* 4 cups carabao’s milk
* ¾ tsp salt
* ¼ cup cane vinegar
* 2 tsp lemon juice
* banana leaves, cut into 12×6-inch pieces and passed over an open flame
1) 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.
2) Remove from heat then add vinegar and lemon juice. Allow curds to form, mixing lightly. Allow to cool and set for 1 hour.
3) 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.
4) 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.