Homemade Boursin-Style Garlic and Herb Cheese

Ingredients

• 1 L whole milk (Estimated amount; bring to a simmer.)
• 200 g crème fraîche (Add to the milk before heating.)
• 3 garlic cloves (Use whole or lightly crushed; the creator notes this version is less garlicky than store-bought Boursin.)
• 2 tbsp lemon juice (Add enough to curdle the milk; the exact amount was not stated.)
• 50 g unsalted butter (Softened; optional, but recommended by the creator for a firmer texture.)
• 2 tbsp fresh chives (Finely chopped; estimated amount.)
• 2 tbsp fresh parsley (Finely chopped; estimated amount.)
• fleur de sel (To taste.)
• black pepper (Freshly ground, to taste.)

Steps

1. 1

   Combine the whole milk, crème fraîche, and garlic cloves in a saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer; do not let it boil vigorously.

2. 2

   Add the lemon juice and stir briefly. Continue heating until the milk visibly curdles and separates into soft white solids and pale whey, about 1–3 minutes.

3. 3

   Set a fine-mesh strainer over a bowl and line it with cheesecloth or a clean linen cloth. Pour in the curdled mixture to separate the cheese solids from the whey.

4. 4

   Let the curds drain for 30 minutes. Gather the cloth and press the curds well to remove as much liquid as possible; the drier the curds, the firmer the finished cheese.

5. 5

   Transfer the drained curds to a bowl. Add the softened butter, if using, and mix until smooth and evenly incorporated.

6. 6

   Add the chopped chives, chopped parsley, fleur de sel, and freshly ground black pepper. Stir thoroughly so the herbs and seasoning are distributed throughout the cheese.

7. 7

   Line a small ramekin with a clean linen cloth or cheesecloth. Pack the seasoned cheese firmly into the ramekin and smooth the surface.

8. 8

   Refrigerate the shaped cheese for another 30 minutes so it firms up. Unmold or serve directly from the ramekin with bread, crackers, or vegetables.

Notes

The transcript did not provide exact quantities, so the milk, crème fraîche, lemon juice, butter, and herbs are practical estimates. Reserve the whey for another use if desired. Keep refrigerated and serve chilled; use within 3–4 days.

Nutrition per serving

• appetizer
• French
• vegetarian
• gluten-free
• no-bake
• homemade cheese
• herb cheese
• aperitif