Jocoque is a dairy product that's not always the same everywhere in Mexico. In Jalisco, it's runny and sour and I buy it at the tianguis out of a pot. It doesn't taste much like homemade yogurt. My favorite thing to do with it so far is to make a tomato sauce that's really good on enchilada-like things. Just blend up 3-4 Roma tomatoes with a chunk of onion, then cook it down for a few minutes. Put it back in the blender with about a cup or a little more of jocoque and blend again. That's it.