Kesong puti or White Cheese is a soft, unaged, white cheese made from unskimmed carabao's milk, salt, lemon juice and vinegar. Kesong puti has a soft close texture and slight 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 Bulacan, Cebu, Laguna and Samar. Kesong puti is very popular breakfast eaten with the freshly baked local bread called pan de sal.
Pinoy Kesong Puti
Ingredients- 2 Liters Homo milk
- 1/4 Cup Salt
- 1/3 Cup Lemon juice
- 2 Tablespoon vinegar
- In a boiler, heat milk and salt for about 5 minutes
- Add the lemon juice, cook for 1 minutes while stirring
- Add the vinegar, keep stirring and cook for another 20 minutes
- Turn off heat and continue stirring until curds form
- The whey (yellow liquid) start forming at the top
- Leave the mixture to cool and set for at least an hour
- When the curds have settled below the whey
- Pour the mixture over a fine-screen strainer to drain out the whey
- Place it in the center of a sheet of banana leaves
- Flatten with banana leaves and wrapped
- Refrigerate until the cheese sets, at least 30 minutes
- Pure or full fresh cow’s milk in tetra packs are another substitute for carabao's milk
- If you prefer low-fat milk, double the amount of white vinegar used.
- To make a firmer cheese, press down with a spoon or spatula until more of the whey drips out
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