GARLIC HERB CHEESE (COPYCAT BOURSIN) RECIPE
If you've been following my recipes, you'll know that I may be responsible for Boursin being packed into your fridge. Once I discovered this French-style garlic herb cheese went way beyond the charcuterie board and was such a special ingredient for cooking, I started using it in many of my recipes. And the crowd went wild. Now you'll save on costs and make something so comparable, you'd swear it was the same thing.
Provided by Jeffrey
Categories Appetizers
Time 5m
Number Of Ingredients 11
Steps:
- Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that's easier but I find that familiar consistency is best achieved when mixed by hand.)
- Once done, you can either serve immediately with crackers or in a recipe (like my Sausage & Shells) or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin). Cover with plastic wrap if placing in the fridge where it will last up to a month.
Nutrition Facts : Calories 478 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 47 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1, Sodium 516 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BOURSIN HERBED YOGURT CHEESE
Serving suggestions:Serve with fresh veggies or crackers; or use as topping for baked potatoes or over hot steamed veggies.
Provided by Lorrie in Montreal
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients together in bowl.
- Refrigerate several hours to overnight so flavors will meld.
GARLIC-HERB YOGURT CHEESE
White pepper is milder than black, allowing the flavors of the herbs and yogurt to shine, but if you don't have it in your pantry, use black pepper to taste. The whey that drains out of the yogurt is a source of protein, calcium, potassium, and riboflavin. Freeze it in ice-cube trays to blend into fruit shakes and smoothies, or enjoy it (unfrozen) lightly sweetened, over ice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 8h10m
Yield Makes about 1 1/4 cups cheese and 2 cups whey
Number Of Ingredients 8
Steps:
- Fold a large piece of cheesecloth twice to form a 4-layer, roughly 18-inch square. Place in a sieve set over a large bowl, and spoon yogurt into center. Gathering the 4 corners, tie a piece of kitchen twine just above yogurt to form a tight bundle. Let yogurt (still in sieve over bowl) drain in refrigerator at least 8 hours and up to 24 hours.
- Cut open cheesecloth. Transfer yogurt cheese to a bowl; set whey aside for another use. Stir chives, parsley, garlic, salt, and pepper into yogurt cheese. Serve with crudites and bread.
HERBED YOGURT CHEESE
Yogurt cheese is a wonderful substituion for butter or margerine on crackers, bread etc.(Look at the calories) I love this herbed version on crostini, garnish with some parsley. It will keep in the fridge for up to a week. Use it plain or add your own favorite ingredients. No Fat yogurt works well - Make sure that the yogurt you use does not have geletin in it or it won't work.
Provided by Bergy
Categories Spreads
Time P1D
Yield 2 cups cheese
Number Of Ingredients 5
Steps:
- First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
- Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.
YOGURT CHEESE
You can use this versatile cheese in many different ways.I will post a boursin cheese recipe to use this with. Cook Time is just the wait time in the refrigerator.
Provided by Lorrie in Montreal
Categories Low Cholesterol
Time 5m
Yield 2 cups
Number Of Ingredients 1
Steps:
- Line a sieve with a coffee filter or cheesecloth.
- Suspend the sieve over a deep bowl.
- Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
- When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
- Discard the liquid in the bowl and refrigerate the yogurt cheese.
- Use within 1 week, discarding any accumulated liquid before using.
BOURSIN CHEESE (HOMEMADE)
Boursin-style cheese can easily be made at home. Not just more economical, but fresher and tastier. Rub all the dried herbs used between your fingers before adding.
Provided by evelynathens
Categories Spreads
Time 10m
Yield 3 cups (approximately)
Number Of Ingredients 11
Steps:
- Have cheeses and butter at room temperature.
- Crush garlic.
- Mix cheeses, butter and garlic.
- Add remaining ingredients, mix well.
- Pack into a container just large enough to hold the boursin and store in refrigerator.
- To serve, bring to room temperature.
- Serve with crackers.
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