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homemade boursin

Do any of you make a version of Boursin at home? I particularly like the herb and garlic version and would like a less expensive way to have it in my sandwiches and eggs!

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  1. I have made a version of the regular Boursin with cream cheese, dried: chervil, parsley, dill and white wine; mix well and keep in refrig. for 2-3 days so that the flavors blend. It really tasted quite like the original.

    1. I think I saw a recipe once that called for both cream cheese and some butter to make the cheese base. Anyone try this?

      2 Replies
      1. re: slowfoodgrrl

        I saw this recipe and haven't tried it yet, but it got a lot of great reviews! It has butter and cream cheese.


        1. re: slowfoodgrrl

          I haven't tried to make it, but I have eaten a version it. The hostess who made it, used equal parts cream cheese/butter...it was FAR too rich. And, the poor herbs didn't have a chance to show off their talents. If I were to try it, I would cut the ratio down, considerably. A very tiny bit of butter, for accent, with an infusion of ground pepper, might have balanced it.

        2. use pureed fresh garlic, dried oregano, dried basil and some hot pepper flakes, beat up very well in mixing machine (or cuisinart but paddle of mixer is best) until soft and fluffy. Will keep for up to a week or so as long as your utensils are all clean etc.

          also called rondele cheese.

          1. I make a version of Boursin at home with drained [goat milk] yogurt as a base. (I imagine that you can make it with regular plain yogurt, but it happens that the few times I've made this, the local farmer's market had goat milk yogurt.) Drain yogurt in cheesecloth/coffee filter/whatever and mix in flavourings half way through the draining process. I've come to really like cumin, salt, and coriander, but that's mainly because garlic always came out far too pungent.

            1. Here's a recipe I learned at a Cuisinart cooking class eons ago. I clove garlic, 8 oz. unsalted butter. 16 oz. cream cheese, 1/2 tsp each salt, basil, marjoram, chives, 1/4 tsp dried thyme, 1 tsp dried dill, 1 tblsp fresh parsley 1/4 tsp frsh ground pepper. Drop garlic clove in work bowl w/ machine running to mince. Add the rest and blend thoroughly. Works like a charm and is smooth but not too rich.

              1. I recently started making Boursin from pasteurized whole milk. The whole process takes less than 3 days and involves little work and very little money. The resulting cheese was said to be exactly like the real deal, according to several French nationals (living here in Thailand). I am going to put a description together (with pictures), which I will publish on my website http://maipenarai.com. If interested, pls let me know and I will try to publish it here as well.

                12 Replies
                1. re: EricVercauteren

                  I'd really like this recipe. It is almost impossible to get Boursin here (Bangladesh) and I would love to have a new party treat.

                  1. re: lulubelle

                    Here in Thailand you can get Boursin, but it's imported, so very expensive.
                    Pictures are now posted on my website ( http://maipenarai.com ). Detailed descriptions will follow, but it's extremely simple. Ingredients: 5 liters of pasteurized whole milk, starter, salt, pepper and garlic powder. The 5 liters of milk give me about 1.2 Kg of Boursin. Regarding the starter: only needs to be made one time (in advance) by mixing some milk, yoghurt and other sour dairy products and letting this mix stand for a day or two. The whey, obtained while making the cheese, is thereafter used as starter for the next batch. The whey can be stored in the freezer in between cheese making sessions.
                    I did make the cheese in an ambient temperature of 32 Celsius and very high humidity (tropics). So the time to make the cheese might be different in Bangladesh.
                    I hope this helps you on the way. I will write up more details soon. And yes, I would be interested to hear how your Boursin turned out.

                    1. re: EricVercauteren

                      Has anyone tried this? I am having difficulty committing to making this all at room temperature without any heating. If you have made it, how did you make the starter and how much did you use for a gallon of milk?

                      1. re: smtucker

                        Oops... just checked my website and I realized that I didn't mention anything about how I made the starter! I made a concoction of several milk based products, like natural unsweetened yoghurt, some buttermilk and I added this “Yakult”, which is a milk-based health drink in a very small bottle (sold here in Thailand) but they also had something similar in Europe. If I remember correctly, I used it because of the lacto-bacillicus stuff in it. I’ll try to convince my wife to go shopping tomorrow (shouldn’t be a problem) and buy the ingredients again. I will then try to post more detailed info about the starter I initially made. I used the whey as starter in subsequent batches. I didn't really care too much about the amount per 5 liters. Just mixed it into 5 liters of UHT milk and let it do its stuff.
                        Regarding the room temperature: here we have 32 Centigrades with very high humidity (80 to 90+ percent).

