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