Join the 'Inner Circle', Get 10% Off
BEnefits
- 2018 Good Food Awards Winner!
- Clarified butter from pastured, grass-fed goats
- Contains Conjugated Linoleic Acid (CLA)
- High in MCT’s (medium chain triglycerides)
- Boost beneficial fatty acid profile of smoothies, baked goods, and protein drinks.
- Perfect for butter coffee and butter tea!
- No added chemicals, antibiotics, GMO’s or growth hormones.
Product Overview
Ghee is clarified butter from pastured, grass-fed goats. Contains the essential fatty acid known as Conjugated Linoleic Acid (CLA). Mt. Capra grass-fed goat milk ghee is high in MCTs (medium chain triglycerides). Use it to boost the beneficial fatty acid profile of your smoothies, baked goods, and protein drinks. Perfect for butter coffee and butter tea. No added chemicals, antibiotics, GMOs or growth hormones.
The Details
THE WORLD’S FIRST GRASS-FED, GOAT MILK GHEE
WHAT IS GOAT MILK GHEE?
Mt. Capra’s Award-winning, 100% Goat Milk Ghee starts as fresh goat milk harvested from our own grass-fed, pastured goats on our farm in the Pacific Northwest. It then passes through a cream separator which extracts the cream from the milk using no chemicals. We then churn the cream into butter which is then gently simmered for several hours while the remaining milk solids, protein, and lactose are removed, leaving behind a pure goat milk butter oil. Ghee has a delicious buttery aroma and flavor. It has a smoke point of (485oF) and is completely shelf-stable. Use as a spread in place of butter or in place of cooking oil in sautés or baked goods.
We offer regular goat milk ghee in sizes: 10 oz, 24 oz, 1 gallon, and 5 packets + 2 free. We offer cultured/fermented ghee in a 10 oz only. You can select the cultured ghee in the drop down menu above by selecting “10 fl oz Cultured”.
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.
Ghee is completely shelf stable and needs no refrigeration. However, everything lasts longer when stored at cool to cold temperatures, so you can 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), goat milk ghee may be semi-liquid at room temperature, however it will quickly solidify in the fridge.
USING YOUR GHEE
Use a clean, dry utensil each time you remove ghee from the jar. While clarified butter is shelf stable it will quickly grow mold if bacteria or food particles are introduced into the bottle.
MY GHEE LOOKS DIFFERENT THIS TIME? WHAT’S UP?
Ghee is a natural food product and so natural variations from batch to batch should be considered normal. At this time we do not filter the ghee so sometimes small patches of darker brown solids will be seen at the bottom of the jar. This is totally normal.
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% |
Why isn’t it solid like butter?
The fatty acids that make up goat milk are far different than cow milk. Goat milk contains an abundance of medium chain triglycerides (MCT’s) which do not harden at room temperature. If you want your goat milk ghee to be solid like butter, simply keep it in the fridge and it will harden up just fine. There is no problem with keeping it on the shelf as it is perfectly shelf stable.
What is the difference between the cultured ghee and regular ghee?
When making the Cultured Ghee, probiotics are added to the cream and allowed to culture for a time before being churned into butter, then simmered into ghee. This is the traditional way of making ghee. The regular Ghee does not have probiotics added to the cream. Please note that the probiotics will not survive the cooking process of the Ghee.
What is the difference between goat ghee and cow ghee?
We are glad you asked. Check out this blog post for more information.
