Cream Cheese Vs Kesong Puti: Which One Is The Winner?

In the realm of delectable dairy products, cream cheese and kesong puti stand out as two beloved cheeses with distinct flavors and textures. Both creamy and versatile, they hold their own in various culinary applications, leaving cheese enthusiasts wondering about their similarities and differences. This comprehensive guide delves into the world of cream cheese and kesong puti, exploring their unique characteristics, culinary uses, and nutritional profiles.

Origins and Production:

Cream Cheese:

• Originating in the United States, cream cheese is a soft, spreadable cheese made from fresh cream and milk.
• Its production involves pasteurization, culturing with lactic acid bacteria, and draining off the whey.
• The resulting cheese is smooth, creamy, and slightly tangy.

Kesong Puti:

• Indigenous to the Philippines, kesong puti is a soft, white cheese made from fresh carabao’s milk.
• The traditional method involves heating the milk, adding rennet or vinegar to coagulate it, and draining the whey.
• The resulting cheese has a soft, slightly crumbly texture and a mild, milky flavor.

Flavor and Texture:

Cream Cheese:

• Cream cheese possesses a rich, creamy flavor with a slight tanginess.
• Its texture is smooth and spreadable, making it ideal for sandwiches, dips, and frosting.

Kesong Puti:

• Kesong puti boasts a mild, milky flavor with a subtle sweetness.
• Its texture is soft and slightly crumbly, giving it a unique mouthfeel.
• It is often used in Filipino dishes such as ensaymada and bibingka.

Culinary Uses:

Cream Cheese:

• Cream cheese is a versatile ingredient commonly used in various culinary applications.
• It is a popular spread for sandwiches, bagels, and crackers.
• It can be used as a filling for pastries, cakes, and cheesecakes.
• It also serves as a base for dips, sauces, and frostings.

Kesong Puti:

• Kesong puti is a staple ingredient in Filipino cuisine.
• It is commonly used as a spread for pandesal and crackers.
• It is a key ingredient in the popular Filipino bread, ensaymada.
• It is also used in various dishes such as bibingka, kare-kare, and dinuguan.

Nutritional Value:

Cream Cheese:

• Cream cheese is a good source of protein, calcium, and vitamin A.
• It is also high in saturated fat and cholesterol.

Kesong Puti:

• Kesong puti is a good source of protein, calcium, and phosphorus.
• It is lower in fat and cholesterol compared to cream cheese.

Storage and Shelf Life:

Cream Cheese:

• Cream cheese should be stored in the refrigerator at a temperature of 40°F or below.
• It has a shelf life of about two weeks when unopened and one week after opening.

Kesong Puti:

• Kesong puti should be stored in the refrigerator at a temperature of 40°F or below.
• It has a shelf life of about one week when unopened and three days after opening.

Final Note: A Culinary Journey with Cream Cheese and Kesong Puti

Cream cheese and kesong puti, while sharing some similarities, offer distinct culinary experiences. Cream cheese, with its rich flavor and smooth texture, is a versatile ingredient that adds a touch of indulgence to various dishes. Kesong puti, with its mild flavor and slightly crumbly texture, is a beloved ingredient in Filipino cuisine, adding a unique touch to both sweet and savory dishes. Whether you prefer the classic taste of cream cheese or the unique flavors of kesong puti, both cheeses offer a delightful journey through the world of dairy delights.

What You Need to Know

Q: Can cream cheese and kesong puti be used interchangeably in recipes?
A: While they share some similarities, cream cheese and kesong puti have distinct flavors and textures. Substituting one for the other may alter the taste and texture of the dish.

Q: Is kesong puti a healthier alternative to cream cheese?
A: Kesong puti is generally lower in fat and cholesterol compared to cream cheese. However, both cheeses should be consumed in moderation as part of a balanced diet.

Q: How can I make kesong puti at home?
A: Kesong puti can be made at home using fresh carabao’s milk, rennet or vinegar, and a cheesecloth. However, it is important to follow a reliable recipe and ensure proper hygiene to prevent spoilage.