To this day, Mexicans make Panela by heating their milk to a specific temperature and adding a starter culture and rennet. Once the curds and whey have been separated, they shape the curds into blocks or balls and press them for a few hours to expel the whey. After that, they leave their cheese to dry in the sun or in a well-ventilated area for a few days. As a result, Panela develops its characteristic crumbly texture.

The cheese is traditionally made by small-scale farmers and it is still commonly found in rural areas of Mexico. Moreover, a large number of home cheesemakers favour Panela because it is relatively easy and inexpensive to make.