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Jocoque
Jocoque or jocoqui is a Mexican dairy product based on fermented milk, from uncertain origins, influenced by Lebanese cuisine. Characteristics Jocoque is a food produced from a milk base which, in its most artisanal form, is obtained by leaving milk in a clay vessel near a heat source, such as a chimney, stove or fire, which would give it a different consistency, since it would spontaneously undergo a type of curdling. However, currently its production calls for the use of pasteurized milk, which is injected with a mix of dairy cultures, which cause the milk to be curdled by producing lactic acid, causing a separation of curds through filtration to increase the consistency. It is white in appearance and some authors classify it as a type of queso fresco. It is produced in notable quantities in the state of Sinaloa as well as in parts of the state of Jalisco, mostly in Los Altos de Jalisco, Oaxaca and the center of Mexico. The dry or dehydrated variety of jocoque (called jocoque ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jocoque Para Acompañar Tacos árabes, Puebla
Jocoque or jocoqui is a Mexican dairy product based on fermented milk, from uncertain origins, influenced by Lebanese cuisine. Characteristics Jocoque is a food produced from a milk base which, in its most artisanal form, is obtained by leaving milk in a clay vessel near a heat source, such as a chimney, stove or fire, which would give it a different consistency, since it would spontaneously undergo a type of curdling. However, currently its production calls for the use of pasteurized milk, which is injected with a mix of dairy cultures, which cause the milk to be curdled by producing lactic acid, causing a separation of curds through filtration to increase the consistency. It is white in appearance and some authors classify it as a type of queso fresco. It is produced in notable quantities in the state of Sinaloa as well as in parts of the state of Jalisco, mostly in Los Altos de Jalisco, Oaxaca and the center of Mexico. The dry or dehydrated variety of jocoque (called jocoque ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Labneh
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. Like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free cow's milk. In Iceland, a similar product named skyr is made. Strained yogurt is generally marketed in North America as "Greek yogurt" and in the UK as "Greek-style yogurt", though strained yogurt is also widely eaten in Levantine, Eastern Mediterranean, Middle Eastern, Central Asian and South Asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. It is used in a variety of dishes, cooked or raw, savory or sweet. Straining makes even nonfat varieties thicker, riche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dairy Product
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in the Western world such as yogurt, cheese and butter. A facility that produces dairy products is known as a '' dairy''. Dairy products are consumed worldwide to varying degrees (see consumption patterns worldwide). Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs. Production relationship graph Types of dairy product Milk Milk is produced after optional homogenization or pasteurization, in several grades after standardization of the fat level, and possible addition of the bacteria '' Streptococcus lactis'' and '' Leuconostoc citrovorum''. Milk can be broken down into several different categories based on type of product produced, including cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanese Cuisine
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include '' baba ghanouj'', '' tabbouleh'', '' sfeeha'', ''falafel'' and '' shawarma''. An important component of many Lebanese meals is ''hummus'', a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include ''baklawa'', '' sfouf'' and '' ka'ak''. Some desserts are specifically prepared on special occasions; for example, '' meghli'' (rice pudding dessert, spiced with anise, caraway, and cinnamon) is served to celebrate a newborn baby in the family. '' Arak'' is an anise-flavoured liquor, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Fresco
Queso blanco (), literally ''white cheese'' in Spanish, can refer to many different kinds of cheeses whose only common trait is their white color. The specific cheese referred to depends on the region. Production Queso blanco is considered one of the easier cheeses to make, as it requires no careful handling and does not call for rennet or bacterial culture. It is usually made by heating whole fresh milk to near-boiling, adding an acidifying agent such as vinegar, stirring until curds form, then draining the curds in cheesecloth for three to five hours. Such cheeses are also known as "bag cheeses," as the curds are normally hung in a bag of cheesecloth to drain. Many Mexican home cooks make their own instead of purchasing it; when made for the evening meal, it is often prepared in the early afternoon and left to drain until evening. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out. Common uses Queso blanco and queso fres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinaloa
