Hey! @buckaroo! I love the different flavors you can have with the water kefir and lemon ginger I find so refreshing and good for the digestive system. Another good one is one I made with the bog cranberries that grow around here. Do you make the yogurts and kefirs with your goat milk? I use to get some goat milk from my friend and made kefir then made the cottage cheese that was really simple to do. Basically you make your kefir like usual, separate the grains then let it sit out at room temperature for 48 hour to let the curds separate out. Strain the kefir through some cheese cloth, squeezing out the excess liquid (whey). Take out the curds and Vahlah! You have cottage cheese. I use to let my kefir curds naturally drain out by hanging it over a bowl in our cool root cellar for 12 to 24 hours. You could take this a bit further to make simple hard cheeses. Once it stopped dripping you wrap it in the cheese cloth or towel and place it in a colander. Set a plate on top of the cheese and put a weight on it like a tin can or a rock. Every few hours you would increase the weight until the dripping stops - there you have your hard cheese which tends to be a bit crumbly.