How is jocoque traditionally consumed and in which countries is it popular?
Jocoque is a thick, tangy fermented milk from Mexican cuisine, somewhere between yogurt and fresh cheese. It is traditionally eaten as a dip with tortilla chips, mixed with vegetables like carrots, cucumber, onion and chile, or dried into balls and kept in olive oil. Mexico is where it is best known.
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What is jocoque?
Jocoque (also spelled jocoqui) is a fermented milk product from Mexican cuisine. Its texture falls between cheese and yogurt: thick, creamy and similar to fresh cheese. It is often confused with other dairy products, but it is not sour cream (crema) and it is not queso fresco, which is a fresh cheese.
How is jocoque traditionally made?
Traditionally, milk was curdled in a clay pot kept near a heat source. Today, cultures are added to pasteurized milk. One home method uses 1 gallon of milk heated to 30 C (86 F) with 1 cup of buttermilk, kept at roughly 21 to 30 C for 48 hours. Home fermentation needs clean equipment and pasteurized milk, so follow a trusted recipe closely.
How is jocoque eaten?
- As a dip: the liquid can be drained off to make it thicker, then it is served alongside tortilla chips.
- With vegetables: it may be mixed with carrots, onions, chiles and cucumbers.
- As dried balls: small balls are shaped, left to dry and preserved with the help of olive oil.
- As a spread or side: with bread or alongside savory dishes, in the same way you might use strained yogurt (a general serving idea, not from our source).
In which countries is it popular?
The source we could open names Mexico. We could not confirm popularity in other countries, so we do not list any.
How does it compare?
| Product | What it is |
|---|---|
| Jocoque | Thick fermented milk, Mexican, tangy, between yogurt and cheese |
| Sour cream (crema) | Cultured cream, a different product |
| Queso fresco | Fresh cheese |
Storage
Keep fresh jocoque in the fridge, covered. Follow the date on a store-bought pack, and discard homemade jocoque that smells rotten or shows mold.
People also ask
Is jocoque the same as sour cream?
No. Jocoque is a thick fermented milk between yogurt and fresh cheese. Sour cream is cultured cream.
How do you eat jocoque?
As a dip with tortilla chips, mixed with vegetables like carrots, cucumber, onion and chile, or as dried balls kept in olive oil.
Where is jocoque popular?
Our source names Mexico; we could not confirm popularity elsewhere.
Sources
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