We hand milk our goats two times a day from March through November. Even with two goats, we get more milk than we can drink!
We make cheese from most of the milk that we don't drink. For this year, we've been making about 4lbs of cheese every other day since June. Feta, paneer, cheddar, and ricotta are staples - with some mozzarella, provolone, and blue cheese made on occasion.
We haven't bought eggs from the store for a number of years..
Whenever we have too much milk to quickly process we freeze the milk for use in soap making. Goat milk is very moisturizing.