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

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