Author Topic: Queso Panela  (Read 6704 times)

Offline margaretsmall

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Re: Queso Panela
« Reply #15 on: March 11, 2012, 05:46:35 PM »
Quite poetic really.


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Offline DeejayDebi

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Re: Queso Panela
« Reply #16 on: March 11, 2012, 06:01:47 PM »
I have translated alot of recipes from Italian and some were pretty funny. They always use an expression that translates to english as "and only the fatman knows" or something like that. I finally figured out after translating about 30 recipes and by the step in the instruction that it was something to do with when to cut the curds.

Offline elkato

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Re: Queso Panela
« Reply #17 on: March 11, 2012, 06:07:52 PM »
Hello, I am from Mexico, queso panela is a boring tasteless cheese consumed by the truck load. The panela is one of the reasons why people here find it strange to age any cheese to increase flavor.  for this reason It must be the easiest cheese in the world to make, your recipe doesn't specify temperatures  or starters you don't need them because you will eat it fresh when all cheeses taste the same.
 just warm the milk to 35c add enough rennet to have a clean break in 45min, cut in large chunks, stir a little, strain add salt to taste and there you have it
if you could compare home or artisan cheese making to wine making then Queso panela would be like making grape juice, but then again juice is good for you!!