How to Make Coconut Milk Soft Cheese/Kesong Puti

Can we make soft cheese out of coconut milk? Maybe or maybe not! Here are the three versions for you to try.

Version 1. Shredded semi-matured coconut with a dash of rock salt and very little cold pressed olive oil. I think the coconut maturity for use is what we called alangan. The fully matured coconut is hard and has a distinct oily taste. Shredded means it has to be turned to small pieces using cheese shredder. This is an attempt to mimic the looks and salty taste of cheese.

Version 2. Grated matured coconut is pressed to extract out the milk. Hydraulic pressed is recommended get most liquid. Citric juice and rock salt are added to taste. Then milk solids are concentrated by placing the mixture on fine filter paper for 36 to 48 hours.

Version 3. A procedure by Sanchez, P.C. and P.M. Rasco, 1983. This one entails mixing coconut milk and dairy milk followed by actual cheese process.

1) Add 80 grams cold pressed coconut milk to 840 grams water of 72ºC temperature. Stir for five minutes. Add non-fat dry milk or powdered skim milk gradually with continuous mixing.

2) Add pure culture of Streptococcus lactis and Streptococcus diacetilactis and let stand for 15 minutes. Mix three percent salt and filter through clean cheesecloth.

3) Pasteurize at 72ºC for five minutes then cool quickly to 40ºC  by placing the cooking vessel on running water bath.

4) Mix in three percent rennet and let undisturbed for 30 minutes. Filter off the excess water by placing on slotted trays lined with cheesecloth for about 12 hours.

Coconut milk and dairy milk has similar properties. That’s why the first can be used as extender for the latter. Not completely the same though. Using only coconut or coconut milk for soft cheese production requires an entirely different procedure.

Cheese REcall due to Escherichia coli (E. coli) O157:H7 Contamination

U.S. Food and Drug Administration warns the public not eat Sally Jackson cheese due to risk of Escherichia coli O157:H7.

* Sally Jackson Cheese of Oroville, Wash., has agreed to voluntarily recall all of its cheeses.

* All Sally Jackson cheeses on the market should be avoided because the products were processed under conditions that create a significant risk of contamination, and because Sally Jackson cheeses have been identified as one possible source of several cases of Escherichia coli (E. coli) O157:H7 infections. All Sally Jackson cheese is made from unpasteurized raw milk.cheese recall

* Consumers who have any Sally Jackson cheese should not eat it. Restaurant operators and any other food-service operations that have any Sally Jackson cheese should not serve it. Distributors should stop distribution. To prevent people or animals, including wild animals, from eating the cheese, cheese that is not returned to the place of purchase should be disposed of in a closed plastic bag placed in a sealed trash can.

* People infected with E. coli O157:H7 can develop diarrhea (often bloody) and abdominal cramps for about 3-4 days, after ingesting the organism, but some illnesses may last longer and are more severe. Infection is usually diagnosed by culture of a stool sample. While most people recover within a week, some may develop a severe infection. A type of kidney failure called hemolytic uremic syndrome (HUS) can begin as the diarrhea is improving; this can occur among persons of any age but is most common in children under 5 years old and the elderly. Signs and symptoms of HUS may include: fever, abdominal pain; pale skin tone; fatigue and irritability; small, unexplained bruises or bleeding from the nose and mouth; decreased urination and swelling of the face, hands, feet, or entire body. Persons who experience these symptoms and believe they are at risk for HUS should seek emergency medical care immediately.

* FDA is inspecting the facility in collaboration with an investigation being conducted by the Washington State Department of Agriculture (WSDA). This inspection has identified conditions that create a significant risk of contamination.

Full article.

Some Mauri Gorgonzola Cheese – Positive for E. coli O157:H7

Some Mauri Gorgonzola cheese are found positive for E. coli O157:H7 contamination. Contaminated products are being recalled:

Mauri Gorgonzola cheese with sell-by dates of 01/31/11 and 01/14/11 is being recalled because of a positive test for E. coli O157:H7. DPI Specialty Foods of Tualatin, Ore., cut, packaged and distributed the cheese to Costco Wholesale Corporation (Costco) stores in Colorado.cheese outline

Consumers who have any of this cheese should not eat it. They should return the cheese to the place of purchase or dispose of it in a closed plastic bag and place in a sealed trash can to prevent people or animals, including wild animals, from eating it.

Most people infected with E. coli O157:H7 develop diarrhea and abdominal cramps, but some illnesses may last longer and can be more severe. While most people recover within a week, some may develop a severe infection. Rarely, as symptoms of diarrhea improve, a type of kidney failure called hemolytic uremic syndrome (HUS) can occur; this can happen at any age but is most common in children under 5 years old and in older adults. People with HUS should be hospitalized immediately, as their kidneys may stop working and they may be at risk for other serious health problems.

