked them to visit.

The other day, I rescued a mouse from the tub. Soon after that, I made the mistake of leaving some seeds in the car overnight again (no, I didn’t learn my lesson). This time there was no damage to the car; the clever mice just used the entrance/exit they had made last time. Last night, I found another mouse in the tub, inside an (open) plastic bag. What?! Since it was already contained, I just lifted the plastic bag up and carried it and the mouse outside, tipped the bag, and let the mouse roll out onto a bench on the deck, where it shivered and shook and curled into a ball. We built a shelter around it with rocks, shoes, and bits of kindling, and left it alone. It was gone this morning.

What do you think? Are we feeding the cats too much?

Potter mania

Like a lot of bookish households, we are in geeky heaven, anticipating the upcoming final installment of the Harry Potter movie series. So much so that we’ve already got tickets (thanks to a friend who was wise enough to check the theater web site a week before tickets were due to go on sale) to the first midnight showing! Eeek. And we gather around the computer as a family to watch the latest released movie previews. And we’re watching this web site and wondering what the heck ol’ JK is up to. How will we make it until the 15th of July without bursting?

What do you make with goat milk when you don’t have time to make cheese?

Cajeta, of course! Wonderful, rich, deep, smooth caramel sauce made from goat milk, sugar, and vanilla. It’s in the refrigerator right now. So far far away from my mouth. But not for much longer. I have a spoon, and I know how to use it.

Jars of cajeta


I’m hooked on Slate’s weekly roundtable podcast, “Culture Gabfest“. I love that they talk about anything and everything even remotely related to “culture”, from movies to pie to politics to kids to books to pop songs to video games to art exhibits and everything else under the sun. I love that the panel gets silly and goes off on tangents, but mostly I love that they spend time really talking about something, giving their opinions, changing their minds, and asking each other questions.

My very favorite part is the end of the show, where each panel member (typically there are three Slate writers on the show) gives an “endorsement”. They tell us about something interesting in the world that they want to share. It could be a book, or a song, or a restaurant, or a web site, or anything at all really.

Isn’t that a cool idea?

So I thought maybe from time to time I’d endorse something here that I think you might find interesting.

Today, I give you a web site that M pointed me to, called “Dear Photograph“. It’s a very simple idea: superimpose a photo from the past over the same setting today. The result is a blend of past and present, memory and the current moment. The results are nostalgic, a bit sad, and sometimes very moving.

The song playing in my head today

Wow. That helped. My brain feels emptier. Time for lunch. And a weekend.

What are you thinking about today?