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Cheese from Philippines
Raw carabao milk is set in 20–30 minutes with rennet extract, or in some places with vinegar, and the soft curd is scooped out, drained, salted and wrapped in banana leaves. It is eaten fresh within days. No starter is added and little acid forms, so kesong puti is a boundary case, closer to a fresh rennet or acid-set cheese than to a fermented one. Made in 7 steps over 2 days – 7.1 days. The longest step, keep cold and eat fresh, takes 2–7 days (Moreno M.C.R 2021) and runs at 0–4 °C (Abella M.P. 2017). Salt is 2–2.2 % (Aquino E.M 2011). Lactic bacteria from the raw milk, highest in raw carabao-milk cheese - Lactobacillus helveticus, Lactococcus lactis subsp. lactis, L. rhamnosus, Leuconostoc mesenteroides, L. plantarum and others; their counts rise as the pH falls does most of the fermenting.
| Main step | 2–7 daysReported[moreno2021] | Keep cold and eat fresh |
|---|---|---|
| Temperature | 0–4 °CSet[pcc2017] | Keep cold and eat fresh |
| Salt | 2–2.2 %Measured[aquino2011] | Salt and beat the curd |
| Acidity | pH 6.2–6.3Measured[aquino2011] | Keep cold and eat fresh |
| 2 L | Raw carabao milk · Strained through cheesecloth[aquino2011] |
| 40 g (2 %) | Salt · Added to the milk before pasteurising in the DTRI method[aquino2011] |
| 40 mL (about 3 tbsp) | Rennet[aquino2011] |
| Starter | none; traditional rennet extract (bahay asim) is dried abomasum soaked in the previous day's whey; vinegar is used instead in some places |
Total time across the recorded steps: 2 days – 7.1 days
What changes: Pieces of dried calf stomach soak in yesterday's whey, and the rennet seeps out
Fresh abomasa are stretched on bamboo sticks like a kite and sun-dried. Pieces about 2 × 3 inches soak in the previous day's whey; each day one new piece goes in and one old piece comes out. Output: rennet extract in whey, filtered through cloth before use.
Microbes at work in this step
the whey carries lactic bacteria from the day before
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kesong puti is set in minutes with rennet, or vinegar in some places, and eaten within days without any starter, so its pH stays near that of milk. Traditional makers keep their rennet in the previous day's whey and wrap the cheese in banana leaves. With vinegar it is an acid-set cheese rather than a fermented one.
Raw-milk kesong puti has carried E. coli, S. aureus and coliforms far above the Philippine limit of 10 cfu/g. The Philippine Carabao Center method pasteurises the milk at 72–75 °C for 15 seconds and keeps the cheese at 0–4 °C.
Hazards the sources name: Escherichia coli and Staphylococcus aureus, found in Cavite kesong puti; Coliforms, too numerous to count in raw-milk Lumban cheese; Listeria species, reported in Laguna kesong puti in an earlier survey.
Every number is labelled with how it is known. How this atlas is made
Kesong puti was made before the 20th century and is one of the oldest cottage industries in the Philippines. In Lumban, Laguna, two families studied in 2009 had made it since 1900 and 1928.
