Kesong puti or Filipino White cheese is a soft, white cheese, made from unskimmed carabao’s milk, salt and rennet. It has a soft, close texture and slightly salty taste. Some commercial versions are slightly sour due to the use of vinegar in place of rennet. This cheese originated from and is produced in the provinces of Laguna, Bulacan, Samar, and Cebu. In the Philippines, it is popular breakfast fare eaten with the freshly baked local bread called pan de sal.
- 2 tbsp. salt[singlepic id=377 w=240 h=180 float=right]
- 1 liter fresh carabao’s milk or 2% cowâ€™s milk
- 4 tsp. commercially purchased rennent
- Banana leaves or wax paper
- kettle (casserole)
- perforated plastic tray
- cheesecloth (â€œkatsaâ€)
- cheese wrappers (wax paper or banana leaves)
- kitchen thermometer (optional)
- 8 pieces cheese moulds (ex: open-end milk can)
Kesong Puti Cooking Instructions:
Kesong Puti Recipe,
- Wash every utensil and container youâ€™ll be using in very hot water; they must be as clean as possible.
- Dissolve salt into milk.
- Use a cheese cloth to strain the salted cheese milk.
- Pasteurize milk. Put milk in a double boiler at 160 degrees F for 5 minutes.
- Use a thermometer to determine the temperature or watch for a film to form over the milk. When the film has fully formed, stir milk and cover.
- Lower the burner. Wait 2 to 5 minutes. Remove milk from stove and let stand for 10 minutes.
- Place pot on top of a larger container filled with ice to further cooling. Cool milk to 110 degrees F. Remove from ice.
- Add 4 teaspoons of commercial rennet extract as coagulant to the milk, which should be 100 degrees F.
- Stir slowly for 2 minutes. Cover. Coagulation will happen between 15 to 25 minutes.
- Skim about 1 cm of coagulum off the cheese.
- Place cheese cloth over a large bowl and the cheese mixture on top of the cheese clothâ€“it will then drain whey into the bowl.
- Drain whey for 6 hours. Cheese will shrink to Â¾ or Â½ of the original size.
- Wash hands thoroughly with soap and water.
- Slice cheese 1 cm (no larger) and put pieces on banana leaves (or wax paper) and fold into little â€œpackages.â€
- Refrigerate and serve within 3 days.
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