Boursin Cheese Home-Made

 

6 wonderful home-made recipes courtesy of

The Backyard Chef  31.3.26

for Boursin cheese.

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If you are entertaining, then these would be fantastic served on

salted cheese crackers.

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@BackyardChef - Yorkshire chef with some wonderful 

recipe ideas on Facebook and Youtube.

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Utensils

 

• 150g small bowls (or line a Philadelphia cheese pot)

• Mixing bowl

• Electric whisk

• Cling film

 

 

Ingredients

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Original Boursin Recipe

(Makes about 150 g)

Cheese Base

    • Full-fat cream cheese – 110 g | 7 tbsp + 1 tsp | ~0.44 US cup | ~0.37 UK cup

    • Unsalted butter (soft) – 15 g | 1 tbsp | ~1 tbsp | ~1 tbsp

    • Double cream (heavy cream) – 20 g | 1 tbsp + 1 tsp | 20 ml | ~1½ tbsp

    • Skim milk powder – 1½ g | ½ tsp (optional for bond - it does not need it)

Seasoning

    • Dried garlic powder – ½ tsp | 1.5 g

    • Dried parsley – ½ tsp | 0.3 g

    • Dried chives – ½ tsp | 0.3 g

    • Fine salt – ¼ tsp | 1.5 g

    • White pepper – ⅛ tsp | 0.2 g

    • Lemon juice – ½ tsp | 2 ml (optional for a sour note - like a mature cheese)

Optional Shelf-Life Addition

    • Potassium sorbate – 0.1 g | tiny pinch (≈1/32 tsp) dissolved in ½ tsp warm water

If using fresh herbs:

    • Fresh parsley – 1 tsp | 3 g

    • Fresh chives – 1 tsp | 3 g

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Cracked Black Pepper Ingredients (150 g)

    • Cream cheese — 120 g / ~½ US cup + 1 tbsp / ~½ UK cup

    • Unsalted butter (soft) — 15 g / 1 tbsp

    • Double cream — 1 tbsp / 15 ml

    • Salt — ¼ tsp / 1.5 g

    • Cracked black pepper — 2–2.5 g / 1–1½ tsp

    • Lemon juice — ¼ tsp / 1 ml

 

Lemon & Dill Ingredients (150 g)

    • Cream cheese — 120 g / ~½ US cup + 1 tbsp / ~½ UK cup

    • Unsalted butter (soft) — 15 g / 1 tbsp

    • Double cream — 1 tbsp / 15 ml

    • Salt — ¼ tsp / 1.5 g

    • Sugar — ½ tsp / 2 g

    • Garlic powder — ¼ tsp / 0.5 g

    • Onion powder — ½ tsp / 1 g

    • White pepper — ⅛ tsp

    • Lemon juice — 1 tsp / 5 ml

    • Lemon zest — ½ tsp

    • White vinegar — ¼ tsp / 1 ml

    • Dried dill — ½ tsp (or 1½ tsp fresh)

    • Finely grated cucumber (well squeezed dry) — 1 tbsp / 15 g

 

Fig & Balsamic Ingredients (150 g)

    • Cream cheese — 120 g / ~½ US cup + 1 tbsp / ~½ UK cup

    • Unsalted butter (soft) — 15 g / 1 tbsp

    • Double cream — 1 tbsp / 15 ml

    • Dried figs (finely chopped) — 25 g / ~2 tbsp / ~¼ cup (loosely packed)

    • Sugar — ½ tsp / 2 g

    • Balsamic vinegar — 1 tsp / 5 ml

    • Molasses (or dark brown sugar) — ½ tsp / 3 g

    • Salt — ¼ tsp / 1.5 g

    • Onion powder — ¼ tsp / 0.5 g (very subtle background note)

    • Lemon juice — ¼ tsp / 1 ml

 

Chilli Ingredients (150 g)

    • Cream cheese — 120 g / ~½ US cup + 1 tbsp / ~½ UK cup

    • Unsalted butter (soft) — 15 g / 1 tbsp

    • Double cream — 1 tbsp / 15 ml

    • Salt — ¼ tsp / 1.5 g

    • Sugar — ½ tsp / 2 g

    • Chilli flakes — ½ tsp / ~1 g (adjust to taste)

    • Smoked paprika — ¼ tsp / 0.5 g (optional but adds depth)

    • Garlic powder — ¼ tsp / 0.5 g

    • Onion powder — ½ tsp / 1 g

    • Lemon juice — ½ tsp / 2.5 ml

    • White vinegar — ¼ tsp / 1 ml

 

Basil & Chive Ingredients (150 g)

    • Cream cheese — 120 g / ~½ US cup + 1 tbsp / ~½ UK cup

    • Unsalted butter (soft) — 15 g / 1 tbsp

    • Double cream — 1 tbsp / 15 ml

    • Dried basil — ¼ tsp

    • Dried chives — ¼ tsp

    • Salt — ¼ tsp / 1.5 g

    • White pepper — ⅛ tsp

    • Garlic powder — ¼ tsp / 0.5 g

    • Onion powder — ¼ tsp / 0.5 g

    • Lemon juice — ½ tsp / 2.5 ml

    • White vinegar — ¼ tsp / 1 ml

 

Cheese will last in the fridge 5 days (probably longer) 

 

 

Method

 

Combine all the ingredients into a bowl and whizz.    Spoon into cling film lined small cups and 

Cook's Note

 

Store in the fridge for up to a week, or freeze for three months