What is Cultured Goat Milk Ghee?
From Day 1 of our initial launch of our delicious, pastured goat milk ghee, we have had requests for a traditional “cultured” or “fermented” version of the product. We are excited to announce that this dream is now a reality.
Mt. Capra’s Cultured Goat Milk Ghee starts as fresh goat milk harvested from our own grass-fed, pastured goats on our farm in the Pacific Northwest. Before being churned into butter, the cream from our goat milk is cultured in a traditional microflora starter for an extended period of microbial fermentation. During each small-batch simmer, the milk solids, protein, and lactose are removed from the butter leaving behind a pure CULTURED butter oil.
Extend the shelf life of your ghee by storing it in the refrigerator. Due to the high content of medium chain fatty acids (MCT’s), cultured goat milk ghee may be semi-liquid at room temperature. Use a clean, dry utensil each time you remove ghee from this jar. This is a natural food product and may exhibit slight color, taste, and density variations from batch to batch.
Typical Fatty Acid and Nutrient Profile of 5 mL Goat Milk Ghee
|
Saturated Fat |
65.7% |
Vitamin A |
61 mcg |
|
Monounsaturated Fat |
23.3% |
Vitamin E |
132 mcg |
|
Polyunsaturated Fat |
4.4% |
Vitamin D |
.075 mcg |
|
Omega 3 |
1.26% |
Vitamin K2 (MK-4) |
.29 mcg |
|
Omega 6 |
2.94% |
Vitamin K2 (MK-7) |
.05 mcg |
|
Omega 9 |
20.5% |
C9-t11-CLA |
143 mg |
|
Conjugated Linoleic Acid |
10% |
C12-t10-CLA |
357 mg |
Typical Medium Chain Triglycerides MCT Oil Profile
|
C6:0 Caproic Acid – MCT |
1.56% |
C8:0 Caprylic Acid – MCT |
2.09% |
|
C10:0 Capric Acid – MCT |
8.07% |
C12:0 Lauric Acid – MCT |
4.12% |
