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.
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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.