I always remember seeing a pot on my grandmother’s stove, very well covered over the heat from the pilots (the flames that stay lit on the gas stove to ignite automatically). I passed by it daily, and we ate her homemade jocoque religiously.
Origen del Jocoque
The origin of the jocoque, as many other things, in gastronomy is uncertain. There are those who attribute its creation to pre-hispanic Mexico because a Nahuatl word comes from that time: xocotl, which means sour, and there was a similar Aztec word to refer to sour milk that was fermented in clay pots and used as a food accompanied with freshly made tortillas and chili. Others attribute the creation of jocoque to the Arabs, who in their migration to this country brought a preparation of sour milk among their customs. But their version of jocoque is thicker and has a drier density, and it is accompanied with pita bread. Whatever its true origin is, it is certain that in some states of the republic it became so popular that even today we find it in the markets for sale by producers who still make it in an artisanal way. It is sold among other popular dairy products such as adoberas, panela and cottage cheese. It is usually for sale in its characteristic clay pot that gives it that unique taste of the Mexican jocoque.
While looking for recipes like the version that my grandmother made, I found this in the Cocina Tlacuani blog. I made it and it turned out to be exactly like my grandmother’s, according to my mom.
UTENSILS: clay pot, thermometer, wooden spatula or spoon, strainer.
STEP 1: Add 1 liter of milk to put and place on low heat.
STEP 2: Maintain at 30 degrees Celsius.
STEP 3: Remove from the heat and cover with a towel. Let stand for three days to ferment.
STEP 4: Strain, empty, and season with salt to taste. Stir with a wooden spatula until a uniform mixture is made.
