Ingredient Spotlight: Jocoque - lemon & lime Blog at - 278816

lemon & lime

Ingredient Spotlight: Jocoque 
Jul. 4, 2012 3:04 pm 
Updated: Jul. 17, 2012 1:13 pm
Jocoque is something that I have never seen for sale in the U.S. According to wikipedia it is actually a food that was imported from the middle east. The best way that I can describe it is as a drier greek yoghurt; it is very thick and dry, and comes off as a cross between a soft cheese and a yoghurt. I like to eat it spread on bread or with chopped up fruit such as papaya and mango. My grandmother eats it with a little bit of marmalade or jam swirled in. Although it is not often called for in recipes, it can be used as a substitute for cream or yoghurt. For example my aunt uses it mixed with milk to make a cold cucumber soup. I have also found some chocolate cake recipes that call for it, as well as a creamy tomato soup and pancakes. As you can see, jocoque is an extremely versatile dairy product, and serves as an example of the influence that middle eastern cooking has had on Mexico. 
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Jul. 5, 2012 5:04 pm
My Wife, And I don't like Greek Yogurt. Not sure what it is. We Tried Like 3 Brands.
Jul. 14, 2012 1:19 pm
I would love to try it. I will see if it's possible to order this online.
Jul. 17, 2012 1:13 pm
This is very similar to buttermilk, but I understand it a little thicker in Mexico.
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Hi Everyone! My name is Alina and I am a college student from Philadelphia, PA. I started baking in high school and for the past two years have been cooking quick and easy meals in my dorm as well. I love following tons of cooking websites, blogs, and photo-journals online for inspiration, in addition to my mom's old cookbooks and her tried and true recipes.
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My favorite thing to make are roasted veggies. I like how easy they are to make, and how they can be added to almost anything or even eaten by themselves!
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When I was younger I would always help my mom make fresh tortillas before dinner. I remember sitting on the counter next to the tortilla press, and rolling little spheres of dough between my palms. I felt so strong and grown up once I could actually hold down the press with enough force to make a proper tortilla.
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A few months ago I prepared a molten chocolate cake under the tutelage of a world-renowned chef. I was terrified of messing up, so I asked him a million questions and double-checked everything. However it turned out delicious, and he was so happy with the results that he gave me his secret recipe as a present afterwards!
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It took me a very long time to figure out how to scramble and fry eggs. Before that all of my attempts yielded either very under- or over-cooked eggs that were pretty gross.
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