How To Make Boursin Cheese
User Reviews
5
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
16 servings
-
Calories
68 kcal
-
Course
Condiments
-
Cuisine
Mediterranean, French, Italian, American
How To Make Boursin Cheese
Description
This recipe starts by softening cream cheese and unsalted butter at room temperature before whipping them together until fluffy. It uses dried parsley and chives alongside garlic powder to recreate the herbaceous notes associated with Boursin cheese. Salt, white pepper, and a hint of white vinegar balance the flavors, adding brightness and mild spice.
Once mixed thoroughly, the cheese mixture is packed into a small container lined with plastic wrap and chilled for about an hour to firm up. This process yields a spreadable cheese with smooth texture and fresh, savory taste. It can be served on crackers, bread, or incorporated into recipes requiring flavorful soft cheese.
The cheese stores well in the refrigerator for up to two weeks, and it can also be frozen for up to three months in an airtight container; thaw overnight in the fridge before use to maintain texture.
Ingredients
- 8 oz cream cheese 226 g
- ¼ cup butter ½ stick or 2 oz, 57 g, unsalted
- ½ tsp parsley dried
- ½ tsp chives dried
- ¼ tsp garlic powder
- ¼ to ½ tsp salt start with less then add to taste
- ⅛ tsp white pepper
- ⅛ tsp white vinegar
Instructions
- Prep: Set cream cheese and butter on the counter for about 30 minutes before starting.
- Whip: Using an electric beater, combine cream cheese and butter in a medium bowl until evenly mixed and a little fluffy, about 1 minute.
- Flavor: Add all remaining ingredients and continue beating until well mixed, about 30 seconds.
- Shape: Line a 1 cup-sized measuring cup with plastic wrap. Spoon cheese mixture into the cup, firmly pressing down to fill all of the corners. Cover in plastic wrap and refrigerate until firm, about 1 hour.
- Serve: When ready to serve, gently pull the wrapped cheese from the cup, then unwrap and set on a plate for serving (or use in a recipe)!
Notes
- Let cream cheese and butter soften at room temperature for easier mixing.
- After mixing, chill the cheese in plastic wrap for about an hour to firm up for spreading.
- Store in the refrigerator for up to two weeks for best freshness.
- Freeze in an airtight container for up to three months; thaw overnight in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 68kcal | 3% |
| Carbohydrates | 1.9g | 1% |
| Protein | 1.5g | 3% |
| Fat | 6.3g | 10% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 659mg | 27% |
| Potassium | 69mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.5g | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
