Description
This homemade Boursin cheese recipe recreates the creamy, herby, and flavorful spread you love from the foil-wrapped original. Combining cream cheese, butter, and a blend of dried herbs and spices, this easy no-cook recipe results in a soft, flavorful cheese perfect for serving as a dip or ingredient in various dishes.
Ingredients
Cheese Base
- 8 oz cream cheese (226 g)
- ¼ cup unsalted butter (½ stick or 2 oz, 57 g)
Herbs and Seasonings
- ½ tsp dried parsley
- ½ tsp dried chives
- 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 the cream cheese and butter on the counter for about 30 minutes to soften, which helps them blend smoothly.
- Whip: Using an electric mixer, combine the softened cream cheese and butter in a medium bowl. Beat until the mixture is evenly combined and slightly fluffy, about 1 minute.
- Flavor: Add the dried parsley, dried chives, garlic powder, salt, white pepper, and white vinegar to the bowl. Continue beating the mixture until all ingredients are well incorporated, approximately 30 seconds.
- Shape: Line a 1-cup measuring cup with plastic wrap. Spoon the cheese mixture into the cup, pressing firmly to eliminate air pockets and fill all corners.
- Chill: Cover the filled cup tightly with plastic wrap and refrigerate for about 1 hour until the cheese is firm and holds its shape.
- Serve: Remove the wrapped cheese from the cup, unwrap carefully, and place on a serving plate. Use it as a dip, spread, or in your favorite recipes.
Notes
- Storage: Keep the homemade Boursin cheese refrigerated for up to two weeks.
- Freezing: It can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before using.
- Adjust salt to taste to control sodium levels.
