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My recipe section is currently under construction. Please check back later for easy home cheesemaking recipes. In the meantime check out the files section at Learn to Make Cheese, on facebook.
to make Panela you need only milk, rennet and calcium chloride (if your milk is not raw)
First sanitize all your equipment, I use diluted starsan.
heat the milk to 95f 35c
mix 1/4 tsp of Calcium chloride 30% solution into 60ml or 1/4 cup non chlorinated water and stir this into your milk.
there is no culture or ripening time for this mild fresh cheese so next we add 1/4 tsp single strength rennet in 60ml or 1/4 cup non chlorinated water stir this using an up down motion into the milk for no more than 45 seconds, taking care to still the milk. After 45 minutes check the pot for a clean break by slicing into the coagulated milk and pulling gently to one side, if you have a clean break cut the curd and stir for 20 minutes off and on. Scoop off the whey to the curd line using a sieve and ladle and then mix the salt into the curds and remaining whey. I use 1.5 tablespoons or just over 25g.
drain the cheese curds into a basket type mould with plenty of openings. We don’t press this cheese it presses under its own weight. flip the cheese at 2 hours and at 4 hours and it’s ready to go into the fridge to be eaten right away.