How to make jocoque at home?

What is jocoque?

Jocoque (also spelled jocoqui) is a Mexican dairy product made from fermented milk. Its origins are uncertain, and reference sources describe Lebanese influence. It is white, tangy and somewhere between yogurt and soft cheese, Many online recipes call it sour cream or crema fresca, but that is a different product. A strained, dried form (jocoque seco) is similar in consistency to labneh or Greek yogurt.

How do you make jocoque at home?

Home cooks usually make a shortcut version by straining yogurt. Traditional jocoque is made from cultured milk, but this method gives a very similar tangy, thick result.

1. Stir 4 cups (a 32 oz tub) of plain whole-milk yogurt with 1 teaspoon of salt.
2. Line a colander or mesh strainer with cheesecloth, set it over a bowl, and spoon in the yogurt.
3. Tie up the corners or fold the cloth over the top, then drain at room temperature or in the fridge.
4. Drain for 12 to 24 hours. Longer draining makes it thicker; up to about 48 hours gives a very firm paste you can roll into balls.
5. Stir until smooth. Expect roughly 1 1/2 cups.

These quantities come from a labneh recipe from Once Upon a Chef, which says low-fat yogurt works but non-fat is not recommended. Do not use sweetened or flavored yogurt.

How do you serve jocoque?

• As a dip with tostadas, tortilla chips or vegetables, with olive oil and herbs.
• Seasoned with herbs such as mint, thyme or dill.
• Spread on toast or tortillas, or dolloped on tacos and salads.

How long does it keep?

Covered in the fridge it keeps about 2 weeks according to the same recipe. Shaped balls stored in olive oil are given there as lasting about 2 to 3 weeks. Discard it if you see mold or smell anything other than clean and tangy.

Jocoque vs sour cream

Mistakes to avoid

• Using dirty tools; wash the cloth and bowl well.
• Draining too briefly, which leaves it runny.