Ingredients
Equipment
Method
- Begin with completed, thick homemade yogurt cheese. Weigh the yogurt cheese after draining. Have the butter softened and coconut oil liquid but only slightly warm. Yogurt making, draining, and butter softening happen before this recipe.
- Line a freezer-suitable glass loaf pan with parchment, leaving paper above the sides for lifting. Clear a level space in the freezer.
- Add yogurt cheese, butter, blueberries, vanilla, coconut oil, salt, and optional raw honey to the Ninja BN801 food-processor bowl with its chopping blade. Secure the lid and process until creamy and evenly purple.
- Stop the machine completely before scraping the sides if needed. Process again until no hard butter lumps or cheese patches remain; fine blueberry-skin flecks may remain. Stop and remove the chopping blade by the top shaft before emptying the bowl.
- Spread the filling evenly into the lined pan, including its corners. Smooth the top and freeze level for one hour.
- Lift the partly frozen layer using the parchment and cut into twelve equal pieces per single batch. Return to the freezer for another one to two hours, until solid.
- Transfer solid pieces to a covered freezer container, separating layers with parchment if needed. Take out only the serving portion and soften for about fifteen minutes before eating. Keep the rest frozen.
Notes
Yogurt cheese: Use the thick dairy left after draining completed homemade 24-hour yogurt. Weigh the cheese after draining; do not substitute the same weight of undrained yogurt or the liquid whey.
Butter and vanilla: Use the linked homemade unsalted butter and homemade vanilla. Keep their measured amounts. Butter should be soft and coconut oil liquid but not hot.
Honey: Raw honey is optional at the listed amount. Taste the filling before freezing. The batch without honey will be tangier and less sweet.
Time: Five minutes mixing, one hour first freeze, another 1–2 hours until solid, and about 15 minutes softening before serving. The card minimum is 140 minutes: 5 preparation + 120 freezing + 15 softening. Making/draining yogurt and softening butter are separate.
Yield: Twelve equal pieces per single batch, without a fixed gram weight. Layer thickness depends on the loaf pan. For 2×, use two pans if needed to keep the layer thickness similar; finish freezing until solid rather than automatically doubling time.
GAPS: Full GAPS after all ingredients, including yogurt cheese and butter, are introduced. This is a small between-meal treat. Not labeled ketogenic GAPS: the 2020 guidance replaces yogurt/kefir with homemade sour cream. Not a No-Plant or early Intro formula.
Storage: Keep solid bites covered in the freezer. Separate layers with parchment and take out only the portion you will serve, about 15 minutes before eating.