We raise our goats primarily for their milk. We don't actually like drinking milk much but love cheese and ice cream and yogurt. Here are some of my favorite recipes:

Imagine making authentic homemade Mexican or Indian food with the authentic cheese you made yourself! These are all made through separating the curds and whey by using an acidic solution - vinegar, lemon juice, or citric acid. The different solutions make different textured cheeses. You can hang the cheese to get rid of the whey or you can press it.

Panir Cheese:

Heat the milk to boiling, stirring often. When it has come to a boil, reduce the heat and, as the foam subsides, add in your coagulant (I love using lemon juice - I use about 4 tablespoons to 8 cups of milk). As soon as the cheese has formed remove from heat and let stand about 10 minutes. Then gently scoop into a cheesecloth lined colander. You can save the whey to be used in other cheeses or in cooking. In Bengal, they use the whey to coagulate the next batch of cheese. (use one part whey to four parts milk). drain the whey or press it on light pressure for about 3 hours. This cheese won't melt like hard cheese and can be sauteed with vegies and keep its shape.

Chenna Cheese:

Chenna cheese is the same as Panir except it is kept very soft and not pressed or hung for more than 20 to 45 minutes.

Ice Cream:

I get my favorite ice cream recipes from the Ben and Jerry's Ice Cream cookbook. The Joy of Cooking also has an incredible coffee ice cream recipe. These recipes need no modification when using goat milk. Though the Nigerian Dwarf milk is so rich that I sometimes don't add any cream and no one yet has noticed any difference!