Homemade Boursin-style fresh cheese

Name: Homemade Boursin-style fresh cheese
Cuisine: French, European, Mediterranean
Ingredients: 500g full fat Greek yogurt; Tablespoon chopped fresh parsley; Tablespoon chopped fresh chives; 1/2 to 1 teaspoon salt to taste; A good grind of pepper; 2 or more garlic cloves to taste

1 step

My homemade Boursin recreates the lunches of my teenage camping holidays in Brittany. As it’s made with Greek yogurt, the flavour is slightly fresher and tarter than shop bought Boursin. I usually make a double quantity of this, it will fill one of those plastic takeaway containers. If you’re doing a double quantity, one of those small packets of chives from Tesco is the perfect amount.

Updated at: Thu, 17 Aug 2023 09:46:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories321.5 kcal (16%)

Total Fat2 g (3%)

Carbs21.5 g (8%)

Sugars16.6 g (18%)

Protein52.4 g (105%)

Sodium1346.3 mg (67%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

500gfull fat Greek yogurt

½ teaspoonsalt

Instructions

Step 1

Mix all ingredients. If you want you can blend the herbs in a blender with a little yogurt, to save time. Don’t skimp on the herbs or seasonings! It needs a good amount of salt. Line a sieve or colander with a double layer of muslin, or a clean tea towel etc. You could probably use kitchen paper in a pinch. Leave enough fabric hanging over the sides to be able to fold it over the top of the sieve. Set the sieve over a bowl. Make sure you have enough space in the fridge to accommodate this setup! Pour the herby yoghurt into the fabric lined sieve. Fold the remaining fabric over the top of the yoghurt. Put the whole thing in the fridge and let it drain for between 12 and 48 hours depending on how firm you want the cheese to be. Once it has firmed up a little bit you can place a can or something heavy on top to speed up the process a little bit. Marvel at your delicious creation.