Homemade Herb Boursin (with vinegar)
A homemade version of the famous Boursin cheese, made from whole farm milk and white wine vinegar, creamy and flavored with fresh herbs.
A homemade version of the famous Boursin cheese, made from whole farm milk and white wine vinegar, creamy and flavored with fresh herbs.
Time
1 d. 1 h. 15 min. =
45 min. +
30 min. +
1 d.
Utensils
1 knife1 sauce pan1 strainer1 thermometer1 bowl
Ingredients for 6 parts
- 1 c. à s. sea salt
- 2 c. à s. parsley
- 1 c. à c. garlic powder
- 1 L. whole milk
- 0.25 c. à c. black pepper
- 60 ml. vinegar
- 1 c. à c. praf de ceapa
- 2 c. à s. chives
Steps
- Heat the whole milk in a saucepan over low heat until it reaches 85°C. Use a kitchen thermometer to control the temperature.
- Remove the saucepan from the heat and add the white wine vinegar. Mix gently and let it rest for 15 minutes at room temperature for the milk to curdle.
- Place a cheesecloth in a colander and pour the milk curds. Let it drain for 2 hours.
- Transfer the drained cheese to a bowl. Add the salt and mix.
- Finely chop the chives and parsley.
- Add the chopped herbs, garlic powder, onion powder, and black pepper to the cheese. Mix well.
- Transfer the cheese to an airtight container and let it rest in the refrigerator for at least 24 hours.
- Serve chilled with bread, crackers, or vegetables.