How to use jocoque in cooking?

What is jocoque?

Jocoque is a fermented milk product of Mexican cuisine. It is described as between cheese and yogurt, thick and creamy, similar to fresh cheese. Its origin is uncertain; some sources link it to Lebanese immigrants. Traditional versions are made by adding buttermilk to warmed milk and fermenting it.

Ways to use jocoque

• As a dip: serve with tortilla chips. Drain off liquid to thicken it.
• With vegetables: mix with carrots, onions, chiles or cucumbers, depending on the region.
• Instead of sour cream: spoon onto tacos, nachos or baked potatoes. Jocoque is tangy and creamy, so it works as a cooling topping.
• Like labneh: the dried version, jocoque seco, is said to be similar to labneh. Spread it on flatbread with olive oil.
• Preserved: it can be shaped into small balls, dried and stored in olive oil.

Tips

• Taste first. Salt levels vary by product, so adjust the salt in your recipe.
• Use it cold or at room temperature. High heat can make dairy split, so add it at the end of cooking.
• Start by swapping it for sour cream in equal amounts in cold dishes and dips, then adjust to taste.

Making and buying

Traditionally, fresh milk is left in a pot in a warm place; one source gives about 48 hours at 70 to 85 F after adding buttermilk. Home fermenting from raw milk carries food-safety risks, so buy a commercial product, or use plain strained yogurt for a similar tang.

Storage

Keep it refrigerated and follow the date on the package.