                      2. re: EricVercauteren

                        eric, you have a nice blog! love your pizza oven and flower photos from your garden. thanks for the boursin recipe. i love boursin, even melted into softly scrambled eggs, served on good sourdough toast!

                        1. re: alkapal

                          Call me nuts, but I am halfway through this process now. Will report on my success. [I really didn't want to use cream cheese. I wanted to make the cheese.]

                          1. re: smtucker

                            Anxious to hear the result. Hope it worked out ok.

                            1. re: EricVercauteren

                              Total failure! I ended up with a cheesecloth full of sour milk. I think my starter wasn't any good. But I am not giving up. I am making a new starter now, and will persevere until I have cheese. After all, I have already prepared onions, garlic, and herbs for the mix-ins!

                              1. re: smtucker

                                You might break down and buy some of the real stuff to derive your starter from, I don't believe it is pasteurized after culturing.

                          2. re: alkapal

                            Alkapal, the oven was a 4 months project to build, but very successful to make pizzas and bread. The credit for the flowers goes to my wife.
                            When you mentioned melted Boursin into scrambled eggs, I melted plenty of my home-made pepper Boursin on a grilled steak instead. My gosh! This was excellent!!! I wonder if I will ever order a steak in a restaurant again: this could be a secret recipe. Oops! It's out on the Internet now. Who cares... I hope many people can enjoy it the way I did enjoyed it tonight. Txs for the idea of melting it on top of other foods: I never thought of that.

                            1. re: EricVercauteren

                              Great idea! It'll be on my new web site: homemadepepperboursinonsteak.com!

                      3. re: EricVercauteren

                        I enjoyed all the great photos for both cheese making processes. I would like recipes too?

                      4. Funny you should mention this. I recently got the following recipe from a group I belong to and I need to give credit to Charlie Knox. I tried this a couple of days ago and loved it. I have tried other recipes for homemade boursin but I like this one the best so far.


                        Yield: 1 Pound

                        2 pk (8 ounces) cream cheese;
                        -room temperature
                        4 oz Butter; room temperature
                        1 ts Dried oregano
                        1/4 ts Dried dill
                        1/4 ts Dried basil
                        1/4 ts Dried thyme
                        1/4 ts Marjoram
                        1/4 ts Fresh ground black pepper
                        2 Cloves garlic; peeled and
                        -lightly crushed

                        Combine all ingredients in a food processor until smooth.
                        at least four hours before serving.

                        This recipe is very close to the commercial cheese.


                        1. My recipe is a little less fattening but none the less tasty. I do the yogurt cheese method. Mix plain yogurt with dry ranch dressing seasoning (to your taste), dump the seasoned yogurt into a cheese cloth hang it over a receptacle to drain off the whey for about 8 to 12 hours (depending on how solid you want the finished product.

                          1. Boursin is an "industriel" French cheese with no affinage, made with garlic and herbs. It's usually enriched with cream.
                            Using American cream cheese introduces various gum products.

                            A decent substitute can be made with yogurt "cheese" even using plain supermarket yogurt because it's mild like the French version and the garlic covers a multitude of sins. There are simple funnels that are available for this or you can use a "gold" metal coffee filter. Paper filters don't work well.

                            I make a good version with 2% milk that is closer because it doesn't have the "tang" that yogurt has which boursin doesn't have.
                            Heat 2 quarts of 2% milk with 1 cup buttermilk and 6 to 8 drops of liquid rennet, to 100 degrees in a stainless (or other non-reactive) saucepan. Remove from heat, cover and let sit at room temperature at least 5 hours or overnight.
                            Scoop curds from pot into a cloth-lined strainer, taking care to keep them as intact as possible. The whey may be saved for another use. Let drain until the cheese is as dry as you prefer. Place in the refrigerator, covered, to continue draining, remembering to put something under the strainer to catch the whey which will continue to drain for some time.
                            Put the drained cheese into a container and use as you wish. The cheese keeps for a week or two but it does get a bit stronger and almost like goat cheese.
                            Add pureed garlic and herbs, salt and pepper to taste. Stir to re-combine any moisture that separates.
                            If you wish to enrich it with cream like the French version, let it drain until very dry.

                            1. We have cheese!

                              I mixed and matched from several sources. I created a fresh cheese starter purchased from cheesemaking.com. When that was ready, I mixed 2 ounces of the starter, 1/2 gallon whole milk, and 1 cup buttermilk in a stainless pot and brought the mixture up to 100º. Meanwhile, I dissolved 1/4 tablet of vegetarian rennet in a 1/3 filter water.

