‘Kesogurt’ is a novel fresh soft cheese developed using cow’s milk. It resembles Kesong Puti, but with improved sensory quality and contains the yogurt starter bacteria responsible for the health-promoting properties of yogurt. It contains 0.5-2% combination of yogurt starter bacteria Streptococcus thermophilus and Lactobacillus bulgaricus which firm the coagulum and curd faster, enhance whey separation and therefore shorten manufacture period. Cheese yield increases by 11.16% thus, improving profitability. ‘Kesogurt’ has significantly lower pH, practically the same salt content, but significantly higher moisture and acidity than “kesong puti.” The added starter bacteria and acidity improve the cheese taste and aroma and make the texture finer and creamier.