Sinaloa (), officially the Estado Libre y Soberano de Sinaloa ( en, Free and Sovereign State of Sinaloa), is one of the 31 states which, along with Mexico City, comprise the Federal Entities of Mexico. It is divided into 18 municipalities and its capital city is Culiacán Rosales. It is located in Northwestern Mexico, and is bordered by the states of Sonora to the north, Chihuahua and Durango to the east (separated from them by the Sierra Madre Occidental) and Nayarit to the south. To the west, Sinaloa faces Baja California Sur across the Gulf of California. The state covers an area of , and includes the Islands of Palmito Verde, Palmito de la Virgen, Altamura, Santa María, Saliaca, Macapule and San Ignacio. In addition to the capital city, the state's important cities include Mazatlán and Los Mochis. History Sinaloa belongs to the northern limit of Mesoamerica. From the Fuerte River to the north is the region known as Aridoamerica, which includes the desert and arid pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalisco
Jalisco (, , ; Nahuatl: Xalixco), officially the Free and Sovereign State of Jalisco ( es, Estado Libre y Soberano de Jalisco ; Nahuatl: Tlahtohcayotl Xalixco), is one of the 31 states which, along with Mexico City, comprise the 32 Federal Entities of Mexico. It is located in Western Mexico and is bordered by six states, which are Nayarit, Zacatecas, Aguascalientes, Guanajuato, Michoacán, and Colima. Jalisco is divided into 125 municipalities, and its capital and largest city is Guadalajara. Jalisco is one of the most economically and culturally important states in Mexico, owing to its natural resources as well as its long history and culture. Many of the characteristic traits of Mexican culture, particularly outside Mexico City, are originally from Jalisco, such as mariachi, ranchera music, birria, tequila, jaripeo, etc., hence the state's motto: "Jalisco es México." Economically, it is ranked third in the country, with industries centered in the Guadalajar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Los Altos De Jalisco
Los Altos de Jalisco, or the Jaliscan Highlands, is a geographic and cultural region in the eastern part of the Mexican state of Jalisco, famed as a bastion of Mexican culture, cradling traditions from Tequila production to '' Charrería'' equestrianism. Los Altos are part of the greater Bajío (The Lowlands) region of Mexico. Los Altos is primarily a rural or semi-rural region, known for its towns of historic Mexican colonial architecture, deep Catholic conservatism and numerous Mexican traditions such as equestrianism, mariachi music, tequila production, and traditional Mexican dances and festivals. A significant portion of the population consists of Mexicans of European descent, primarily descended from the criollos of Castillian, Extremaduran, Galician, Basque, and Andalusian origin, but also from early Portuguese settlers and later French, Irish, and Italian, German, Dutch, Slavic and Greek immigrants, among others. History The region's native inhabitants, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxaca
Oaxaca ( , also , , from nci, Huāxyacac ), officially the Free and Sovereign State of Oaxaca ( es, Estado Libre y Soberano de Oaxaca), is one of the 32 states that compose the Federative Entities of Mexico. It is divided into 570 municipalities, of which 418 (almost three quarters) are governed by the system of (customs and traditions) with recognized local forms of self-governance. Its capital city is Oaxaca de Juárez. Oaxaca is in southwestern Mexico. It is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north, and Chiapas to the east. To the south, Oaxaca has a significant coastline on the Pacific Ocean. The state is best known for its indigenous peoples and cultures. The most numerous and best known are the Zapotecs and the Mixtecs, but there are sixteen that are officially recognized. These cultures have survived better than most others in México due to the state's rugged and isolating terrain. Most live in the Central ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla Chips
A tortilla chip is a snack food made from corn tortillas, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of nixtamalized corn, vegetable oil, salt and water. Although first mass-produced commercially in the U.S. in Los Angeles in the late 1940s, tortilla chips grew out of Mexican cuisine, where similar items were well known, such as totopos and tostadas. Though usually made of yellow corn, they can also be made of white, blue, or red corn. Tortilla chips intended to be dipped are typically only lightly salted, while others may be seasoned with a variety of flavors. History The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (cheese)
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" ''zernyony tvorog'', literally "grainy quark"). Quark is similar to French fromage blanc. It is distinct from I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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