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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet => Topic started by: hplace on September 29, 2009, 03:39:31 AM
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Has anyone made or have a recipe for Queso Panela? I found a recipe on the web written in Spanish and I have translated it, but it is very inexact on temperatures, times, and process.
Any help would be much appreciated!
Thanks.
Elton
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I've never made it. Send the recipe in Spanish and I will ask around.
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Here is a link to the recipe:
http://bibliotecadigital.conevyt.org.mx/colecciones/consumir_bien/lacteos/queso_panela.htm (http://bibliotecadigital.conevyt.org.mx/colecciones/consumir_bien/lacteos/queso_panela.htm)
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It is also called Queso Blanco
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I'm going to ride my bike over the see a friend who used to make cheese commercially in Mexico. It didn't sound like Queso Blanco to me when we were talking to him on the phone. We'll see. Lotsa different fresh Mexican cheeses and many are very similar, differing only in texture.
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I appreciate your help!!
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El Señor is out of town; but probably by the end of next week I'll have your answer. :)
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Don't know if this helps but:
Queso Panela
Yield: 1 kg
Prep Time: 4 1 / 2 hours
Ingredients
3 liters of pasteurized whole milk (it is advisable to skim or low-fat)
2 3 / 4 cups of whole milk powder (412 g approx.)
1 1 / 2 tablespoon of calcium chloride powder (or 1 teaspoon of liquid calcium chloride) *
1 / 8 of rennet tablet *
1 / 2 cup boiling water
1 1 / 2 tablespoons table salt
* They are available in stores or food commodities in large pharmacies.
Utensils
pot with a capacity of 5 liters
cup, preferably measuring
large kitchen spoon
big knife
1 m blanket of sky
plastic container with a capacity of 4 liters
large aluminum colander cylindrical and flat base (regular opening)
object weighing approximately 10 kg or a pot of water for pressing
plastic container with tight-fitting lid
adhesive label
Procedure:
Pour into the pot of milk and, hence, dissolve the powdered milk, put in warm over medium heat, being careful not to boil.
Besides, a quarter cup of boiled water, dilute the calcium chloride and pour into warm milk, stirring with a spoon, remove from heat and add the previously rennet tablet dissolved in a quarter cup of water.
Let stand for 20 minutes, so as to form the curd.
After that time, insert a knife to the bottom of the curd: roll completely cleaned, cut into cubes about an inch (to separate the curd from the whey). Then let it stand for 20 minutes at least. Place over low heat and stir very gently.
The gallon container, arrange the blanket-to-strainer way, and through it, skip the serum. Knotted rug, pressing the curd.
Then, untie the blanket over the pan and add salt to the curd, kneading lightly.
Put the curds in the strainer (which should be on the tray to drain off the whey that there is clear), cover with the blanket over it, place the heavy object to press. Let stand for hours.
After that time, with clean hands, take the cheese and turn to ensure that all the whey drain, cover and replace the weight for an hour and a half.
Packaging, storage and expiry:
Once the cheese is without serum, place in airtight container and keep in the refrigerator. Paste a label with the product name, the date of manufacture and expiry.
Panela cheese produced by this technology is approximately 15 days under refrigeration.
Recommendations:
Another way to verify that the curd is ready is to cut small triangular with a knife and if he maintains his consistency, proceed to cut it into squares an inch, if not, leave it long enough to get consistency is stable, ie not broken.
Using raw milk increased output following the same process.
If you want you can flavor the cheese with chopped walnuts, chestnuts, hazelnuts and pine nuts, or with garlic and onion powder, or some other condiment of your choice. You only need to add the cheese just before pressing.
You can eat the cheese after the second day of production to make it absorb the salt.
Save the serum obtained after cooling to take advantage in the development of lactic or yoghurt drinks.
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Did you use an online translator? What is a "1 m blanket of sky"? :)
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lol yea no sky for me.
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Translating recipes is NOT easy.
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That's for sure! I lived in Mexico for 2 years speaking Spanish the entire time. Even with that experience, I had difficulty understanding this recipe. The biggest problem is the measurements and temperatures are not exact.
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Sometimes they get down right funny!
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I talked to my friend briefly today. He was just in the middle of a family gathering but we will get together over the weekend and make this cheese.
Pam
Lotsa sky out here;)
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Did you use an online translator? What is a "1 m blanket of sky"? :)
Haha, a blanket of sky is a cheese cloth.
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Quite poetic really.
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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.
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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!!
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Hi,
Sorry for dredging up an old post but I am trying to make Queso Panela here in Australia. I tried last night with milk from Woolworths Farmer Own un-Homogenized.
4Litres of Milk
1/8th teaspoon of CaCl in cooled water
1 Mad Millies tablet ( which took way too long to set the curd)
According to most pages and recipes it was nothing else.
heated to 35 degrees C added rennet in cooled un-chlorinated water
Let it set for 45min, had to give it 30min more till set OK.
Cut curd into 2cm cubes, allowed to rest for 5min.
Removed from the pot with a slotted spoon and placed curd into sqaure baskets to drain overnight.
My wife said it tasted just like milk. She is from Yucatan in Mexico and I am not sure of the flavour of Queso Panela. I think it should taste like milk as no other additives are added?
Anyone with a good recipe for Panela?
I have done Queso Oaxaca from Gavin Webber and it turned out perfectly and I have had three Mexicans very happy with the taste. I would also like to do his Queso Cotija as I do love Queso Anejo on my eggs and codzitos.
Auyudar mi porfa.
Any help would be great. In spanish or english, I can translate it.
Cheers
Chucka