Frederic Melton
Kesong puti is a Filipino soft, unaged, white cheese. It is traditionally made with raw milk from the domesticated Philippine swamp buffalo or carabao. However, it can also be made with goat or cow milk. The cheese is made by heating unskimmed milk and then adding a coagulating agent, such as vinegar or citrus juice, for the milk to turn into curds. The curds are then strained and can be further pressed and molded to remove more whey if desired. The resulting cheese is slightly salty with a soft texture and can be stored in the fridge for about a week.
| Characteristics | Values |
|---|---|
| Country of origin | Philippines |
| Main ingredient | Carabao milk |
| Other ingredients | Goat or cow milk, vinegar, citrus juices, rennet, salt |
| Texture | Soft, gelatinous, or pressed and <co: 0,2,3,4,7>firm |
| Flavor | Mild, salty, tart, tangy |
| Aroma | Mildly sour |
| Shelf life | Around 1 week |
| Common pairings | Bread, rice cakes, pandesal, puto, bibingka |
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What You'll Learn
Kesong puti is a Filipino soft, unaged, white cheese
The traditional way of making kesong puti is relatively simple, which is probably why it has remained a cottage industry in the Philippines. The basic steps are as follows: First, carabao milk is heated with salt and curdled with vinegar. The ideal temperature is around 72 to 75 °C (162 to 167 °F), without reaching 95 °C (203 °F) as higher temperatures will denature the proteins and slow or prevent curdling. This also pasteurizes the milk, destroying pathogens and extending the shelf life of the cheese. Around a fourth of a cup of vinegar or citrus juices (or both) are then added to induce coagulation. It is left to curdle for around 30 minutes to an hour.
After coagulation, more salt is typically added. The curds are mixed, drained, and scooped into cheese molds, usually banana leaves made pliable by heating or soaking in water. The process takes approximately three hours, and the resulting cheese is slightly salty with a soft texture. In some recipes, the curds are pressed and the cheese is brined, resulting in a firmer, saltier cheese. The texture of kesong puti varies depending on how much vinegar is used and how much whey is removed.
Kesong puti is usually sold wrapped in banana leaves, which add flavor and keep the cheese fresh. It has a mildly salty and tart flavor and ideally has little to no odor. It can be eaten fresh or grilled on a pan and is commonly paired with bread or rice cakes, such as pandesal, puto, or bibingka. It is also used in various dishes in Filipino cuisine, such as paella negra and ginataang pakô. Kesong puti has a short shelf life of around a week, depending on the amount of salt and the consistency of the cheese. Softer cheeses spoil faster than firmer ones.
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It is made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or rennet
Kesong puti is a Filipino soft, unaged, white cheese. It is traditionally made with unskimmed carabao milk, which is milk from the domesticated Philippine swamp buffalo. Carabao milk is thick and has more than double the fat content of cow's milk, resulting in a luscious and creamy kesong puti that's also high in calcium and protein but low in cholesterol.
To make kesong puti, the carabao milk is heated with salt and curdled with vinegar, citrus juices, or sometimes rennet. The basic steps are simple and straightforward. First, the milk and salt are heated in a large saucepan over low heat. It is important not to let the milk boil, as this will result in super rubbery curds. The milk is heated until tiny bubbles start to form around the edges of the pan, which should take about 10 to 15 minutes. Once the milk has heated up, the heat is turned off and vinegar and citrus juice are added. The milk is then left to cool and curdle for around 30 minutes to an hour.
When vinegar or citrus juice is used, the milk is left to cool to room temperature (around 32-37°C) before adding the coagulant. The texture of the resulting kesong puti will depend on the amount of vinegar used; the more vinegar is added, the faster the curds will form and the firmer they will be. If a more compact and firmer cheese is desired, more whey (the liquid left after the curds have formed) can be removed.
An alternative method uses rennet dissolved in a small amount of water. The rennet can be vegetable-based or from ruminant stomachs. This method requires the milk to be cooled to a lower temperature of 40 to 45°C (104 to 113°F) after it is taken off the heat, as rennet is deactivated at higher temperatures. The milk is then left to coagulate for 30 minutes to an hour. The curds are then strained, cut into small cubes, and left to stand for another 15 minutes to allow more moisture to seep out.
The curds are then strained with a cheesecloth, resulting in a soft, gelatinous-like version of kesong puti. For a firmer cheese, it can be further pressed and moulded to squeeze out more whey. In commercial versions, salt is usually added after the curdling through manual mixing or by soaking the cheese in weak brine solutions.
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It can also be made with goat or cow milk
Kesong puti is a Filipino soft, unaged, white cheese. It is traditionally made with raw milk from the domesticated Philippine swamp buffalo or carabao. Carabao milk is thick and has more than double the fat content of cow's milk, resulting in a creamy texture and a higher yield of curds. It is also packed with protein, calcium, iron, and phosphorus, and has lower cholesterol content than cow's milk.
