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

The Martha Stewart Show, April Spring 2008, The Martha Stewart Show, Episode 3148


Recipe Summary

Makes 2 pounds


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (4)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
I would like to know also were to find mesophillic DVI liquid and powdered;
Rating: Unrated
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.
Rating: Unrated
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.