Кесонг (Kesong)

Love the Pinoy kesong puti? You can make some at home.

IMAGE Miguel Nacianceno

Kesong puti (white cheese) is unaged cheese made from carabao’s milk. It has a soft texture, a slightly salty taste, and is perfect with pandesal. Try this easy recipe at home!

Etymology

Kesong puti is from Spanish queso («cheese») with the Tagalog enclitic suffix -ng, and Tagalog puti («white»). In other parts of the Philippines, Caviteño kesilyo or kasilyo and Cebuano queseo or kiseyo, are all nativized spellings of Spanish quesillo («little cheese»).

Kesong Puti (White Cheese) Ingredients

4 cups carabao’s milk

3/4 teaspoon salt

1/4 cup cane vinegar

2 teaspoons lemon juice

banana leaf, cut into 12×6-inch pieces and passed over an open flame

How to Make Kesong Puti (White Cheese)

Place milk and salt in a double boiler over medium-low heat. Cook for 15 minutes, stirring continuously with a sterilized spoon to prevent the mixture from boiling.

Remove from heat then add vinegar and lemon juice. Allow curds to form, mixing lightly. Allow to cool and set for

1 hour.

Line a strainer with a piece of cheesecloth, and set strainer over a mixing bowl. Once mixture has cooled, pour into the lined strainer to drain the liquid (whey) from the mixture; discard liquid. The curd is ready to use if you prefer creamy kesong puti. For firmer cheese, place a clean, heavy object (like a small plate) on top of the curds to drain more whey from the mixture.

Place curds on a banana leaf and fold to wrap. Tie with kitchen twine or a long strip of banana leaf. Place in a zip-top bag or covered container, and store in the refrigerator for up to 1 week.

Fotogalerie

• 

  Brána Namdaemun

• 

  Mausoleum krále Kongmin

• 

  Songgyungwan

• 

  Mausoleum krále Wang Kon

• 

  Akademie Sungyang Sowon

Culinary uses

Kesong puti is usually sold wrapped in banana leaves. It has a mildly salty and tart flavor and ideally has little or no odor. It can be eaten as is, either fresh or grilled on a pan. It is also commonly eaten with bread or kakanin rice cakes, including pandesal, puto, and bibingka, It can also be used in various dishes in Filipino cuisine; including dishes like paella negra and ginataang pakô.

Kesong puti has a shelf life of only around a week. It depends on the amount of salt used as well as the consistency of the cheese. Softer cheese spoil faster than firmer versions. It can be extended to about two weeks to a month if packaged correctly and refrigerated. However, it should never be frozen as it will form ice crystals that damage the smooth texture.

Literatura

• Paul French: North Korea: The Paranoid Peninsula, a Modern History: The Paranoid Peninsula — A Modern History., Zed Books Ltd., 2005
• Arno Maierbrugger: Nordkorea-Handbuch. Unterwegs in einem geheimnisvollen Land. Trescher, Berlin 2004
• Christian Kracht, Eva Munz und Lukas Nikol: Die totale Erinnerung. Kim Jong Ils Nordkorea. Rogner & Bernhard, 2006
• Pang Hwan Ju, Hwang Bong Hyok: A Sightseeing Guide to Korea. Foreign Languages Publishing House, Pjöngjang 1991
• Kim Sung Un: Panorama of Korea. Foreign Languages Publishing House, Pjöngjang 1999
• Robert Willoughby: North Korea. The Bradt Travel Guide. éditions Bradt, Londres 2003

Variants

There are four main regions producing variants of kesong puti that probably originated independently: Laguna, Cebu, Cavite, and Bulacan. The following are the most prevalent production techniques for commercial kesong puti among the regions:

Laguna

Laguna kesong puti or quesong puti is originally from Santa Cruz, Laguna. Its production is centered in the towns of Santa Cruz, Pagsanjan, and Lumban, with the milk used coming from neighboring towns (mostly from Lumban and Jalajala). Laguna kesong puti traditionally use rennet from carabao or cow abomasum. It undergoes lactic acid fermentation during the process. The salt is added afterwards and mixed by hand until the texture becomes smooth. It is similar to the Cebu version and is firmer than the Cavite and Bulacan version. Santa Cruz celebrates an annual Kesong Puti Festival.

Cebu

Cebuano queseo or kiseyo production is centered on the town of Compostela and the city of Danao. It is very similar to the Laguna version and is made using the same processes. It differs only in that queseo typically use more salt and the molds are lined with muslin cloth. The muslin cloth may be pressed with a weight. It is a fermented cheese and is also usually firm, like the Laguna version. The town of Compostela celebrates an annual Queseo Festival.

Cavite

Caviteño quesillo, kesilyo, or kasilyo production is centered in the cities of General Trias, Cavite, and Tanza. It uses vinegar as the coagulant. It is not a fermented cheese, unlike the Laguna and Cebu versions. Salt is added to the milk beforehand. A small amount of vinegar is then heated to around 60 °C (140 °F) in a small clay pot (palayok) and the milk added and stirred until curds form. The curds are strained and molded in small cups and then further soaked in a weak brine solution. The resulting cheese has a softer consistency in comparison to the Laguna and Cebu versions.

Bulacan

Bulacan kesong puti production is centered in the towns of Santa Maria, Meycauayan, and San Miguel. It is similar to the Caviteño version in that it is not a fermented cheese and primarily use vinegar. It differs in that more vinegar is used and it is not heated while curdling. The curds are molded and then soaked in a weak brine solution.

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