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:
- Pure or full fresh cow’s milk in tetra packs are another substitute for carabao's milk
- If you prefer low-fat milk, double the amount of white vinegar used.
- To make a firmer cheese, press down with a spoon or spatula until more of the whey drips out
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