To make butter from goatsmilk effectively you will need a cream separator - we bought one from the Ukraine through ebay, and other than that it has a continental electrical plug and looks wonderfully retro, it also works very well for us. We normally do about 8-10 litres per run, warmed up to around 35 deg C. Then ice cream, use for any recipe that calls for cream/cream fresh, and I also make butter using a hand-held mixer. Works well.
Re cheesemaking - addictive definitely
, I make lots of soft cheese with things like wild garlic, chives or garlic, cheddar type cheeses and also have been successful in making white-mold, brie type cheeses. Not for the fainhearted though... I do not pasteurise my milk, except for making chewese starter culture, which is then frozen in ice cubes.
My most used guide is "Home cheese making" by Ricki Carroll. All in Amercian units, but otherwise great.