🧀 Kesong Puti

Side Dish · Main ingredient: Milk · ⏱ 135 min · Serves 5 · ~₱150 · Best for: Breakfast, Snack

Ingredients

• 2 l 2 liters fresh whole carabao's milk (or full-cream cow's milk)
• 0.3333 cup 1/3 cup white vinegar or calamansi juice
• 3 pinch 1 tsp salt, or to taste

Instructions

1. Pour the milk into a heavy-bottomed pot and heat over medium heat, stirring occasionally, until it reaches about 180°F (82°C) — just below boiling, with small bubbles forming around the edges.
2. Remove the pot from heat and slowly stir in the vinegar or calamansi juice, a little at a time, gently stirring until the milk visibly separates into curds and pale yellow whey.
3. Let the mixture sit undisturbed for 10-15 minutes to allow the curds to fully form and settle.
4. Line a colander or sieve with clean cheesecloth and set it over a large bowl; gently pour the curdled milk through to separate the curds from the whey.
5. Sprinkle the salt over the curds and gently fold it in.
6. Gather the corners of the cheesecloth and gently press or twist to expel excess whey, being careful not to overwork the curds.
7. Transfer the curds into a small mold (or shape by hand into a round or block) while still wrapped in cheesecloth, and press lightly with a weight on top for 1-2 hours to firm up.
8. Unwrap, then refrigerate the cheese for at least 1 hour before slicing and serving; keeps refrigerated for about a week.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.