I busted out my handy-dandy copy of Home Cheesemaking by Ricki Carroll, and found a few recipes that I'm keen to try.
Always at the top of our list is feta. I'm a huge Mediterranean food nut, which means that we go through epic amounts of feta. I also want to try some paneer or queso blanco, the non-melty variety of cheese that texturally works a lot like tofu. I'd like to try it in a stir fry or maybe in an egg roll. And then, the hands-down most popular incarnation of my goat milk - cajeta. I'll be interested to try a batch with Sid's milk, as it seems to have a higher butterfat content than Chardonnay & Fritzen's did, and according to a few folks who have tried it, tastes more "grassy". I'm not sure how that'll translate to caramel, but I volunteer as test subject! ;)
Livy & I are also studying up on making goats milk soap. We are trying to find our necessary supplies on the cheap at thrift stores and whatnot, and will be cutting and drying some lavender and rose petals soon that will eventually end up in our soaps. With raw milk, it's use it or lose it, hence the grand plans.
Boy it feels good to be getting back to "normal"! ;)