Kesong Puti

Name: Kesong Puti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 8 cups whole milk; 1/4 cup distilled white vinegar; 1 tsp fine sea salt

A fresh soft cheese made from milk curdled with vinegar and seasoned with sea salt. It has a mild, savory flavor and smooth texture, traditional for serving warm with pan de sal.

30 minMediumServes 4180 cal/serving

FilipinoBreakfastStovetopVegetarianLow CarbKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

8 cups whole milk
1/4 cup distilled white vinegar
1 tsp fine sea salt

Instructions

1

Heat 8 cups whole milk in a medium saucepan over medium-low heat until it reaches 185 degrees Fahrenheit.
2

Remove the pan from heat and stir in 1/4 cup distilled white vinegar gently for 30 seconds.
3

Let the mixture sit undisturbed for 10 minutes until curds separate from whey.
4

Line a strainer with cheesecloth, pour curds through, and gently mix in 1 tsp fine sea salt.
5

Press gently to drain excess liquid and shape into a block before serving.

Questions

Can I make Kesong Puti dairy-free?

Yes. The dairy in this entry is 8 cups whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

How long does Kesong Puti keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kesong Puti?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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