                              When the milk mixture reached temperature, I gently stirred in half of the rennet water. The pot sat for 8 hrs, undisturbed at room temperature. I then cut the curd into 1/2" chunks, and gently moved them into a butter muslin lined colander. Then hung the mixture over a pot at room temperature for 12 hours. Moved the cheese to a bowl, added 1 tablespoon light cream and some dehydrated garlic, chives, parsley and salt.

                              I think the mixture could have sat longer to form more firm curds ( or maybe a touch more rennet?], but overall, this was a great success!

                              4 Replies
                              1. re: smtucker

                                Congrats! I restarted making Boursin from the beginning, which means making the starter myself with a few simple ingredients, which are now listed (with pics) on my website page at http://maipenarai.com/?page_id=77
                                I don't know why it works all the time: from starter to finished product in less than 3 days. The cheese has the consistency of Boursin and tastes great, not sour, neither is it just coagulated milk or yoghurt. I do not use rennet, because I cannot find it here in Thailand and I don't really need it for the Boursin. One more detail: the ambient temperature is 32 Celcius (89.6 F) with very high tropical humidity, maybe that's playing a roll as well.

                                1. re: EricVercauteren

                                  Eric, I think the temperature is the big difference. My kitchen is around 75º these days as winter is coming. However, at night, the temperatures have been falling to as low as 50º. I bought a warming pad [the kind folks use for sore muscles] but it has an automatic shut off. I need to return it, and find another one that isn't so safety minded. My thoughts are that I can rest the glass jar on top of a warming pad to stabilize the temperature.

                                  Another possibility is that our milk products are different. Whatever the reason, I still thank you for inspiring me to even try this. I have learned as much from my failures as from success, though success is much tastier.

                                  1. re: EricVercauteren

                                    Aha! It is the quark that is different! That is a natural cheese starter, non-pasturized after culture. That plus the addition of the lime explains why my experiment was a failure, and yours was a success.

                                    1. re: smtucker

                                      Txs for the explanations you gave. So it is indeed quark that I'm using... I wasn't sure, English not being my mothertongue. I always thought that the Betagen/Yakult or whatever it's called in Europe, was the main reason for success. Not to forget the ambient temerature and humidity, as you pointed out, could be of influence. Anyway, we both end up with real cheese and that's what it's all about. BTW, winter is coming already!? I haven't experienced that in years, lucky me! ;-)

                                2. I drained yogurt in a dish towel. You can speed it up a lot by twisting it and wringing out the whey. I chopped mixed fresh herbs from the garden, added garlic and *touch* of cayenne, a bit of butter for extra richness (probably not needed though), and got a great, pretty close version of boursin. I was really pleased with the result. Made it on Sunday, and I'm still enjoying it.

                                  3 Replies
                                  1. re: scuzzo

                                    Scuzzo, I'm looking to make some boursin also; can't abide the grocery store price anymore $6.99!!!!! ... someone very nice posted a recipe for a soft cheese with herbs but it uses 2 qts. of 1/2 & 1/2...then you add buttermilk...it needs to clabber and so forth...I'm going to try that recipe but with these storms in our midst (I live in SW FL), I'm afraid our power will go out and then I'll have lost all. But, what kind of yogurt did you start with if I may ask? Dannon plain, maybe? How much? Yours would be my less expensive experiment...thank you!

                                    1. re: Val

                                      Val, have a look at the simple and cheap method I use to make Boursin: http://maipenarai.com/?page_id=77. But as I mentioned in a reply to Smtucker, I don't know why it works so well, while Smtucker had no success trying my method (although this was before I noted down how I made the starter).
                                      Keep yourself safe these days: I live on the other side of the globe, but follow the developments.

                                      1. re: Val

                                        I used Trader Joe's plain yogurt. But I've done it with other brands. Bought the big container, put a dishtowel in a strainer, dumped it in. It starts to drain right away, but I got impatient, so I twisted the towel and wrung out liquid quicker. (I had a double thickness of your standard floursack dishtowel.) I'd let it sit a few, then come back and twist, etc. I think I had mine drained in about a half hour. Got it down to about 1/3 the original volume. Chopped herbs, garlic, pinch of cayenne, and mixed. It was a very good spread, and quite close to Boursin.

                                    2. I'm a "super-taster" and find the flavors of yogurt and buttermilk to be poor matches (unpleasant tasting) to the original, commercial version.

                                      It probably works fine for some people, though, so experimentation is important.