For the cuajada

• 2 l pasteurized whole milk (8 cups)
• 2.5 ml food-grade liquid rennet (1/2 teaspoon)
• 30 ml cold chlorine-free water (2 tablespoons)
• 2 g salt (1/4 teaspoon)

For the panela syrup

• 200 g panela, grated or chopped (1 cup)
• 180 ml water (3/4 cup)
• 1 cinnamon stick, about 5 g