Kesong Puti

Ingredients for Kesong Puti

• 1 liter carabao milk
• 1 1/2–2 tbsp salt
• 3–4 tbsp cane vinegar
• Banana leaves, for molds
• Twine, for tying
• Cheesecloth

How to cook Kesong Puti

1. 1.Form banana leaves into 2-inch-high, 2-inch-wide cylinders and tie with twine. Set the molds on a tray.
2. 2.Bring carabao milk to a gentle simmer over medium heat. Simmer 30 minutes, stirring regularly to prevent scorching.
3. 3.Strain hot milk through cheesecloth into a large bowl and let it cool slightly.
4. 4.Stir in cane vinegar and rest 15–20 minutes until curds form. Whisk in salt to break curds into finer pieces.
5. 5.Pack curds into banana-leaf molds and refrigerate 30 minutes until set.