Photograph of the finished Jocoque

Mexico · Sữa lên men Jocoque phết bánh

Jocoque

25 min Hands-on time + 28 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 4 ¼ cups
  • Photograph of Unsweetened yogurt Unsweetened yogurt 4.2 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Tortilla Tortilla 8
  • Photograph of Red chilli powder Red chilli powder 0.3 oz
  • Photograph of Lime Lime 1

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.
Start cooking