Homemade Yogurt Mousse with Blueberry Compote

I have been wanting to make mamia, a Basque version of yogurt made with sheep’s milk but I do not have access to fresh sheep’s milk so I settled for regular yogurt made with cow’s milk. Mamia, also known as cuajada in Spain, is not as tangy as yogurt. As a matter of fact, it is a little bit sweet and has the texture of fresh cheese. So it’s something in between thick yogurt and fresh cheese. It is traditionally served in red clay jars with honey and walnuts.

I have been making yogurt on and off for many years. We had a yogurt maker at home when I was growing up and my mother used to make it for us. People often ask me “why make your own when you can get really great quality yogurt in the supermarket?”. I don’t really know why. I suppose I like to put a little bit of love in everything I eat and everything I feed my family… just like my mother did. I am very particular about my yogurt and I cannot tolerate most supermarket brands. They are too sweet and they have too many binding ingredients that result in a gelatin-like product.


I used raw, unfiltered wildflower honey from Florida and organic blueberries. It is rare nowadays to find local ingredients at the supermarket but I got lucky this time. That’s what I miss about the Basque Country, great quality, homegrown ingredients.

I own a yogurt maker so I used it in this recipe but it is not a must. My oldest brother makes his own yogurt by heating the milk, adding the culture and letting the saucepan sit in a warm part of the kitchen overnight, so if you don’t have an electric yogurt maker, you can still make yogurt!

I also bought some yogurt starter from Yogourmet that contains acidophilus and other bacteria but you can use store-bought yogurt (125 ml plain yogurt) as a starter.


YOGURT

500 ml (2 cups) of organic whole milk
500 ml (2 cups) of organic skim milk
1 package of yogurt starter or 1 plain yogurt

In a saucepan, heat the milk to almost boiling point about 82ºC (180ºF).
Let the milk cool down to 42ºC-44ºC (108ºF-112ºF).
Add the yogurt starter to the milk. Mix well and pour into jars. Turn the yogurt maker on and let it culture for about 4 hours.

YOGURT MOUSSE

400 grams (2 cups) of homemade or store-bought plain yogurt
100 grams (4 Tbs) raw, unfiltered wildflower honey (any good quality honey will do)
8 grams (2 tsp) powdered gelatin
100 ml (½ cup) cold water
450 grams (2 cups) heavy cream

Whip the heavy cream to soft peaks. Set aside.
In a medium bowl, whisk together the yogurt and the honey.
In a small bowl bloom the gelatin in the cold water and let it sit for about 5 minutes. Melt the gelatin in the microwave for about 20 seconds. Whisk the dissolved gelatin into the yogurt mixture.
Finally, fold the heavy cream into the yogurt base.
Pipe the mousse into small ramekins or pour into bowls.

BLUEBERRY COMPOTE

300 grams (2 cups) of organic blueberries
75 grams (4 Tbs) of organic milled sugar

Cook the blueberries with the sugar in a small saucepan in low to medium heat for about 10 minutes or until the blueberries start to break open and the sugar makes a sauce.


I like to eat my yogurt mousse cold but my blueberry compote lukewarm… Delicious!

Finally, I have to thank my friend Katherine for helping me today with the photos for this blog. It was a cloudy afternoon and I had trouble getting good shots, but she came to my rescue! And also, that cutie pie holding the bowl, that’s Stella, Katherine’s little girl. She’s so cute!

Raspberry Pate de Fruit coming soon……

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17 Responses to “Homemade Yogurt Mousse with Blueberry Compote”

  1. Katherine says:

    That was the best dessert yet! Keep up the delicious work, your taste testers await. I can’t wait to see this blog made into a book, best seller!

  2. B says:

    A delicious and healthy (who said that desserts needed to be unhealthy?) yogurt to help Norah Jones (“My blueberry nights”) forget her love problems… So, if you’re a broken hearted, just go for this spirit up-lifting creamy and smooth compote (… with yogurt)

  3. Tartelette says:

    I am crazy for mamia! These are gorgoeus!

  4. Dana says:

    I *adore* homemade yogurt. My family and friends all think I’m crazy, but I make the stuff at least twice a month!!

  5. diva says:

    yummy! looks great. really like those glasses too. very stylish ;)

  6. Beatrix says:

    Me gustaria intentarlo con leche de cabra, pues la puedo conseguir, varia la forma de hacerlo?

    hermosas fotos, se me hace agua la boca…

    un beso!

  7. I’m reading through old posts today–this one made me very nostalgic–when I lived in India, we would make our own yogurt as well, the same way you describe, started with fresh yogurt from the yogurt maker and heated milk. We’d keep them in little clay jars in the cupboard overnight. I’m inspired to make some of my own today.

    And hey, i have the same little glass jars–they look so pretty with yogurts and fruits in them!

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  9. Anonymous says:

    The recipe is gorgeous ! I’ll be definetlu making it !
    Can you please tell me if I don’t have yogurt starter (and I don’t)how much plain yogurt do I use for the recipe?

  10. Aran says:

    Anonymous- you need about 120 grams plain yogurt for about 1 liter of milk. thanks.

  11. Anushruti says:

    Making yogurt is an everyday affair for us. Love your dessert!

  12. Kasey says:

    Wow, this sounds absolutely amazing. I’ve been debating getting a yogurt maker for some time, and I think I’ve come to the conclusion that I’m just curious enough.

  13. Anonymous says:

    I love yogurt very much and this is definitely a great recipe.

    However as I haven’t got a “real” mousse in Taiwan, I wonder if my mousse came out right. So it would be much appreciate if you could give me some help, thanks very much in advance for taking your time and posted this recipe.

    1. I use home-made yogurt so it contains a bit liquid. Do I need to drain the water out of yogurt before I whisk the yogurt and honey? Can honey be replaced by sugar?

    2. The mousse mixture is more like smoothie before chill in the fridge. Is the mixture right?

    3. After few hours sitting the mousse in the fridge, the bottom of the cup still has some waterlike. Is it resulted from insufficient gelatin? Will it taste defferent if adding too much gelatin?

    4. Any substitue I can use for gelatin?

    Once again, thanks a lot.

  14. anonymous- yes, drain some liquid first. you can use sugar instead. mixture is like smoothie then it will set in fridge. it could be not enough gelatin. if too much added, it will be rubbery and not pleasant at all. you can use agar agar instead but i haven’t experimented enough to give you an amount. thanks!

  15. Anonymous says:

    Hello!

    I just made a yogurt mousse last weekend based on your recipe. I used greek yogurt, and for the gelatine, I used milk to dissolve it. The thing is that when I put the gelatine mixture into the yogurt mixture, the gelatine is still a little bit warm (Not hot). Then I fix the mouse in a ring form with 2 layers of sponge cake and keep it over night in the fridge. The mousse outcome is nice, but a lot of water came out from it (but the mousse still keeps the form with some ). What is the problem? Thank you so much. YOu may write to me at thienthanh223@yahoo.com

  16. [...] came out perfectly right away, no surprise since it’s adapted from the talented Aran of Cannelle et Vanille—and I have made it three times [...]

  17. adele says:

    in regards to this direction: 1 package of yogurt starter or 1 plain yogurt
    does that mean i can use 1 ‘packet’ of plain yogurt rather than the yogurt ‘starter’?
    if so, how much does a ‘packet’ weigh?

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