These Berry Honey Labneh cups are so creamy, so sweet, and so delicious. They are perfect for a quick breakfast on-the-go or a mid-day snack.
When I was home over the weekend, I finished all the labneh from this recipe in a span of hours, just grabbing spoonfuls throughout the day. So damn delicious!
I first tried Labneh at a local cafe and bakery called Tatte. It is such a cute cafe with multiple locations all around Boston. If anyone is visiting Boston, please go here. Not an ad. They’re just great. Their breads, pastries, and breakfast dishes are to die for. One of my favorites is their Labneh Museli cup. Their Labneh is from Israel and it tastes amazing. I still have yet to master exactly how they make it taste THAT good…but maybe I just have to go to Israel. It is on my bucket list…hmmm…But I think I’ve mastered the homemade version pretty well in the meantime.
For those of you who don’t know what Labneh is, it is a strained yogurt that makes a “yogurt cheese.” It’s thick, spreadable, and soooo so creamy aka pure deliciousness. Some people eat it savory, some people eat it sweet. I like both. Just give me all the labneh, in any way, and every way.
What’s better? Labneh is SO easy to make at home. So easy. Like ridiculously easy. No trip to Israel required, I swear!
So here’s what you need to make Homemade Labneh:
- FULL FAT Plain Greek or Whole Milk Yogurt
- A Pinch of Salt
- Cheese Cloth
- A strainer over a bowl or a kitchen sink
All you do is mix the Greek yogurt with the salt, place into a cheese cloth and tie the ends above, and then place into a strainer over a bowl or tie the cheesecloth to your kitchen sink faucet allowing the yogurt-cheesecloth to hang from the faucet and fully drain all excess water.
As pictured above, I chose to place the cheese cloth in a strainer over a bowl and allow the excess water to drain into the bowl. I did place it in my refrigerator for those 24 hours because…I mean..my apartment is sweltering hot and I work for the Poison Control Department, I am not about to get no food poisoning! But I have read online that some people will just leave it out and it works just fine.
And then your labneh or “yogurt cheese” will turn out like this after 24-48 hours. Thick, creamy, delectable goodness. Nommmmmmm.
And to complete the ULTIMATE Labneh Cup, you spoon into individual servings, top with berries, chia seeds, pistachios or pumpkin seeds, and HONEY. Honey is so damn good on this labneh, ya’ll. They’re a match made in heaven. But…I mean, you can eat it savory too! Whip it up however you want!
Hope you all enjoy the recipe below! Now…I’ma work on planning that Israel trip…
Berry Honey Labneh Cups
Ingredients
Labneh
- 32 ounces of Whole Fat Plain Greek or Whole Milk Yogurt
- 1 Teaspoon of Salt
- Cheesecloth
Berry Honey Labneh Cups
- Labneh
- 2 cups of Berries I used raspberries and blackberries
- 2 Tablespoons Chia Seeds
- 1/3 cup Nuts or Seeds of your choice I used Pumpkin Seeds
- 2 Tablespoons Honey
Instructions
Labneh
- Mix together the yogurt and the salt
- Layer a large bowl with cheese cloth, a linen, or a towel
- Pour the yogurt over the cloth
- Tie all ends of the cloth together, creating a not over the yogurt and ensuring it is fully covered
- Tie the cloth from the kitchen sink faucet, allowing to hang and drain excess water into the sink OR place cloth into a strainer over a small bowl and place into the refrigerator
- Allow the yogurt to strain for 24-48 hours (I only did 24)
- After at least 24 hours, unwrap the yogurt from the cheesecloth and you will have thick, spreadable, "yogurt cheese"
Berry Honey Labneh Cups
- Spoon the labneh into 4-6 separate small bowls or cups
- Top with berries, seeds, and honey
- Serve and enjoy!
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