This Kesong Puti or Filipino White Cheese recipe requires only 3 ingredients to make and a few simple steps to follow! It is a soft and delicate unaged cheese with a mellow salty and tangy flavor that will melt in your mouth!
- 1 liter Carabao Milk see NOTE 1
- 1 ½ - 2 tablespoon salt
- 3-4 tablespoon cane vinegar see NOTE 2
Form cylinders from banana leaves about 2-inch high and 2-inch in diameter tied around with a twine. Place them on a tray and set aside.
Place the milk in a pot and bring to a simmer over medium heat. Simmer for 30 minutes stirring regularly to avoid burning.
Run the hot milk through a cheesecloth over a large bowl. Let the milk cool down a bit.
Add cane vinegar and stir. Let it sit for 15-20 minutes to allow the curds to form.
Add the salt and mix with a whisk to cut lumps into smaller/finer curds.
Fill the banana leaves full with the curds. Refrigerate for 30 minutes to form and set.
NOTE 1. Use pure whole milk for better yield. If you do not have access to carabao milk, you may also use cow milk.
NOTE 2. The more vinegar, the firmer the curds will be.
Calories: 62kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 566mg | Potassium: 132mg | Sugar: 5g | Vitamin A: 162IU | Calcium: 113mg | Iron: 1mg