In your saucepan, combine the goat’s milk, sugar, and the scraped seeds and pod of the vanilla bean. Stir over medium heat until the sugar dissolves.

Once the milk is warm and the sugar is fully mixed in, stir in the baking soda and salt. Keep the heat on medium-low. The mixture will foam—this is normal. Stir gently to prevent it from bubbling over.

Lower the heat to maintain a gentle simmer. Cook uncovered, stirring every 10–15 minutes at first, more frequently as it reduces and thickens. After about an hour, it should start to darken and smell caramelized.

When the mixture reaches a deep amber color and thick, sauce-like consistency (think hot fudge sauce), start stirring constantly to prevent burning. You’ll know it’s ready when you can run a spatula across the bottom of the pot and it leaves a trail that takes a second to close.

Remove the vanilla bean pod. If you want an ultra-smooth finish, strain the cajeta through a fine mesh sieve. Pour it into clean jars, let it cool, then refrigerate. It’ll thicken even more as it chills.