Thanks RawZi.  Yes, I've had commercial pasteurised goat butter in the past and had also read that it's distinctive white colour was due to the lack of beta-carotene content.

I've never separated goat cream from milk.  I have done so with large quantities of cow milk in the past using a specialist milk separator which I'd bought.  I was amazed at how much milk it took to, eventually, make a single stick of butter!  What a waste it seemed!  I also had a hand-cranked butter churn as it was my intention to make my own supply of raw butter (this was years before I found a good source).  With so many litres of waste skimmed milk leftover I soon gave up that idea!!   

Did you make raw ghee from cow milk RawZi?  I would expect any ghee made from goat milk would, like the butter, turn out white.  I wonder if it's even worth contemplating the project of producing raw goat butter oil at all and if the goat milk would produce comparable Vitamin A, CLA, Activator X etc as cow butter?

All my goats are dried up for years now.  Just pets till they pass on.   I bought a cream separator years ago.  It had aluminum parts that for some reason would impart aluminum into the cream.  I didn't use it much after I discovered that.   If I had goats in milk now, I would simply enjoy the cream,  maybe make butter, but I am not sure about the necessity of going so far as to make ghee.   When I had my goats in milk,  I didn't have the experience of having been zc; now for about three years.  My body wasn't very good with fats then.   I would welcome the opportunity of having raw grass fed butter or cream from goats now.    I can say that I am much healthier now on zc focusing on meat and fat than I was when I practically lived on Kefir, my own raw yogurt and milk.  I think it may have been that I almost always used the whey, which is where the lactose is.  Either in the yogurt or Kefir.  The Lactose gets converted into an acid during the culturing process.  That may have been hard on my system, at least from the amounts I was using. I found out after many trials that I did better diluting my kefir with milk, so that it tasted like cream.  ( You can determine how acidic or long you culture yorgurts or kefir.)   It may have been better to have made cheeses, thus diminishing the amount of whey/lactic acid consumed.