Kesong Puti (Filipino White Cheese) Recipe!!!
  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.