Home-made Boursin Cheese

[rodentraiser]

Y'all know the little packages of Boursin cheese you get in the stores in that little foil wrapper that costs $6 for 3oz? Well, I found a recipe for Bousin cheese today and made it tonight. I'd gone to Safeway and gotten a French Baguette and decided to try making this instead of buying the cheese. The recipe calls for 14oz of cream cheese but I didn't have any idea what to do with the remaining 2oz, so I just used two 8oz paks and added a little extra of everything else.

Let me tell you, this stuff is delicious. Tomorrow I'm going to be eating home-made Boursin cheese on French bread all day.

Here is the link to the recipe:

Homemade Boursin Cheese - The Recipe Critic

Boursin cheese is soft, creamy, and bursting with herbal flavor. You can use it as a dip or to enhance other dishes like pasta and soup!

therecipecritic.com

Oh, I would cut back on the garlic powder a little.

 

[taxlady]

Homemade Boursinoid is good stuff. I find that the texture of Boursin is a little drier and crumblier than cream cheese. Sometimes it is easier to deal with homemade stuff.

I have made it with cream cheese and I have also made it with homemade quark.

 

[rodentraiser]

What is homemade quark? I only know Quark from DS9 and from quantum physics.

 

[dragnlaw]

Quark, a creamy sort of sour cream and/or yogurt if you will. AKA 'dry curd cheese', 'pot cheese' and also 'farmer's cheese' - but I personally think of farmer's cheese as a sort of fresh and very mild cheddar.

 

[taxlady]

What is homemade quark? I only know Quark from DS9 and from quantum physics.

Quark is a fresh cheese made from soured milk. It's a great substitute for cream cheese, especially as a spread.

Here are my instructions for making it. It isn't necessary to heat the quark to make the curds separate. Heating just makes them separate quicker.

ISO additions to cream cheese or quark

I've made another batch of quark. I'm getting tired of making it taste like Boursin (chives, parsley, garlic, salt). I'm almost out of olives, so my other standby: olives and chopped walnuts, is out for the moment. What do you like adding to cream cheese or quark?

www.discusscooking.com

 

[dragnlaw]

OMGA (oh my giddy aunt) Thanks for the link and the memories taxy!
Good reading. I'd completely forgotten that thread.

 

[jennyema]

Taxy, how long does it take in the winter in a cold house?

 

[Andy M.]

Y'all know the little packages of Boursin cheese you get in the stores in that little foil wrapper that costs $6 for 3oz? Well, I found a recipe for Bousin cheese today and made it tonight. I'd gone to Safeway and gotten a French Baguette and decided to try making this instead of buying the cheese. The recipe calls for 14oz of cream cheese but I didn't have any idea what to do with the remaining 2oz, so I just used two 8oz paks and added a little extra of everything else.

Let me tell you, this stuff is delicious. Tomorrow I'm going to be eating home-made Boursin cheese on French bread all day.

Here is the link to the recipe:

Homemade Boursin Cheese - The Recipe Critic

Boursin cheese is soft, creamy, and bursting with herbal flavor. You can use it as a dip or to enhance other dishes like pasta and soup!

therecipecritic.com

Oh, I would cut back on the garlic powder a little.

Thanks for the recipe. I think I'll try it.

 

[rodentraiser]

You're very welcome!

 

[taxlady]

Taxy, how long does it take in the winter in a cold house?

It can take three days in a chilly house in winter.

 

[GaryHyslop]

That’s a fantastic idea! I bet your homemade Boursin cheese tastes amazing on a baguette. Thanks for sharing your twist on the recipe and I’ll definitely give it a try!

 

[jennyema]

It can take three days in a chilly house in winter.

I remember making Quark maybe 20 years ago. Thanks to you, I’ll make it again. Hopefully it will be ready for this weekend.

Thanks for reposting!

 

[taxlady]

I remember making Quark maybe 20 years ago. Thanks to you, I’ll make it again. Hopefully it will be ready for this weekend.

Thanks for reposting!

You could turn your oven on for a very short while, just to make it a little bit warm. Then, with the oven off, put the bowl of milk that you are souring/clabbering in the oven to have a wamer, draft-free place to grow its microorganisms.

 

[jennyema]

Thanks, Taxy

And also Rodenty for bringing this thing up in the first place!

 

[rodentraiser]

You're welcome! I was just so excited to know I wouldn't have to pay $6 for a small package of cheese again.

 

[taxlady]

Another thing I like to make with cream cheese or quark is a spread called a Northern Lights. It has chopped pecans (walnuts work too) and chopped olives. It makes a nice dip for veggie sticks or spread for bread. It's really good on bread with a piece of lettuce and a slice of ham.