After three years of research and testng, SRG LLC has finally arrived with “g”, the first of what we hope to be many artisan goat dairy products.

SRG stands for Sona Ri Gobhar which is a spin off of a Scotch Gaelic idiom Sona Ri Brogue which means happy as a clam. “Gobhar” means goat so our company name means Happy as a Goat.

The need for alternatives for cow dairy products has risen over the last decade due to the increased sensitivity to lactose in cows milk. There are approximately 60 million people in the U.S that struggle with some degree of lactose sensitivity.

The need for an alternative has spurred the growth of vegan non-dairy alternatives using nuts, rice, coconut and soy. While these alternatives have provided relief and enjoyment for many who have been forced to leave dairy behind, it is still a “replacement” product and the associative memory or connection to that rich butter fat experience in ice cream is left wanting.

This is why SRG began developing a “dairy” dairy alternative by using milk from local organic goat farms. Most people who are allergic to cows milk or sensitive to lactose in cows milk can transition to goats milk with no adverse effects. We are confident that “g” will not only provide those with the real ice cream experience, but many food forward and progressive palate types will consider it the superior option when selecting a frozen dessert.

We knew from the beginning that the gelato we were going to produce must be uncompromising in its quality and that began with identifying a quality source of goats milk. SRG wanted to be worthy of the Artisan label which demanded that we held potential suppliers to the highest standards in line with what we wanted to accomplish. The milk had to come from animals that were allowed to feed pastorally, live in open space and whose yield was not enhanced by hormones, steroids and antibiotics.

Our search led us to a beautiful local source in Sweet Deseret Farm just north of Ogden, Utah. They not only met, but exceeded our requirements and they have some of the cleanest milk in the state of Utah based on inspections by the Department of Agriculture Dairy Section. This farm is family owned by Daniel and Elizabeth Babcock and they have done an excellent job in producing the best milk we could hope to use in our products.

While we were focused on many of the major dairy goat breeds such as saanens and nubians, the Babcocks introduced us to a unique and amazing dairy breed, the Lamancha. Aside from its unique appearance (no ears), and its pleasant demeanor, the Lamancha produced an abundance of milk higher in butter fat than other goat breeds. Needless to say, when tasting “g”, it becomes clear the quality of milk The Babcock herd produces.

Abigail Babcock with Lucky Stars on Sweet Deseret Farm

The Benefits of Goat Milk

Goat’s milk offers a wide variety of health benefits, with very few of the negative side effects of drinking regular cow milk.

1. Reaction to Inflammation

Some research suggests that one of the main benefits of goat milk is that it may benefit inflammation. Another reason why it is easier for people with bowel inflammation to drink goat’s milk, instead of cow’s milk.

2. Environmentally Friendly

Goats requires far less space and food than cows. Typically, you can comfortably raise six goats on the same acreage as two cows.

3. Metabolic agent

Studies done at the USDA and Prairie View A&M University, link goat’s milk to an increased ability to metabolize iron and copper, especially amongst individuals with digestion and absorption limitations. Besides drinking goat’s milk, you can also take a digestive enzymes supplement to help with this also.

4. Bio-availability

Another main health benefit of goat milk, is that it is closer to human mother’s milk than cow’s milk is. Because it has a chemical make up that is much closer to human milk, it is easier to digest and assimilate in the human body.

5. Lower in Fat

Goat’s milk is a great option for people who want to lose weight. It has less fat, but still maintains the high levels of proteins and essential amino acids found in cow’s milk.

6. High in Fatty Acids

While cow’s milk has about seventeen percent fatty acids, goat’s milk averages thirty five percent fatty acids, making it more nutritionally wholesome. In fact, up to 50% of people with lactose intolerance to cow’s milk find that they can easily digest goat’s milk, especially if it is raw.

7. Calcium-rich

Many people worry that they need to drink cow’s milk for calcium intake and the prevention of bone loss. Goat’s milk also offers high amounts of calcium, the amino acid tryptophan, and much less side effects of drinking cow’s milk. It’s just one of the many foods high in calcium.

8. Anti-Mucousal

While drinking cow’s milk is a common reason for allergies and excess mucous, goat’s milk is not. Cow’s milk is high in fat, which may increase mucous build-up. Moreover, the fat globules in goat’s milk are one ninth the size of those found in cow’s milk, another possible reason why it does not produce irritation in the gut.

9. Ultra-nourishing

In Naturopathic medicine, goat’s are referred to as bio-organic sodium animals. They are also associated with vigor, flexibility and vitality. Cows are calcium animals known for stability and heaviness. Bio-organic sodium is an important element in keeping joints mobile and limber. Goat milk has traditionally been used in medicinal cultures to nourish and regenerate an over-taxed nervous system. Goat’s milk is also extremely nutrient dense. It has almost 35% of your daily needs for calcium in one cup. Extremely high in riboflavin, just one cup of goat’s milk offers 20.0% of our daily needs. Add to that high amounts of phosphorous, Vitamin B12, protein and potassium.

What is ?G is made in the Sicilian tradition which starts with a Crema Rinforzata which is a base that is thickened using starchy root vegetable. Southern Italian food culture was highly influenced by North Africa and Eastern Mediterranean nations.

The use of starchy roots and vegetables to thicken sauces in food prep became common vs the more continental tradition of using eggs. A modern Crema Rinforzata would use either corn or potato starch, however in light of the controversy of GMO vs NonGMO, SRG has decided to embrace what we feel is a superior ingredient in Cassava or Arrowroot.

We use as many local ingredients as is possible, and if the origins of the ingredient cannot be local, we work hard to find local sources to produce it, such as the chocolate we use in our Criollo Dark and Criollo Dark with Guajillo Chili and Orange. The beans are brought into Utah, roasted and then the chocolate is crafted by the President of the Utah Chocolate Society Brian Ruggles.

The base we create makes for a denser more flavor rich experience than typical ice cream which is why there is a considerable reduction in the amount of sugar added. Our product is not hidden behind the cloying excess of sugars which reduce the palates ability to really taste the flavors of quality ingredients we combine in our products.

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