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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.
| Raw cow milk, still warm from milking | [villegas2005][lopez2017] |
| Jocoque from a previous batch40 g per litre of milk | The rate used in the CIATEJ trial, with inocula from producers; Villegas de Gante suggests about 5 % for heated milk[lopez2017][villegas2005] |
| Salt (or sugar)To taste | [villegas2005] |
| Starter | spontaneous (the raw milk's own lactic bacteria) | backslop (a little earlier jocoque) | commercial lactic culture (for heated milk) |
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
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 4 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).
| Main step | 11 h – 3.3 daysReported[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 |
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 says the origin of jocoque is hard to document and could go back to the colonial period. He thinks jocoque árabe dates from Arab immigration to Mexico, which became significant in the second half of the 19th century.
