Jocoque

Jocoque or jocoqui is a Mexican dairy product based on fermented milk, from uncertain origins, influenced by Lebanese cuisine.

Jocoque is a food produced from a milk base which, in its most artisanal form, is obtained by leaving milk in a clay vessel near a heat source, such as a chimney, stove or fire, which would give it a different consistency, since it would spontaneously undergo a type of curdling.

However, currently its production calls for the use of pasteurized milk, which is injected with a mix of dairy cultures, which cause the milk to be curdled by producing lactic acid, causing a separation of curds through filtration to increase the consistency.

In some cities it is made and mixed with other ingredients such as chiles, onions, carrots, cucumbers, etc.

It is described as a type of white yogurt cheese made with sheep, cow, or occasionally goat milk.