More digestible than cow milk yogurt and less processed than plant-based, our goat milk yogurts and kefirs are rich in essential nutrients like protein and calcium and packed with billions of probiotics.
More than ever, we’re aware of how our food choices impact the health of our planet and our communities. Goats provide a delicious, real-milk option but with a considerably lighter hoofprint than their bovine counterparts.
We source all of our milk from Certified Humane® farms owned by families who take pride in being stewards of their land and their herds.
It’s not cow or oat, it’s goat! More digestible than cow milk yogurt and less processed than plant-based, our goat milk yogurts and kefirs are rich in essential nutrients like protein and calcium and packed with billions of probiotics.
Plant-based milks can contain up to 98% water, and most of their nutrients are added in factories rather than being derived from the namesake ingredient. They’re especially low in protein—with the notable exception of soymilk. Goat milk, on the other hand, is a natural nutritional powerhouse. We use a traditional, slow-fermentation process and a handful of simple ingredients to transform this incredibly mighty raw ingredient into creamy yogurts and kefirs.
Plant-based milks can contain up to 98% water, and most of their nutrients are added in factories rather than being derived from the namesake ingredient. They’re especially low in protein—with the notable exception of soymilk. Goat milk, on the other hand, is a natural nutritional powerhouse. We use a traditional, slow-fermentation process and a handful of simple ingredients to transform this incredibly mighty raw ingredient into creamy yogurts and kefirs.
Goat milk contains 18% more calcium, 43% more potassium, 40% more magnesium, and 104% more Vitamin A than whole cow’s milk.2
Approximately 7% of children in the U.S. have symptoms of cow milk allergy, which are most often attributed to reactions to alpha S1 casein or whey proteins in milk. Depending on the breed, goat milk contains negligible levels of alpha S1 casein. Research studies suggest that 40% or more of patients allergic to cow milk tolerate goat milk well.1
1 Park, Young W. “Goat Milk—Chemistry and Nutrition.” Handbook of Non-Bovine Mammals, edited by Young W. Park and George F.W. Haenlein, Blackwell Publishing, 2006.
2 Nutrient content of milk varieties per 100g compiled from the USDA Nutrient Database
3 F. Purchiaroni, et al. “The role of intestinal microbiota and the immune system.” European Review for Medical and Pharmacological Sciences, Verduci Editore, 2013.
