Homemade garlic and fine herb Boursin
by Tavolino
A creamy and fragrant homemade fresh cheese, made from lemon-curdled milk, seasoned with garlic and fresh herbs for a texture similar to the famous spreadable cheese.
Ingredients
- Whole milk 1 liter
- Crème fraîche 1 tablespoon
- Garlic cloves 3
- Lemon juice 60 ml
- Softened butter 30 g
- Chopped chives 1 tablespoon
- Chopped parsley 1 tablespoon
- Fleur de sel 1 pinch
- Pepper 1 pinch
Preparation
- 1
Pour 1 liter of milk and 1 tablespoon of crème fraîche into a saucepan. Add 3 whole garlic cloves.
- 2
Gently heat the mixture to 85 °C, just as it begins to simmer.
- 3
Remove from heat and stir in 60 ml of lemon juice. Mix gently.
- 4
Let rest for 15 minutes without touching to allow the milk to curdle.
- 5
Place a clean cloth over a colander set over a bowl.
- 6
Remove the 3 garlic cloves from the mixture.
- 7
Pour the contents of the saucepan into the cloth to separate the whey.
- 8
Let drain for 60 minutes.
- 9
Squeeze the cloth to extract excess liquid.
- 10
Place the cheese in a bowl and incorporate 30 g of softened butter if desired. Mix with a fork.
- 11
Add 1 tablespoon of chives, 1 tablespoon of parsley, 1 pinch of fleur de sel, and 1 pinch of pepper. Mix well.
- 12
Line a ramekin with a cloth, place the cheese inside, and press down.
- 13
Chill for at least 30 minutes before unmolding.