Jocoque

Method

1. 1 Heat the fresh milk to exactly 40 degrees Celsius, then turn off the heat. Any hotter than that, and the yogurt culture will die, preventing the milk from curdling.
2. 2 Stir in the yogurt to use as a starter culture, cover with a cloth, and leave in a warm place for 24 hours until the milk curdles and separates into clear liquid.
3. 3 Pour into a cloth bag and hang to dry for 4 hours until a thick, cream-like mass remains.
4. 4 Mix the salt with the lemon juice and whisk for 2 minutes until the milk mixture is smooth and glossy.
5. 5 Spread a thick layer on a toasted tortilla, drizzle with olive oil, and sprinkle with chili powder.