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Yogurt Cheddar Sauce for Full GAPS

A tangy Full GAPS cheddar sauce with 8 ounces of drained homemade yogurt cheese, 1½ cups of plain 24-hour yogurt and white cheddar. About ten quarter-cup servings, made with gentle heat in approximately 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Condiment, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces drained homemade 24-hour yogurt cheese weighed after draining; use the thick cheese, not the whey
  • 1 1/2 cups plain homemade 24-hour yogurt measured separately; undrained
  • 8 ounces natural white cheddar plain and additive-free; weigh, grate and divide into two halves

Equipment

  • Le Creuset Artichaut 1.75-quart saucepan
  • Kitchen scale
  • Measuring jug
  • Grater
  • Wooden spoon
  • Serving spoon
  • Shallow covered storage container
  • Food thermometer for reheating

Method
 

  1. Put the measured drained yogurt cheese and the separate plain yogurt portion in a saucepan. Set over medium-low heat. Stir, pressing the thick cheese into the yogurt and scraping the bottom and edges, about 7 minutes until warm and more evenly blended. Keep below a boil and lower the heat if actively bubbling.
  2. While the base warms, grate the weighed cheddar and divide it roughly into two halves. Keep both portions beside the stove.
  3. Stir the first half of the cheddar into the warm yogurt base a large pinch, about a tablespoon, at a time. Let each addition melt before adding the next, stirring and scraping the bottom. Watch for the recognizable shreds to disappear into the warm dairy rather than leaving an unmelted pile.
  4. 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 pan off the burner if retained heat keeps it bubbling. Do not boil or reduce the sauce; finish with a thorough stir.
  5. 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 plain homemade yogurt can loosen a reheated portion if necessary.

Notes

Full GAPS after homemade fermented dairy and natural cheddar are introduced. This version uses two separately measured yogurt forms: 8 ounces of finished drained yogurt cheese and 1½ cups of plain undrained 24-hour yogurt, plus 8 ounces cheddar. Making and draining yogurt happen beforehand. Not an early Intro, dairy-free or ketogenic-GAPS sauce. No egg or nut ingredients.
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, then the remaining half on low heat. The melted-cheese endpoint controls the cooking time.
Yield is approximately 2½ cups, or ten quarter-cup servings; homemade dairy can change the exact amount and texture. At 2× use 16 ounces of drained yogurt cheese, 3 cups plain yogurt 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 plain homemade yogurt can loosen a reheated portion. Do not add flour, starch, gelatin or extra unmeasured fat to the original batch.

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