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Home » Filipino Recipes » Kesong Puti Recipe





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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.





Kesong Puti Ingredients

  • 2 tbsp. salt[singlepic id=377 w=240 h=180 float=right]
  • 1 liter fresh carabao’s milk or 2% cow’s milk
  • 4 tsp. commercially purchased rennent
  • Banana leaves or wax paper

Materials Needed:

  • kettle (casserole)
  • perforated plastic tray
  • cheesecloth (“katsa”)
  • basin
  • ladle
  • knife
  • cheese wrappers (wax paper or banana leaves)
  • kitchen thermometer (optional)
  • 8 pieces cheese moulds (ex: open-end milk can)

Kesong Puti Cooking Instructions:

  • Wash every utensil and container you’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 cloth–it will then drain whey into the bowl.
  • Drain whey for 6 hours. Cheese will shrink to ¾ or ½ 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 “packages.”
  • Refrigerate and serve within 3 days.

Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.

Ed Joven – who has written posts on Filipino Recipes Portal.


Kesong Puti Recipe, 5.0 out of 5 based on 1 rating






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One Response

  1. guiller

    March 1st, 2011 at 12:28 am

    1

    that is pure filipino and one of the best delicacies in tne country.. happy cookin”’


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