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Fermented milk from Mexico
Warm raw milk is strained into a clay pot and left in a cool place, or seeded with a little old jocoque, until lactic bacteria sour and set it within hours. It is stirred and salted as a sour drink, or the curd is cut and drained into a thick, spreadable white cheese-like cream. Made in 3 steps over 11 h – 3.3 days. The longest step, let it sour and set, takes 11 h – 3.3 days (López-Ramírez J.E 2017) and runs at 20–30 °C (Villegas de Gante A. 2005). Lactic acid bacteria and Probably Lactococcus lactis (incl. biovar diacetylactis), Leuconostoc and, in warmer ferments, Streptococcus thermophilus and Lactobacillus bulgaricus do most of the fermenting.
| Main step | 11 h – 3.3 daysMeasured[lopez2017][villegas2005] | Let it sour and set |
|---|---|---|
| Temperature | 20–30 °CReported[villegas2005] | Let it sour and set |
| Acidity | pH 6.7 → 4.6Measured[lopez2017] | Let it sour and set |
| Raw cow milk, still warm from milking[villegas2005][lopez2017] | |
| 40 g per litre of milk | Jocoque from a previous batch · The producers' starter in the CIATEJ trial; Villegas de Gante suggests about 5 % for heated milk[lopez2017][villegas2005] |
| To taste | Salt (or sugar)[villegas2005] |
| Starter | spontaneous | backslop | defined-culture |
Total time across the recorded steps: 11 h – 3.3 days
What changes: Warm milk straight from milking is strained into a clay pot
Output: strained raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jocoque is Mexico's own soured milk, set by native lactic bacteria in raw milk in clay pots. The same name covers a soured milk, a sour cream and a drained curd, and the Lebanese-style jocoque árabe is a strained yoghurt like labneh.
Traditional jocoque uses raw milk. The definition in Mexico's General Health Law, as quoted by Villegas de Gante, requires pasteurised milk, no pathogens, at least 8.5 % milk solids and at least 0.65 % titratable acidity as lactic acid.
Every number is labelled with how it is known. How this atlas is made
The name comes from the Nahuatl xococ, "sour". Villegas de Gante traces the product possibly to the colonial period; jocoque árabe arrived with Lebanese immigrants.
