As a serious foodie and experimental home cook, I eagerly utilized the tasty milk. Some of the milk I pasteurized for drinking. The rest of was used to make feta, mozzarella, chevre, and ricotta cheeses. During that first summer, many dinners consisted of homegrown tomatoes, sun-warmed basil, and fresh pygmy goat mozzarella salads. Of course, the milk was used to make other things too: ice cream, cakes, and fudge.