Kesong Puti is made from the freshest Carabao milk and is originally from Laguna. A coagulating agent, either vinegar or rennet (part of the cow's stomach), is added to the milk to harden it. A small amount of salt is added to the mixture to give taste.
This cheese is not pasteurized. The trick is to sift the mixture in cheesecloth for about six times.
The cheese is then molded to medium-sized cubes, wrapped in banana leaves and stored in the freezer. Kesong puti has a shelf life of one week. It actually tastes like cream cheese with a tinge of saltiness. However, the best way to eat Kesong Puti is to enjoy it with hot pandesal and a mug of steaming coffee.
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