Homemade Boursin

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the milk and cream into a saucepan, add the peeled garlic cloves, and bring to a simmer (190°F or 85°C) to allow the garlic to infuse its flavor into the milk.

Step 2

Pour in the lemon juice and let it sit for 15 minutes, until the milk has curdled thoroughly.

Step 3

Once the liquid has turned a clear yellow-green color, place a clean cloth over a strainer set over a mixing bowl. Remove the garlic cloves.

Step 4

Pour the mixture through the strainer to separate the whey, then let it drain for 30 minutes to 1 hour. Next, squeeze the cloth to remove any excess liquid.

Step 5

Put the cheese in a small bowl and add softened butter if you like, then mix with a fork: it will firm up even more once it cools

Step 6

Add the chives, parsley, sea salt, and pepper, then mix well.

Step 7

line a small ramekin with a cloth, fill it with cheese, and press down firmly. Let it cool in the refrigerator for 30 minutes or more, then carefully remove it from the ramekin.