Homemade Kesong Puti (Filipino White Cheese)

Kesong puti is a soft, white, mildly salty cheese made from unskimmed carabao’s milk, salt, and a coagulant like rennet or white vinegar. It has a creamy texture similar to cottage cheese but with a richer taste. Traditionally, this cheese is wrapped in banana leaves and is best enjoyed with hot pan de sal or rice.

When stored properly:

• Fresh kesong puti lasts about a week.
• Refrigerated kesong puti can stay fresh for up to 4 weeks.
• Frozen kesong puti can last around 3 months.

Ingredients:

1 liter (4 cups) carabao’s milk (or pure/full fresh cow’s milk as an alternative)
1 teaspoon salt
¼ cup white vinegar (use more if using low-fat milk)

Instructions:

1️⃣ Heat the Milk

• In a double boiler, heat the milk and salt for about 15 minutes. Stir occasionally to prevent scorching.

2️⃣ Add the Coagulant

• Turn off the heat and gradually add the vinegar while gently stirring.
• You’ll notice curds forming and whey (a yellowish liquid) separating at the top.
• Let the mixture sit and cool for at least 1 hour to allow full coagulation.

3️⃣ Drain the Whey

• Once cooled, pour the mixture into a fine-mesh strainer or cheesecloth to drain the whey.
• At this stage, the curds are soft and creamy—perfect for spreadable cheese.

4️⃣ Press for a Firmer Texture

• For a firmer cheese, press down the curds using a spoon or spatula to squeeze out more whey.
• Alternatively, place a small plate on top of the cheese and weigh it down with a water-filled bottle to remove excess moisture.

5️⃣ Shape and Set the Cheese

• To form the cheese, place it in the center of a plastic wrap or cheese mold.
• Gather the edges of the plastic wrap to create a pouch, then place it inside a cup or rectangular container.
• Press down gently and refrigerate for at least 30 minutes to help it set.

6️⃣ Serve and Enjoy!

• Once firm, unwrap the cheese and serve on a plate. Enjoy with hot pan de sal, crackers, or rice!

Tip: For a more traditional touch, wrap the cheese in banana leaves before serving!

Note: If carabao’s milk is unavailable, use pure or full fresh cow’s milk. For low-fat milk, double the vinegar amount for better coagulation.

Enjoy your homemade kesong puti!