How to cook
The milk I used was a homemade goat's milk.
In a tall and wide pot, pour the milk and sugar (optionally you can add a cinnamon stick and grate a pod of bourbon vanilla). Put it on the stove and heat it up and when it boils, pull it away from the heat and add the soda and stir.
It is possible for the mixture to foam up, so that's why you need a deep pot. Place it back onto the stove and boil over medium heat - I set my stove on the 6-7 stage. The mixture should boil, not just simmer.
It is desirable not to leave the mixture unattended, so stir it from time to time - otherwise it starts to spray.
Most sites say that the mixture thickens in an hour, an hour and a half. It was ready for me in 30-40 minutes, but I attribute this to the high fat content of the homemade milk.
The photos in the gallery show that when the mixture is ready, when stirring with a stirrer, you can see the bottom. Then remove it from the heat and quickly transfer the sauce into another container. The final product is about 14 oz (400 grams).
The Dulce De Leche is stored in the refrigerator for up to 1 month and you can use it to make various cakes, or just eat it with a spoon.
Information: Russian sites say that the sauce made with goat's milk is called cajeta and the one with cow's milk - boiled condensed milk (dulce de leche) and that is why I named the recipe this way.