Cajeta Casera

Split the vanilla bean with a paring knife, and scrape out the seeds with the flat of the blade. Reserve the seeds for another use. Combine split vanilla pod with goats milk, sugar, baking soda, and salt in a 5 quart stainless steel pot. Warm over medium heat, stirring occasionally with a heat resistant spatula, until sugar dissolves and milk turns foamy and light, about 15 minutes. Continue cooking at a gentle simmer, stirring and scraping the sides of the pot frequently if not constantly, until milk Is thick, golden, and reduced to no more than a thin super jammy layer, about 45 minutes. Stir more frequently as the cajeta thickens to prevent scorching. Continue cooking until Cajeta forms a “trail” that remains open for one second when a spatula is scraped across the bottom of the pot. Remove from heat. Using tongs, remove and discard vanilla pod. Scrape cajeta into a heat resistant widemouth glass jar. If the total amount is less than one cup, thin with a touch of milk or water or else the cajeta will be too thick upon cooling. Can refrigerate 3 months.