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Good for your gut

The Benefits of Goat Milk

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.

Easy to digest

The average size of fat globules in goat milk is smaller compared to those in cow milk and they form smaller, softer curds in the stomach. These curds are broken down faster by stomach enzymes, which makes goat milk more easily digestible and its energy more rapidly available to the body.1

Easy to digest

Billions of probiotics

Our goat milk yogurt and kefir are fermented with live and active cultures, resulting in hundreds of billions of probiotics per serving. Eating probiotic-rich foods like yogurt and kefir is an important strategy for overall health. Research suggests that good bacteria in our guts play a significant role in strengthening our immune function and protecting us against disease and infection.3

The pros of probiotics
Billions of probiotics
Many people prefer goat milk over other “milks”—not only because they love the taste, but because of its superior nutritional value and easy digestibility

Many people prefer goat milk over other “milks”—not only because they love the taste, but because of its superior nutritional value and easy digestibility

Minimally processed

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.

Minimally processed

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.

High in vitamins & minerals

Goat milk contains 18% more calcium, 43% more potassium, 40% more magnesium, and 104% more Vitamin A than whole cow’s milk.2

The good kind of fat

Goat milk contains significantly higher levels of short and medium-chain fatty acids than cow milk. Research suggests that these fatty acids are more rapidly digested, provide quick energy for the body, and are associated with a variety of other health benefits.1

The good kind of fat

Got Cow Milk Allergy?

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.