FILIPINO WHITE

CHEESE (KESONG PUTI)

PROCESSING

BY: JOHN ERIC T. CABAÑA

What is Filipino
White Cheese
( Kesong Puti)?
 What Is Kesong Puti?
Traditionally Kesong Puti is made with Carabao Milk. 
The Carabao is a native water buffalo in the Philippines
and helps families tend their land.  They act like a
tractor to help tend the fields and also provide
nourishment.  Did you know that Carabao milk is more
nutritious than cow’s milk?  It has more fat and protein,
yet lower in cholesterol.  Oh and it also has less lactose
than cow’s milk.  Unfortunately it’s not available here,
so in this recipe I used whole milk instead.
What Ingredients Do
You Need To Make
Filipino White
Cheese (Kesong
Puti)?
• The beauty of this recipe is
that you don’t need much
just 4 ingredients and some
waiting overnight to set the
cheese.
 WHOLE MILK
 You need to use whole milk in this
recipe to get really creamy curds.  As you
can see in this photo I happen to be using
Kefir.  I ordered whole milk, but this is
what I got. It’s made with 100% whole
milk, so I decided to try it and I did and
it works!  So just as long as the
ingredients list is 100% whole milk, it’s
okay to use.
 SALT
Salt is used as a seasoning
to just tweak the taste buds
a little bit.
CANE VINEGAR

The main way the milk is turned

into curds.  The addition of the
vinegar curdles the milk and
separates the curds from the
whey.  Datu Puti is one of the
best cane vinegars to use.
 Calamansi and Banana Leaves

• Calamansi – This also helps in curdling, and also

adds a little flavor.  If you don’t have access to
calamansi, it can be replaced with lemon juice. 
You just don’t have that calamansi flavor.

• Banana Leaves – The banana leaves does multiple

things in this recipe.  It is used as a mold and
container, as well as infusing some flavor.  The
banana leaves also has natural wax that will keep this
cheese fresh for up to a week.  This is a must and you
just can’t skip.
HOW TO MAKE KESONG
PUTI?
1 2

4 3
 THE CURDLING

• The first part of the process is heating up the milk.  The key is to bring it up to a simmer over low heat.
To do that pour the milk and salt in a large sauce pan and put the heat to low.  Don’t walk away far from
the stove.  The milk is ready when you start seeing tiny bubbles around the edges of the pan.  Don’t get
the milk to boil or you will have super rubbery curds.
• Once the milk has heated up, turn off the heat and add in the vinegar and calamansi juice.  Leave the
milk to cool and you will see the curds start separating from the whey (milk juice)
• When the milk has cooled and you see large cunks of curds start to drain it.  Put a strainer over a bowl
and line it with a clean cotton cloth.  Leave for an hour to drip through, then fold over the cloth and start
pressing out more of the whey.  If you want it creamy, just use your hands to press through.  If you want
it for firm, place something heavy like a book on top of the cloth.
https://www.youtube.com/watch?v=wrjwr8NsO-0
THANK YOU