Kesong puti (white cheese) is unaged cheese made from carabao’s milk. It has a soft texture, a slightly salty taste, and is perfect with pandesal. Try this easy recipe at home!
Kesong Puti (White Cheese) Recipe
Love the Pinoy kesong puti? You can make some at home.
Ingredients
Kesong Puti (White Cheese) Ingredients
- 4 cups carabaos milk
- 3/4 teaspoon Salt
- 1/4 Cup cane vinegar
- 2 teaspoons lemon juice
- banana leaf cut into 12x6-inch pieces and passed over an open flame
Instructions
- Place milk and salt in a double boiler over medium-low heat. Cook for 15 minutes, stirring continuously with a sterilized spoon to prevent the mixture from boiling.
- Remove from heat then add vinegar and lemon juice. Allow curds to form, mixing lightly. Allow to cool and set for 1 hour.
- Line a strainer with a piece of cheesecloth, and set strainer over a mixing bowl. Once mixture has cooled, pour into the lined strainer to drain the liquid (whey) from the mixture; discard liquid. The curd is ready to use if you prefer creamy kesong puti. For firmer cheese, place a clean, heavy object (like a small plate) on top of the curds to drain more whey from the mixture.
- Place curds on a banana leaf and fold to wrap. Tie with kitchen twine or a long strip of banana leaf. Place in a zip-top bag or covered container, and store in the refrigerator for up to 1 week.
Tried this recipe?Let us know how it was!
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