Ingredients
Equipment
Method
- Stir or shake the finished rich homemade coconut milk back together before measuring the full amount. Put it with the measured drained yogurt cheese in a saucepan, then set over medium-low heat. Stir and press the thick cheese into the milk while scraping the bottom and edges, about 7 minutes until warm and more evenly combined. Keep below a boil and lower the heat if actively bubbling or sticking.
- While the base warms, grate the weighed white cheddar and divide it roughly into two halves. Keep both portions beside the stove.
- Stir the first half of the cheddar into the warm coconut-milk base a large pinch, about a tablespoon, at a time. Let each addition melt before adding the next, stirring and scraping the bottom. Look for recognizable shreds to disappear into the mixture rather than remaining in a pile.
- After the first half is incorporated, continue gently for about 3 minutes. Add the remaining half together, stir and turn the burner to low. Give the last shreds a few more minutes to melt. Move the saucepan off the burner if retained heat keeps the sauce bubbling. Do not boil or reduce it; finish with a thorough stir.
- Serve warm over cooked vegetables or meat. Expect approximately 2 1/2 cups, or about ten quarter-cup servings. Refrigerate leftovers promptly in a shallow covered container at 40°F or below and use within 3–4 days. Reheat only the portion needed gently while stirring to 165°F. A little of the same recombined rich coconut milk can loosen a reheated portion if necessary.
Notes
Full GAPS after coconut, homemade yogurt cheese and natural cheddar are introduced. This sauce contains dairy: coconut milk replaces the liquid cream portion, while yogurt cheese and cheddar remain. Not an early Intro, No-Plant or ketogenic-GAPS recipe. Use plain strained homemade coconut milk and weigh the yogurt cheese after draining.
Stir or shake separated coconut milk back together before measuring 1½ cups. Keep the recipe at 8 ounces drained yogurt cheese, 1½ cups rich coconut milk and 8 ounces white cheddar. Making the milk and fermenting/draining yogurt happen beforehand. No sweetened or vanilla-flavored coconut drink.
Allow about 10 minutes preparation and 15 minutes cooking, approximately 25 minutes total. Keep below a boil, stir and scrape the bottom, add the first half of the cheddar gradually and finish the second half on low heat. The melted-cheese endpoint controls the cooking time.
Yield is approximately 2½ cups, or ten quarter-cup servings; homemade milk and cheese can change the exact amount and texture. At 2× use 16 ounces drained yogurt cheese, 3 cups rich coconut milk and 16 ounces cheddar for about twenty quarter-cup servings. Use sufficient stirring room and do not automatically double the cooking time.
Keep leftovers covered and refrigerated at 40°F or below, use within 3–4 days, and reheat only the portion needed gently to 165°F while stirring. A little of the same recombined rich coconut milk can loosen a reheated portion. Do not add flour, starch, gelatin or extra unmeasured fat to the original batch.