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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.

        http://www.recipezaar.com/80675

        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.