Ingredients 

  • 2 Liters Homo milk 
  • 1/4 Cup Salt 
  • 1/3 Cup Lemon juice 
  • 2 Tablespoon vinegar 

Instructions 

  1. In a boiler, heat milk and salt for about 5 minutes 
  2. Add the lemon juice, cook for 1 minutes while stirring 
  3. Add the vinegar, keep stirring and cook for another 20 minutes 
  4. Turn off heat and continue stirring until curds form 
  5. The whey (yellow liquid) start forming at the top 
  6. Leave the mixture to cool and set for at least an hour 
  7. When the curds have settled below the whey 
  8. Pour the mixture over a fine-screen strainer to drain out the whey 
  9. Place it in the center of a sheet of banana leaves 
  10. Flatten with banana leaves and wrapped 
  11. Refrigerate until the cheese sets, at least 30 minutes 

Cooking Tips 

  • Pure or full fresh cow’s milk in tetra packs are another substitute for carabao’s milk 
  • If you prefer low-fat milk, double the amount of white vinegar used. 
  • To make a firmer cheese, press down with a spoon or spatula until more of the whey drips out