Well they weren't all does in milk lol. Some were babies and some were bucks and wethers. The most does I had milking at once was 5. But still, it was a lot of milk. We drank a lot of it. I have a pasteurizer. Removing the buck definatly helps the flavor of the milk. Also making sure the girls don't eat anything weedy or find your onion or garlic patch. We fed them sweet feed and alfalfa..sometimes I mixed in molasses which made the milk taste sweet. Some different breeds of goat have a goaty game flavor in the milk, but to me the Nubians milk is the sweetest. It's got a high butter fat content, and makes the best cheese IMHO. I've even made butter with it.
I love the chèvre, but not big on aged goat cheese. I never got around to selling it but I was very close to doing that! I still want a goat dairy, but I'm a long way from it right now!
My husband is the soap maker, but I help
I've noticed it works best to use goat milk that is frozen first, then add your lye. It makes a smoother soap, for some reason fresh liquid goat milk makes curds in your soap. Not pretty.