Katarina, a biochemistry graduate with a master’s degree in management and international business from France, soon took over the family business. She found a way to merge her academic background with a life and career rooted in nature.

“Ever since I was little, I dreamed of having something of my own—a brand where I could be my own boss. That means a lot to me,” says Katarina, who balances her entrepreneurial journey with motherhood. “First and foremost, I’m a mother—then an entrepreneur,” she adds, emphasizing how fortunate she feels to be able to do both, thanks to the support of her entire family.

Her father, himself a successful entrepreneur, fully supports her goat-farming ambitions and agrees: “What started as a family project is now almost entirely in Katarina’s hands—and we couldn’t be prouder of her. She quickly got the hang of the business world and knows how to balance family and business. We all take pride in the project, but Katarina truly made it her own—and without that, it wouldn’t be nearly as successful.”

With goat milk becoming increasingly appreciated and in demand, Katarina transformed her hobby into a thriving business. “When we started the project, the data showed that goat milk was scarce—or practically unavailable— on the Slovenian market. We started with nothing. We renovated an old barn on the family farm and brought in our first 50 goats from Austria,” Katarina recalls.

Statistical data reveal that goat milk production in the EU is minimal—an overwhelming 96 percent of all milk on the market comes from cows.

“It’s purely a matter of economic viability—how much milk you get from a cow versus a goat, and how much of that can be turned into a final product,” Katarina says pragmatically. “Goat products still face societal prejudices, mostly rooted in a time when hygiene standards were much lower. Proper organisation and hygiene have made these prejudices a thing of the past.”

Slovenia isn’t among the top producers of goat milk, but given its population size, production has been growing significantly. However, it’s hard to compete with countries that have a longer tradition of producing goat-based products.

The herd of Chamois-coloured goats has grown steadily over time and now counts 120 animals.

The sky over the village of Zavrhek darkens dramatically, the wind bends the trees, and the sturdy goats with their brown, gleaming coats huddle beneath the old pear tree. A dog comes running from somewhere on the hillside, and at the sound of its bark the goats lift their heads—as if on command. “Brina is a shepherd dog. She sleeps, eats, and lives with the herd. When she stops, the goats stop. If you need to call the herd in, you just call Brina—and she brings them all back,” Katarina says with a laugh.

At BeKi’s, they chose Chamois-coloured goats, a breed that can graze all year round. As a result, the milk quality is higher. “The taste of the milk and yoghurt changes with the seasons. It’s at its best when the elderflowers are in bloom,” says Katarina.

The goal of the BeKa project—its name has been inspired by the initials of brkinska koza, a traditional Slovenian goat breed—is not only to enrich the Slovenian market with another boutique product, but also to support agricultural development and inspire people to think about the quality of food on their plates. “Food is important—truly important. And we should value good food far more than we do,” Katarina says with conviction. “We put a lot of thought into what we wear, but far less into what we eat.”

At BeKa, they firmly believe that healthy food production is valued today more than ever. “Consumers appreciate this more as well—and are willing to pay a bit extra for it. We don’t need more food—we need better food,” says Katarina.

To meet milk processing requirements, they set up a small boutique dairy in the nearby village of Škofije, where they employ four people. Another team member, Razip from Bangladesh—who comes from a family of goat breeders—was hired as the stable keeper. BeKa also works together with two small farms from the villages of Kala and Hrušice, bringing the total number of milk goats involved in the project to 250.

“BeKa is all about organic growth— as the herd expands, so does the production, and with it, demand,” Katarina explains. “Slovenian customers are slowly starting to recognise us—they come asking for our products as soon as they run out.”

The family business currently offers nine products, available year-round. Katarina focuses on fresh dairy, with yoghurt as BeKa’s flagship product. They began with plain natural yoghurt, but have since started experimenting with fruit flavours as well.

“Forest fruits, vanilla, peach… Yet surprisingly, coconut-pineapple turned out to be the test group’s favourite—which is quite interesting and a bit unexpected.”

BeKa’s product range also includes milk, albumin curd, whey, grilling cheese, soft and semi-hard cheeses. All BeKa products are made exclusively from fresh milk—without powdered milk or any additives. The cheese is seasoned with nothing but coarse salt.

“We do make cheese, but not in large quantities. It takes a lot of knowledge—and the right kind of clientele. Cheese is quite delicate, and then there’s the question of cultural preferences. In Slovenia, people tend to eat a lot of yoghurt,” Katarina explains, referring to BeKa’s decision to focus primarily on yoghurt production.

Practical reasons also explain their focus on yoghurt over cheese: “Cheese is easier to import than yoghurt. You always have to take market competition into account,” she explains, adding that she’s still learning—and often through her own mistakes. “If this business has taught me anything, its patience and perseverance,” she adds.

Most BeKa products are sold through retail chains and cooperative stores across Slovenia. Some of the country’s top and most renowned restaurants also order them—while the brand is steadily gaining recognition in neighbouring Italy.

However, Katarina finds her greatest satisfaction in knowing that her small contribution helps shape Slovenia’s green image.