Pour the whole milk and salt into a large saucepan and place over low heat. Keep a close eye on the milk as it heats, stirring occasionally to prevent sticking. You'll know it's ready when tiny bubbles begin forming around the edges of the pan - this indicates the milk has reached the perfect temperature for curdling without becoming rubbery.

Remove the saucepan from heat immediately once you see those edge bubbles. Add the cane vinegar and calamansi juice to the hot milk, then gently stir just once to distribute. Don't over-stir as this can break up the curds that are about to form. Allow the milk to cool completely at room temperature - you'll start seeing the magical separation of curds from whey within minutes.

While the milk cools, prepare your banana leaves by cutting them into 12x12 inch squares. Using kitchen tongs, carefully pass each leaf over an open flame on your gas stove for just a few seconds until they become pliable and slightly glossy. If you don't have a gas stove, boil water and soak the leaves for 5 minutes, then pat completely dry.

Once the milk has cooled and large chunks of curds have formed, it's time to strain. Line your fine mesh strainer with clean cotton cloth and place it over a large bowl. Pour the entire contents through the cloth, allowing the whey to drain naturally for about one hour. Don't press yet - let gravity do the work first.

After the initial draining, gather the corners of the cloth and gently squeeze out additional whey using your hands. For creamier cheese, use light pressure. For firmer cheese, place a heavy book on top of the wrapped curds and let it press for an additional 30 minutes.

Spoon about half a cup of the pressed curds into the center of each prepared banana leaf square. Fold the sides over to create neat square packets, then tie securely with strips of banana leaf or kitchen twine. Place all packets in the refrigerator overnight to set and develop their full flavor.

Remove from refrigerator the next day and carefully unwrap your homemade Kesong Puti. The cheese will be firm yet creamy, with a subtle banana leaf aroma that makes it authentically Filipino.