How Kesong Puti is Made - A Simple Guide

Carabao's milk is known for its unique properties that make it perfect for cheese making.The milk must first be carefully filtered to remove any impurities.The filtered milk is then heated to exactly 85 degrees Celsius, or 185 degrees Fahrenheit.During heating, the milk must be constantly stirred to prevent scorching and ensure even heat distribution.This careful heating process eliminates harmful bacteria while preserving the milk's essential properties.With the milk properly prepared, we're ready for the next step in making Kesong Puti.With the milk at the optimal temperature of 85 degrees Celsius, we're ready to begin the curdling process.First, we add rennet, a natural enzyme that will trigger the coagulation of milk proteins.Over the next thirty minutes, we'll observe a fascinating transformation as the proteins begin to coagulate.The proteins in the milk are now clustering together, forming a network of curds.As the curds form, you'll notice the whey becoming clearer and taking on a yellowish tint. This separation is crucial for achieving the perfect texture of Kesong Puti.After thirty minutes, we can confirm the curdling is complete by checking these key indicators.The curds are carefully transferred to a cheesecloth-lined mold.The cheesecloth helps drain the excess whey while keeping the curds together.Gentle pressure is applied to help form the cheese and remove any remaining whey. This pressure needs to be consistent but not too strong to maintain the desired texture.The cheese begins to take shape as it's molded into its characteristic rectangular or circular form. This process requires patience as the cheese continues to drain and firm up.Over the next several hours, the cheese continues to drain and develop its signature soft but firm texture. This waiting period is crucial for achieving the perfect consistency of Kesong Puti.The result is a fresh, white cheese with a delicate texture that's ready to be enjoyed. The careful draining process gives Kesong Puti its distinctive characteristics that make it uniquely Filipino.