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Steps to make Kesong Puti (Filipino White-colored Cheese) using Vinegar Kesong puti is really a soft, white-colored cheese much like cottage type cheese that is made of unskimmed carabao’s milk, salt and Rennet or white-colored vinegar. It features a soft, close texture and slight salty taste. Here’s the recipe regarding how to make kesong puti or even the Filip ino white-colored cheese using vinegar. Ingredients: 1 liter (4 cups) carabao’s milk 1 teaspoon salt 1/4 cup white-colored vinegar Procedure: 1. Inside a double boiler, heat milk and salt for around fifteen minutes. 2. Switch off heat adding the vinegar. The curds will form at this time. Note the whey protein (yellow liquid) developing at the very top. Leave the mix to awesome and hang not less than an hour or so. 3. When awesome to touch, pour the mix on the fine-screen strainer to empty the whey protein. The resulting curd has already been a kesong puti and it is ready to be used if your creamy, spreadable cheese may be the preferred outcome. 4. To create a firmer cheese, press lower having a spoon or spatula until a lot of whey protein drips out. Or convey a saucer on the top from the cheese and weigh lower utilizing a heavy object, just like a water-filled bottle, to press a lot of whey protein out. 5. To create cheese in to the preferred shape, put it in the heart of a sheet of plastic wrap. Bundle the corners from the sheet together to produce a pouch. Place this inside a cup or rectangular plastic container, and press lower. Refrigerate before the cheese sets, a minimum of half an hour. When ready, remove cheese from cup or container, unwrap and serve on plate. Note: If carabao’s milk isn't available, commercial milk in tetra packs labeled “pure” or ” full fresh cow’s milk” is going to do equally well. If you like low-fat milk, double of white-colored vinegar used. Source: Claude Tayag – Food magazine
