Andy Montoya
Panela, also known as queso panela, is a semi-soft, mild, fresh cow's milk cheese from Mexico. It is made from skim milk and is a great option for those looking for a low-fat or healthier cheese. Panela is a versatile cheese that can be baked, grilled, fried, crumbled, or melted. It is a popular ingredient in Mexican cuisine and can be used in a variety of dishes such as tacos, quesadillas, salads, and sandwiches. With its firm texture and mild flavour, panela is a delicious addition to any meal and can be easily prepared in a variety of ways.
How to cook Panela part skim milk cheese
| Characteristics | Values |
|---|---|
| Type of Cheese | Curd-style |
| Milk | Partially skimmed milk |
| Rennet | Yes |
| Texture | Firm, chewy, crumbly, moist, smooth |
| Taste | Mild, mellow |
| Colour | Golden |
| Serving Suggestions | Tacos, salads, enchiladas, sandwiches, quesadillas, grilled with salsa, fried |
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What You'll Learn
Ingredients: skim milk, nonfat Greek yogurt, acid, salt
To make panela cheese, you will need skim milk, nonfat Greek yoghurt, acid, and salt. The skim milk forms the base of the cheese—heat it and add rennet to encourage the milk to form curds. You can use raw milk, organic milk, or pasteurized milk, but avoid ultrapasturized milk.
The nonfat Greek yoghurt is added to create cultures or good bacteria that are killed during pasteurization. Combine the milk and yoghurt and let the mixture sit at room temperature for 4 hours. Next, warm the mixture to 185°F, stirring gently to prevent scalding.
You can use an acid like white distilled vinegar or lemon juice to form curds. Stir the mixture until curds begin to form. Transfer the curds to a colander to drain the whey.
Finally, sprinkle salt over the curds and mix well. You can also add other flavourings like black pepper, fresh herbs, dried herbs, or spices. Press the curds into a mould and cover with plastic wrap. Place a weight on top to compact the cheese.
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Rennet: the enzyme that transforms milk into cheese
Panela cheese is made by heating skim milk and adding rennet, which encourages the milk to form curds. Rennet is a set of enzymes that act on the proteins in milk, triggering coagulation and transforming milk into cheese.
Rennet is the general name for enzymes that act on proteins in milk. Rennet contains several enzymes, including chymosin, pepsin, and lipase. Chymosin is the key component and is responsible for curdling the milk. It does this by cleaving the kappa casein chain, which is the main protein in milk. This cleavage removes the negatively charged glycomacropeptide (GMP) from the surface of the casein micelle. The negative charges on the GMP usually prevent casein micelles from adhering to each other, so removing it allows them to stick together and form a network, resulting in milk coagulation.
Calf rennet contains chymosin and pepsin in a natural ratio suitable for cheesemaking. However, rennet derived from calves has become less common due to the limited availability of mammalian stomachs and the development of alternative sources of enzymes. These alternative sources include plants such as artichokes, nettles, and cardoon thistle, as well as microbial sources like bacteria, fungi, and yeasts. Fermentation-produced chymosin (FPC) is a genetically engineered alternative that is widely used in industrial cheesemaking due to its lower cost and efficiency.
The choice of rennet can impact the yield, flavour, and shelf life of the cheese. Calf rennet tends to produce more reliable results with better flavour profiles and fewer defects. Plant-based rennet may lead to bitter flavours in cow's milk cheeses, but it is often used for vegetarian and kosher cheeses. Animal rennet, on the other hand, is typically used for aged cheeses as it has a longer shelf life.
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Draining: affects the final texture
Draining the cheese is a crucial step in the cheesemaking process, as it directly affects the final texture of the product. For Panela cheese, the curds are placed in a cheesecloth and left to drain for around three hours. During this time, most of the whey is drained, leaving just a small amount (about 3 hours). The length of the draining process will determine how dry the cheese becomes. The longer it is left to drain, the drier the cheese will be.
The amount of whey left in the cheese also impacts its texture. A small amount of whey is desirable, as it contributes to the soft, crumbly texture that Panela cheese is known for. If too much whey remains, the cheese may become too soft and difficult to handle. On the other hand, if the cheese is drained too much, it can become dry and crumbly, affecting its meltability and texture.
The draining process is a delicate balance, and the ideal duration will depend on various factors, including the desired texture, the type of milk used, and the individual recipe. For a traditional Panela cheese, a low-fat or skim milk is used, which gives the cheese its characteristic firm and chewy texture. However, the recipe can be adapted to use other types of milk, such as raw, organic, or pasteurized milk, each of which may require adjustments in the draining process to achieve the desired texture.
By controlling the draining process and the amount of whey retained, cheesemakers can manipulate the final texture of Panela cheese, ensuring it is moist, fresh, and mild, with a firm yet crumbly consistency that is perfect for slicing, crumbling, or grating.
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Sanitizing: to avoid bacterial cross-contamination
Sanitizing is an important step in avoiding bacterial cross-contamination when cooking with Panela part-skim milk cheese. Cross-contamination is the transfer of harmful bacteria from dirty to clean surfaces or food. In the context of cheesemaking, cross-contamination can occur when bacteria are transferred from unclean surfaces, hands, or clothing to the cheese or food preparation surfaces.
To avoid bacterial cross-contamination, it is crucial to sanitize all food-contact surfaces and utensils. Food-contact surfaces include tables, shelves, scales, knives, cutting boards, vacuum packaging machines, and other utensils. Before sanitizing, it is important to first remove any solid residue from the surfaces and equipment used during cheesemaking.
One effective method of sanitizing is to use a solution of one tablespoon of unscented liquid chlorine bleach diluted in one gallon of water. This solution can be used to sanitize pots, utensils, and any other items that come into contact with milk or cheese.
In addition to sanitizing surfaces and equipment, personal hygiene practices are also important. This includes washing hands with warm water and soap for at least 20 seconds before and after handling food, before eating, and after using the bathroom, blowing your nose, coughing, or handling pets. Wearing clean, designated clothing or aprons exclusively inside the kitchen or food preparation area can also help minimize the risk of cross-contamination.
By following these sanitizing practices and maintaining good personal hygiene, you can significantly reduce the risk of bacterial cross-contamination when cooking with Panela part-skim milk cheese.
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Serving suggestions: grilled, fried, crumbled, sliced
Grilled
Grilled queso panela is a delicious, mild, and fresh-flavoured dish. To prepare, simply grill slices of queso panela on a preheated grill until browned on both sides, which should take around 1-2 minutes per side. The cheese will keep its shape when heated, so you don't have to worry about it melting all over the grill. Serve the grilled cheese with a roasted tomatillo and poblano salsa, and an onion and cilantro topping for extra freshness and texture.
Fried
Queso panela is also great when fried. Since it holds its shape, try frying thick slices in olive oil or butter. Fry for around 3 minutes on one side, then flip and fry for another minute or so until both sides have a nice crust. Fried panela cheese can be served with lime juice and cilantro for a simple appetizer.
Crumbled
Panela cheese can be crumbled up and used as a topping for a variety of dishes, including huevos rancheros, tacos, quesadillas, enchiladas, nopal salads, and more. It can also be crumbled over salads.
Sliced
Add sliced queso panela to Mexican sandwiches, such as a cemita or a torta, or simply tuck slices into corn tortillas for an easy, no-cook snack. Sliced panela can also be used as a filling for enchiladas and tacos, or served on a Mexican-inspired cheese board.
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