Homemade dulce de leche
1 to 2-inch segment of vanilla bean (optional)
1 quart whole milk (cow or goat, or a combination thereof)
1 cup granulated or raw sugar
2-inch segment of cinnamon stick (optional)
1/4 teaspoon coarse or flaky sea salt (optional, but ooh, it’s good here)
1/4 teaspoon baking soda dissolved in 2 teaspoons water
Split vanilla bean lengthwise. Scrape out seeds and place them, along with the empty vanilla pods, milk, sugar, cinnamon and salt (if using) in a medium-sized (err slightly on the large side) pot. Bring mixture to a simmer, stirring occasionally. Remove the pot from the heat and slowly stir in the baking soda-water mixture — it’s going to foam up if using goats milk, due to the acidity. This is why we use a larger pot; you might want to do this in the sink.

Return the mixture to the stove and keep it at a brisk simmer; if too hot, the mixture will boil over, if too low, it will take forever. Cook, checking in on it occasionally (every 15 minutes) t

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