Kesong Puti is, literally, “white cheese”. It is a cheese that is truly Filipino!
This kesong puti has got to be the easiest cheese ever! The most difficult part of this recipe might be sourcing the carabao milk! In my case, I found fresh carabao milk at the weekend market in Centris. I have been told that certain supermarkets do sell pasteurized carabao’s milk.
Anyway, the recipe has only 4 ingredients… carabao milk, salt, vinegar and lemon juice. That’s it!
Stir 1/2 teaspoon salt in 500 ml of carabao milk. Heat in a double boiler for 15 minutes. I started counting when the water underneath reached boiling.
Remove from heat and immediately mix in 1 teaspoon lemon juice and 2 tablespoons vinegar, in my case I used Datu Puti. Curds should form almost immediately. Leave to cool and set for an hour.
Pour the curds into a cheesecloth-lined strainer. I used an old birdseye cloth diaper, sterlized of course! Gather the ends together and squeeze lightly. If a soft creamy cheese is desired, then it is done at this point.
But in my case, since I wanted a drier, crumbly cheese, I squeezed more whey out.
Whether soft and creamy, or dry and crumbly, wrap the kesong puti in a softened banana leaf and store in an airtight container. Chill and enjoy!
Consume within 7 days.
The original recipe is from yummy.ph. I halved the recipe and used a bit more salt.
A final note about salt – adjust it as you like. We found the original recipe to be lacking and added a bit more. When I make the recipe again, I may add a little bit more since hubby commented that it could use a tad more…