No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Homemade Goat Cheese

This delicious recipe is courtesy of chef Ron Suhanosky and is used to make his Goat Cheese Torta.

  • Yield: Makes 2 pounds
Homemade Goat Cheese

Source: The Martha Stewart Show, April Spring 2008


  • 1 gallon pasteurized goat milk, preferably organic
  • 1/4 teaspoon powdered mesophillic DVI
  • 1/16 teaspoon Single Strength Liquid Rennet


  1. Add goat milk to a large, nonreactive saucepan over medium heat. Heat until milk reaches exactly 75 degrees on an instant-read thermometer.

  2. Add the powdered and liquid mesophillic DVI to a small bowl. Add 2 tablespoons of the warm goat milk to the bowl and stir until well combined. Add the mesophillic mixture to saucepan with the remaining warm milk. Cover, and let stand, at room temperature, overnight.

  3. Cut set up cheese mixture into quarters to make it easier to transfer. Set a colander over a large bowl; line colander with 2 layers of cheesecloth. Carefully transfer mixture into the colander. Cover mixture with cheesecloth and let stand overnight at room temperature, until all of the liquid has drained from the cheese. Remove cheese from colander, discarding liquid, and store refrigerated in an airtight container, up to 2 weeks, or frozen up to 1 month.

Reviews (4)

  • beermaker 26 Aug, 2008

    You can find mesophilic DVI cultures and rennet at
    You can also find packets of Chevre starter which contain the culture and the rennet in the correct amounts for 1 gallon of milk.

  • karimitchell 22 Apr, 2008

    I would like to know also were to find mesophillic DVI liquid and powdered;

  • goatcheese 18 Apr, 2008

    1/16 teaspoon is not liquid mesophillic DVI, but should be liquid rennet.

    1/16th too hard? Make a dilution of 3 drops rennet to 1/3 Cup of cool water. Take only 2 tablespoons of this dilution for your recipe.

  • Happycooker250 16 Apr, 2008

    Does anyone know where I can purchase the powdered mesophillic DVI
    and the liquid mesophillic DVI that is called for in the Homemade Goat Cheese Recipe? I live in Canada.

Related Topics