If you want to learn how to make kesong puti, great job! You did the first step (Google “how to make kesong puti”) and now that you’re here, it’s time for Step 2: learn a little more about kesong puti.
As defined by the UP Office of Vice Chancellor for Research and Extension (OVCRE):
“White Cheese or ‘Kesong Puti’ is “a local variety of soft cheese made by coagulating pasteurized salted carabaos’, cow’s, or goat’s milk with rennet, cutting the curd and draining the whey. Bacterial starter cultures are added to give flavor to the products. It contains approximately 20% fat, 11% protein, 2% salt, and 60% moisture.”
Essentially, to make kesong puti you’d need the following:
You may have encountered different recipes on how to make kesong puti. It could be from a local recipe book, a food magazine, or maybe your mom has her own version too.
Here are the ingredients:
4 cups carabao’s milk
3/4 teaspoon salt
1/4 cup cane vinegar
2 teaspoons lemon juice
If you notice, there are no rennet nor bacterial starter cultures here. Instead, you see cane vinegar and lemon juice.
Cheesemaking begins with the acidification process. Technically, it’s the lowering of the milk’s pH to make it more acidic. (Yes, I know, we’re about to enter the realm of chemistry. Hang on!)
This happens when the milk in sugar (lactose) is converted to lactic acid. Adding bacterial cultures into the milk starts the acidification process. Here’s how: bacteria feed on the lactose and produce lactic acid as a waste product. As lactic acid increases, milk becomes more acidic.
Now, let’s go back to ingredients used in the Yummy. ph recipe.
A vinegar’s key ingredient is acetic acid. The main organic acids in lemon juice are citric acid and malic acid. Adding cane vinegar and lemon juice will then lower the pH of milk, and make it more acidic.
If you want to make kesong puti the UPLB-DTRI way, i.e. using BIOTECH rennet, here are the ingredients:
2 tablespoon salt
10 ml BIOTECH rennet
You may wonder: what the heck is rennet?
Rennet is a bunch of enzymes that curdles the casein (protein) in milk. Adding rennet to milk coagulates it. Coagulation is the process of converting milk into curds (solid part) and whey (liquid part).
The story of rennet is enough to make a novel out of it so let’s talk about it on a separate page. Click here if you’re geeking out and you want to dive deeper into rennet.
Otherwise, let’s proceed.
BIOTECH rennet is a microbial-type of rennet developed by the National Institute of Molecular Biology and Biotechnology (BIOTECH for short) of UP Los Banos, in collaboration with DOST and other government agencies.
If you want to make kesong puti using BIOTECH rennet, you can buy it from BIOTECH-UPLB.
Dr. Susan M. Mercado/ Dr. Reynaldo V. Ebora
Tel no.: (049) 536-0547
Tele Fax no.: (049) 536-2721
Q: If there’s no rennet in a kesong puti recipe, how will it coagulate?
A. Coagulation happens not only by adding rennet to milk but also by adding acid. Acid alone is capable of coagulating the casein in milk. Even without rennet, you can coagulate milk and make cheese.
As milk becomes more acidic, the structural nature of casein proteins changes. The caseins form a curd that traps fat and water. We know that curd is actually cheese.
So now you know 2 ways to coagulate milk: acid coagulation (via acid) and enzyme coagulation (via rennet).
Step 3: Gather your ingredients and start making cheese! 🙂