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Kesu (Fresh Cheese): recipe illustration
Sauces & basics

Kesu (Fresh Cheese)

A mild, white Paraguayan fresh cheese with a milky taste and a soft, slightly stretchy texture. It is very common in everyday cooking, especially for galettes and chipas.

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Ingredients

Ingredients

Caillage

Optional extras

Instructions

  1. Heat the milk over low heat to about 35 °C, without letting it boil.
  2. Dilute the rennet in the cold water, then pour it into the milk while stirring gently.
  3. Cover and leave to rest for 30 to 45 minutes, until you have a firm curd that pulls away from the sides.
  4. Cut the curd into large cubes with a knife, then let it rest for 5 minutes.
  5. Gently heat the curd to 40 °C, stirring slowly, so it shrinks and releases the whey.
  6. Pour everything into a sieve lined with cheesecloth or a clean cloth and let it drain for 1 hour.
  7. Tie up the cloth, press lightly, then add the salt and mix.
  8. Keep the kesu chilled and eat it within the day, or store it in the fridge for a few days.

Variations and tips

Using what you have. Without rennet, bring the milk to a boil, add 3 tablespoons of white vinegar, let it curdle and drain as above.

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Original Ecomely recipe.