Has anyone ever made caramel sauce by poaching a tin of condensed milk? I have read a lot about it and it's so very confusing. Some says it's okay and some says it's dangerous. I wish I could ask someone who has actually done it.
Bruce Weinstein, coauthor of Goat: Meat, Milk, Cheese, wants you to start using goat milk in new ways. For example, try making the caramelly substance known as cajeta with it. (Here's Bruce's cajeta recipe from Goat: Meat, Milk, Cheese.)