We have since sold Tiki and Luna and are milking Willow. We're getting only about 1/2 gallon/day, which is insufficient to meet the family's desire for cheese, milk, ice cream and soap. We get about a quart in the morning and one at night using the Henry Milker, which is a vaccuum-pump attached to a teat via a mason jar to extract milk. It's an ingenious devise that is easy to clean and use and saves my hands from hand-milking.
That's my kitchen counter. It's marmoleum flooring. I love it.
Using http://www.cheesemaking.com direct-set chevre culture, I followed the instructures to make this awesome cheese, just using milk, culture and salt. The other cheeses are (left to right): yogurt cheese in a half-pint jar, fromage on the princess plate made in the cup-shaped molds, chevre. The yogurt cheese was a happy accident. I had yogurt culture in warm milk but forgot to turn off the oven where I'd set it to culture overnight. So it cooked at 170 in a closed jar for 10 hours. I drained it for a day in cheesecloth and it was luscious mixed with salt and herbes de provence: like alouette from the store but nicer.