However, carabao milk is not always available, so kesong puti can also be made with goat or cow milk. Goat milk kesong puti has a distinct flavour and a silkier, softer tofu-like consistency. Cow milk kesong puti is blander and has a harder or firmer consistency.
The process of making kesong puti with goat or cow milk is the same as when using carabao milk. The milk is heated with salt and curdled with vinegar and citrus juices such as kalamansi, calamondin, or lemon juice. The milk is heated to around 72-75°C (162-167°F) for about 10-15 minutes, being careful not to reach 95°C (203°F) as this will denature the proteins and slow or prevent curdling. The mixture is then left to curdle for around 30 minutes to an hour. The curds are strained with a cheesecloth, and further pressed and moulded to remove more whey if desired.
The salt is usually added after the curdling, either through manual mixing or by soaking the cheese in a weak brine solution. An alternative method uses rennet dissolved in a small amount of water, which can be vegetable-based or from ruminant stomachs. This method requires the milk to be cooled to 40-45°C (104-113°F) after heating, as higher temperatures will deactivate the rennet. The mixture is left to coagulate for 30 minutes to an hour, and the curds are then strained and cut into small cubes, left to stand for another 15 minutes to allow more moisture to seep out.
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It has a mildly salty and tart flavour
Kesong puti is a Filipino soft, unaged, white cheese with a mildly salty and tart flavour. It is traditionally made with unskimmed carabao milk and salt, curdled with vinegar, citrus juices, or sometimes rennet. The milk is heated (but not boiled) with salt and then vinegar or citrus juice is added to induce coagulation. The curds are then strained with a cheesecloth, leaving a soft, gelatinous-like cheese.
The mild saltiness of kesong puti comes from the addition of salt during the cheese-making process. The amount of salt added can vary, resulting in different levels of saltiness in the final product. The tartness, on the other hand, is due to the use of vinegar or citrus juices as a coagulating agent. The type of vinegar or citrus juice used can also affect the tartness of the cheese. For example, coconut or cane vinegar, and kalamansi or calamansi juice are commonly used and contribute to the tangy flavour of the cheese.
The mildly salty and tart flavour of kesong puti makes it a versatile cheese that can be eaten in a variety of ways. It can be eaten as is, paired with bread (usually pandesal), or used in various dishes in Filipino cuisine. It is a popular breakfast spread, often paired with hot pandesal and coffee. It can also be tossed into salads or sprinkled on top of pasta. The soft and delicate texture of the cheese, along with its mellow flavour, makes it a perfect topping or ingredient that melts in your mouth.
The production of kesong puti is centred in the towns of Santa Cruz, Pagsanjan, and Lumban, with the milk sourced from neighbouring towns, particularly Lumban and Jalajala. The town of Santa Cruz celebrates an annual Kesong Puti Festival to honour local farmers and introduce this much-loved cheese to a wider market. The festival also pays homage to the town's contribution to the Philippines' culinary heritage.
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It is usually sold wrapped in banana leaves
Kesong puti is a Filipino soft, unaged, white cheese. It is usually sold wrapped in banana leaves, which serve multiple purposes. Firstly, banana leaves are used as a mould for the cheese, helping to set it. They also act as a container, as well as infusing some flavour. The natural wax of the banana leaf will also help to keep the cheese fresh for up to a week.
To make the banana leaves pliable, they are heated over an open fire or soaked in boiling water. They are then formed into cylinders, roughly 2 inches in height and diameter, and tied with twine. The soft curds of the cheese are then wrapped in the banana leaves, adding flavour and setting the cheese. The banana leaves are then sealed with twine to form a parcel.
Opening a kesong puti parcel is described as a remarkable sensory experience. The cheese is usually paired with bread, most commonly pandesal, but can also be used in various dishes in Filipino cuisine, such as paella negra and ginataang pakô. It can also be eaten fresh or grilled on a pan.
The production of kesong puti is centred in the towns of Santa Cruz, Pagsanjan, and Lumban, with the milk used coming from neighbouring towns, mostly Lumban and Jalajala.
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Frequently asked questions
Kesong puti is a Filipino soft, unaged, white cheese. It is traditionally made with carabao milk, but it can also be made with goat or cow milk.
Kesong puti is made by heating milk and then adding a coagulating agent such as vinegar or citrus juice to curdle the milk and separate the curds from the whey. The curds are then mixed, drained, and scooped into cheese molds, typically made from banana leaves.
Kesong puti has a mildly salty and tangy flavor and a soft and delicate texture. It can be eaten on its own, paired with bread, or used in various dishes such as pasta or salad.
