Thursday, 10 October 2013

Kesong Puti

Kesong Puti
White Cheese

Soft white cheese similar to cottage cheese, made from carabao’s milk, salt and Rennet or white vinegar. It has a soft and slight salty taste, and wrapped in banana. leaves.

Ingredients :
  • 2 Litters Homo milk
  • 1/4 Cup Salt
  • 1/3 Cup Lemon juice
  • 2 Tablespoon vinegar

Directions :
  • In a  boiler, heat milk and salt for about 5 minutes
  • Add the lemon juice, cook for 1 minutes while stirring
  • Add the vinegar, keep stirring and cook for another 20 minutes
  • Turn off heat and continue stirring until curds form
  • The whey (yellow liquid) start forming at the top
  • Leave the mixture to cool and set for at least an hour
  • When the curds have settled below the whey
  • Pour the mixture over a fine-screen strainer to drain out the whey
  • Place it in the center of a sheet of  banana leaves
  • Flatten with banana leaves and wrapped
  • Refrigerate until the cheese sets, at least 30 minutes
Cooking Tips:
  1. Pure or full fresh cow’s milk  in tetra packs are another substitute for carabao's milk
  2. If you prefer low-fat milk, double the amount of white vinegar used.
  3. To make a firmer cheese, press down with a spoon or spatula until more of the whey drips out
Watch Video :

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