Discover the Goodness of Goat Milk Ghee

Here's a fact. It is believed that Cleopatra, the queen of Egypt renowned for her beauty, regularly took a bath in goat milk to keep her skin soft and glowing. Ayurveda, the ancient Indian medicine system, also recommends goat ghee for its varied medicinal value. With recent studies endorsing the benefits of goat milk ghee, there has been a renewed interest in its products. Such is the enthusiasm that some companies have developed cosmetics based exclusively on goat milk.

The world may be waking up to its benefits now, but in several parts of India, goat milk ghee is a key ingredient for preparations made for auspicious occasion and have been regularly used in rituals.

Goat milk ghee is rich in proteins and calcium that help in bone and muscular growth in humans. It contains probiotics and nutrients that improve digestion and bowel movement.

Benefits of Goat Milk Ghee

  • Regular consumption of goat ghee is known to reduce inflammation in the body.
  • Goat ghee has lower lactose content and fat, making it easier for humans to digest.
  • It improves immunity and helps fight against various viruses.
  •  It is known to treat various skin conditions, such as rashes and skin discolouration.
  • It is also a vital protein, magnesium, and calcium source and serves bodily needs.

Goat Milk Ghee vs Cow Ghee

Goat and cow ghee have striking differences in fractionation and melting behaviour, hence their fatty acid composition and digestibility. The liquid fraction in goat ghee is 69%, whereas it is 30.5 % in cow ghee. Consequently, goat ghee's melting and softening point is much lower than cow ghee.

Goat ghee has its own natural sweetness, whereas cow ghee has got nutty flavour. It is whiter in colour due to the goat’s ability to convert carotenes in grass into vitamin A. It is higher in medium chain triglycerides (MCTs), which make it melt at room temperature. The higher MCTs in goat’s ghee and smaller fat globules than cow's ghee make it easier to digest. Cow ghee is more allergenic, and some people may be intolerant to it.

Ghee and Ayurveda

The Sanskrit word for ghee is ghritam. It comes from the root ghr, which means shine. Ghee is supposed to increase the sattvic (pure) quality of life. It has been recommended to enhance intelligence (dhi), refine intellect (buddhi), and improve memory (smriti). Ghee also builds the aura, makes the organs soft, and increases rasa (the internal juices) in the body.

In Ayurvedic medicine, ghee is used as a carrier for herbs, heavy metals, and certain toxins. Ghee was known to take the property of the herbs without losing its properties. Ghee is considered a catalytic agent. It carries the medicinal properties of herbs that it is processed with, deep into the tissues.

Goat milk ghee is recommended for nourishing and healing the skin. It was common to have ghee massages on the street decades ago. Now that it has become expensive, it has been replaced with oil. The ancient texts of Ayurveda bear testimony to the fact that ghee was considered a potent medicine.

Goat milk ghee was administered to patients with a weak constitution as it is easily digestible compared to cow’s ghee.

Here are some recipes to incorporate goat milk ghee into a daily diet.

Ghee Rice

This flavourful rice recipe is suitable for any meal. The aroma of ghee mixed with rice is simply amazing. One can have this with dal and lightly sautéed vegetables.

Serves 2

Time: 30 minutes


Basmati rice/Red rice: 1 cup

Onion: One large sliced

Peas: Half cup

Green chilly: 2 sliced

Cumin seed: 1 tsp

Salt: ¾ tsp


  • Wash and soak basmati rice for at least half an hour in water.
  • Heat ghee in the pressure cooker. Add cumin and when it starts spluttering, put in onion slices.
  • Sauté till the onion turns light brown, then add chillies.
  • Drain water and add rice to the cooker.
  • Lightly roast it in ghee and let the water dry up.
  • Add water and cook it for one whistle.

Ghee Palak Paneer

This popular dish is made with butter, but the ghee variation is equally delicious.

Serves 4

Time: 30 minutes


Paneer: 250 grams

Palak: 750 grams

Ghee: 1 ½ tbsp

Onion: 2 medium size, chopped

Garlic: 7-8 cloves, chopped

Ginger: 1 inch, chopped 

Cardamom: 2 nos

Cinnamon: 1 inch

Clove: 5 nos

Bay leaves: 2 nos

Green chilli: 2 chopped

Cream: optional


  • Clean and wash palak leaves and boil them for 2 minutes.
  • Chop the leaves finely and keep them aside.
  • Heat 1 tbsp ghee in a pan and add lightly crushed spices and bay leaves.
  • Add chopped garlic and ginger when it turns light brown, green chillies and chopped onion. At this stage, sprinkle a pinch of salt, so the onion cooks quickly.
  • Next, add palak and sauté it for a few minutes before adding paneer and covering the pan for one minute.
  • Add some garam masala powder and the remaining ½ tbs ghee. Take the pan off the heat.
  • Garnish it with cream before serving.

The Takeaway

Switch to a wholesome substitute for cow ghee and harness the many benefits and delightful flavour. Choose the goodness of goat milk ghee that has been revered in Ayurveda for centuries.

Amala Earth is a one-stop curated marketplace for all things earth-friendly in beauty, fashion, home, food, wellness, festive, gifting and much more! Shop for organic, healthy foods and explore the entire range of mindful eating options.

FAQs on Goat Milk Ghee Benefits

How do you use goat milk ghee?

There are multiple ways of using goat milk ghee including cooking, baking and Ayurvedic practices. You can use it as a substitute for cow ghee and prepare dishes like ghee rice, cookies, ghee coffee and more.

Is it good to drink goat milk every day?

Yes, drinking goat milk daily is good especially for people who are lactose intolerant and cannot digest other types of milk. This is because goat milk has a lesser lactose content than cow milk and is easier to digest.

What is the difference between goat and cow ghee?

The difference lies in the fact that both these types of ghee are made of different milk sources. While goat milk comes from goats, cow milk comes from cows and both types have different taste, texture and properties.