Homemade Boursin is so easy to make you may never pay gourmet prices again!
I had seen recipes for homemade Boursin before but didn’t give them much thought until that cute little square pack hit $7.00 in the grocery store! Whoa!!!
So I started to look more closely at those recipes! But then I was disappointed because they all said they had added lots more herbs and spices.
I like the simplicity of the original Boursin so I went on a quest to try to duplicate the original as best I could.
The ingredient list mentions garlic, parsley and chives so I went with that. The combination of cream cheese and butter whipped to the right, soft texture worked well.
I used light cream cheese, salted butter, garlic powder and fresh herbs and I was really pleased with the taste and texture.
The recipe makes 2 cheeseballs- both slightly larger than the store bought I would say. So….you are getting two cheeseballs for about half the price of one in the store.
The commercial one has a longer best before window I would say. I think about a week in the fridge, sealed, would be the longest I would want to keep it.
So… either may a half recipe for one or full recipe for a party or larger gathering.
We spread it on crackers and also used on a breakfast bagel with smoked salmon. Loved it both ways!
Homemade Boursin
Ingredients
- 8 oz cream cheese, room temperature I used light.
- 4 oz butter, room temperature
- 1/2 tsp garlic powder can increase to 1 tsp if stronger flavour is desired
- 1 Tbsp chives minced, see Note 1
- 1 Tbsp parsley minced, see Note 1
Instructions
- Beat cream cheese and butter together 4-5 minutes until they mixture is light and fluffy. Add the garlic powder and fresh herbs and beat another couple of minutes until everything is evenly incorporated.
- Transfer the cheese mixture to a serving bowl and cover with plastic wrap. Alternatively shape the mixture in to a dome and wrap in plastic wrap.
- Refrigerate 1-2 hours before serving to allow flavours to meld. Garnish with more parsley if desired and serve with cracker.
- Will keep sealed in the fridge for a week.
Notes