The bacterial strain from this cheese is different from the strain linked to those illnesses reported in the recent E. coli O157:H7 outbreak in Southwestern states. Investigations are ongoing to determine if any illnesses are associated with eating this recalled cheese.
The FDA is investigating how this cheese became contaminated.

Full article…

Bravo Farms Dutch Style Gouda Cheese – E. coli 0157:H7 Infections?

FDA, CDC, and Costco warn consumers not to eat Bravo Farms Dutch Style Gouda Cheese. The product is linked to outbreak of E. coli infection.

Bravo Farms Dutch Style Gouda cheese, (Costco item 40654) offered for sale and in cheese sampling events at Costco Wholesale Corporation (Costco) locations is preliminarily linked with an outbreak of E.coli O157:H7 infections. * Consumers who have any of this cheese should not eat it. They should return the gouda e colicheese to the place of purchase or dispose of it in a closed plastic bag and place in a sealed trash can to prevent people or animals, including wild animals, from eating it.

Most people infected with E. coli O157:H7 develop diarrhea and abdominal cramps, but some illnesses may last longer and can be more severe. While most people recover within a week, some may develop a severe infection. Rarely, as symptoms of diarrhea improve, a type of kidney failure called hemolytic uremic syndrome (HUS) can occur; this can happen at any age but is most common in children under 5 years old and in older adults. People with HUS should be hospitalized immediately, as their kidneys may stop working and they may be at risk for other serious health problems.

As of Thursday, November 4, 2010, 25 persons infected with the outbreak strain of E. coli O157:H7have been reported from five states since mid-October. The number of ill persons identified in each state with this strain is as follows: AZ (11), CA (1), CO (8), NM (3) and NV (2). There have been 9 reported hospitalizations, 1 possible case of hemolytic uremic syndrome (HUS), and no deaths.

Full article…

Sotanghon with Fresh Tomatoes and Cheddar Cheese

Ingredients:
150 grams Sapporo Long Kow Vermicelli (sotanghon)
2 pounds fresh tomatoes, chopped
1 piece fresh onion, choppedsotanghon tomatoes and cheddar cheese
1/2 teaspoon garlic, minced
1 tablespoons dried basil leaves
1/3 cup olive oil
1 cup shredded reduced-fat cheddar cheese
salt and pepper to taste

Procedure:
Soak Sapporo Long Kow (sotanghon) in hot water for five minutes. Drain immediately and set aside. In a large bowl, mix the tomatoes, onions, garlic, basil leaves, olive oil, salt and pepper. Let stand at room temperature for one hour. Add sotanghon. Sprinkle with cheese and serve.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

How to Make Kesong Puti, Carabao White Cheese

carabao-kesong-puti

Here is how you can make kesong puti from carabao’s milk . The procedures was posted by Wow Paradise Philippines. I hope you can also apply it to carabao’s milk.

The kesong puti can be produced in two ways, one method requires pasteurization, and the other is simple coagulation. The main ingredient of this cottage cheese is the milk of the water buffalo locally known as Carabao. Although the method is flexible for any other kind of milk like cows, the carabao milk made its distinct flavor. Other ingredients are coagulating agents such as rennet or vinegar, salt to taste and fresh carabao milk. It is also worth mentioning that the coagulant rennet came from either vegetable or lining young carabao’s stomach. And the sour taste that comes with the salty texture is caused by the coagulant used during processing.

The process of making the cheese is basically like this:

Pasteurization Method

1. The fresh milk was removed of impurities and subjected to heating method to kill of bacteria. Slow and constant stirring is needed.

2. Temperature can be raised up to 95 degree Celsius and can be heated for 10 to12 minutes. The rennet or for a cheaper version, vinegar where added for coagulation that takes at least 30 minutes.

3. The curd that forms was salted to taste and put into moulds (which are usually square or circle shaped) and left to cool and form.

The not pasteurized version follows the entire step above except step number one. Unlike other cheese method, kesong puti does not undergo the aging process. The kesong puti can be served right after the production and have a shelf-life of 5 days at room temperature and two weeks if refrigerated.

A good kesong puti have a fresh taste that is neither too salty nor watery. It should be white in color and have no particular odor. The serving, although usually with a pan de sal can also be varied with a wheat bread or French bread. A slight heating of the cheese in a pan for few minutes can give its taste a twist. The sandwich goes well with cold fresh milk that can also be bought in Laguna.

carabao-kesong-puti