from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored with fruit.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A milk-based product thickened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring.
- n. Any similar product based on other substances (e.g. soy yogurt).
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a custard-like food made from curdled milk
If you can't find jocoque, a mixture of half sour cream and half regular plain yogurt is an acceptable substitute.
The taste of a good plain yogurt is full of lactic acid, a natural byproduct of fermentation that also gives depth to the flavors of foods like Parmesan cheese and prosciutto.
So, the slow churned "yogurt" is really like eating milk with corn syryp and flavoring in there.
Her snack ideas: celery and salsa; fat-free plain yogurt with fruit (cooked apple, pineapple, berries in season and on sale); baked apple with cinnamon and Splenda; warmed low-fat cheese (Laughing Cow wedges) with a light, toasted English muffin.
Also, you can use buttermilk or even plain yogurt instead of milk if you like.
Jocoque, a thick yogurt, is spooned over the hot chilaquiles.
Basically these are bacterial cultures much like those in yogurt, given to cattle in their feed.
The yogurt may also be made well ahead (or purchased, if strained Greek yogurt is available where you live).
Just FYI, while certainly an interesting creation, GG yogurt is not Greek yogurt.
Grated zest of 1 lemon (I omitted this) 1/2 cup plain yogurt
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