<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>344357</id>
  <title>Homemade cajeta (or dulce de leche)</title>
  <published_at>Mon Nov 20 04:40:38 -0800 2006</published_at>
  <post_count>2</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2035106</id>
        <content>I made the mistake of making this yesterday and I have been zoning in and out of diabetic and calorie shock! 

Can cajeta be successfully made with fat free sweetened condensed milk? Ifigured that may lessen the blow.</content>
        <published_at>Mon Nov 20 04:40:38 -0800 2006</published_at>
        <parent_id></parent_id>
        <user>
          <id>51885</id>
          <name>pixee22</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2035112</id>
      <content>Isn't cajeta carmelized goat milk? I need to make some dulce de leche and I have forgotten the directions, I'll go google it.</content>
      <published_at>Mon Nov 20 04:43:26 -0800 2006</published_at>
      <parent_id>2035106</parent_id>
      <user>
        <id>11259</id>
        <name>Becca Porter</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2035785</id>
      <content>you simmer a can of sweet cond milk forever! as i recall.
the stuff is just TOOO cloying for me, but you know, i bet if i add alot of espresso powder, i can tone down that cloyingness considerably. hmmmmm....</content>
      <published_at>Mon Nov 20 16:19:36 -0800 2006</published_at>
      <parent_id>2035106</parent_id>
      <user>
        <id>10110</id>
        <name>opinionatedchef</name>
      </user>
    </post>
  </posts>
</topic>
