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Kesong Puti or White Filipino Cheese is very famous in the Philippines for its unique and yummy taste.  It is usually served during Christmas and New Year ’s Eve. This cheese originated from and is produced in the Philippine provinces of Laguna, Cebu, Bulacan, Bacolod and Samar.

Kesong Puti or White Filipino Cheese is a soft white cheese similar to cottage cheese, made from carabao milk, salt and white vinegar or rennet. Kesong Puti is a fresh, unripened soft cheese prepared by concentrating the protein, fat, some vitamins and minerals of milk. It contains 5 times more protein and milk fat than fresh milk.

Carabao (Bubalus Bubalis)  is considered the national animal of the Philippines.  It is a swamp type domesticated water buffalo that was probably introduced to the Philippines by Malay immigrants in 300 to 200 BCE.  It is similar to the river type water buffalo (Mediteranea Italiana) found in Italy, the milk of this water buffalo is used to make Bufala Mozzarella cheese, which is similar to the Filipino Kesong Puti.

Christmas is coming very soon so I decided to give you my  version of Kesong Puti (Filipino White Cheese) Recipe. Check out our Christmas food recipes here!!! Hamonada or Hamon (Homemade Ham) Filipino Style Recipe.

 

Ingredients:

1 l (4 cups) carabao’s milk

1/4 cup white vinegar

1 tsp. salt

 

Directions:

Heat milk and salt for about 15 minutes in a double boiler.

Turn off heat then add the vinegar.

The curds will form at this point. “Note the whey – yellow liquid forming at the top”.

Leave the mixture to cool and set for at least an hour or so.

When cool, pour the mixture over a fine-screen strainer to drain out the whey.

The resulting curd is already a kesong puti and is ready for use if a creamy, spreadable cheese is the desired outcome.

Press down with a spatula or spoon until more of the whey drips out to make a firmer cheese. Or place a saucer on top of the cheese and weigh down using a heavy object, like a water-filled bottle, to press more of the whey out.

Place it in the center of a sheet of plastic wrap to form cheese into the desired shape.

To create a pouch, bundle the corners of the sheet together and place this in a cup or rectangular plastic container, and press down.

Refrigerate until the cheese sets, at least 30 minutes.

When ready, remove cheese from cup or container, unwrap.

Serve,

Share and Enjoy!

Kesong Puti (Filipino White Cheese) Recipe!!!
Print Recipe
Kesong Puti (Filipino White Cheese) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat milk and salt for about 15 minutes in a double boiler.
  2. Turn off heat then add the vinegar.
  3. The curds will form at this point. “Note the whey – yellow liquid forming at the top”.
  4. Leave the mixture to cool and set for at least an hour or so.
  5. When cool, pour the mixture over a fine-screen strainer to drain out the whey.
  6. The resulting curd is already a kesong puti and is ready for use if a creamy, spreadable cheese is the desired outcome.
  7. Press down with a spatula or spoon until more of the whey drips out to make a firmer cheese. Or place a saucer on top of the cheese and weigh down using a heavy object, like a water-filled bottle, to press more of the whey out.
  8. Place it in the center of a sheet of plastic wrap to form cheese into the desired shape.
  9. To create a pouch, bundle the corners of the sheet together and place this in a cup or rectangular plastic container, and press down.
  10. Refrigerate until the cheese sets, at least 30 minutes.
  11. When ready, remove cheese from cup or container, unwrap.
  12. Serve,
  13. Share and Enjoy!
Recipe Notes

If carabao’s milk is not available, commercial milk in packs labeled “pure” or ” full fresh cow’s milk” will do. If you prefer low-fat milk, double the amount of white vinegar used.

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