Homemade Boursin with Herbs and Garlic

My version of Boursin with Herbs and Garlic. I love the way it tasted and the texture was spot on and comparable to the real deal.

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[nsolly]

i'm going to say it.... I love when you call us Curd Nerds...

[Graid]

I love Boursin, and this seems really authentic in terms of ingredients and technique. Thanks for showing how it's done! One thing- as a lifelong Boursin aficionado, I feel that there's actually pepper even in the Garlic and Herb version of Boursin. For anyone who would like to try making this- maybe experiment with adding a bit of pepper when eating the final product and see if it adds authenticity.

[patbaker]

I made this and served it at a party. Everyone was very impressed. Mine came out smoother and creamier than commercial Boursin, but everyone agreed that it was far better than store bought, it spread more easily and didn't crumble all over. Thank you for the fabulous recipe, not ever buying it again! (Even though its tough to buy creme freche, so I made my own of that too)

[bwayne]

What a coincidence! I had made a mental note to pick up some Boursin after watching Cheese a Day and finally found it, yesterday. Loved it....too much. And now you've published a homemade version. Yours looks better (and there's twice as much).

[xaosbob]

My wife and I made this today, and we're letting it rest overnight so we can have it with some homemade flatbread tomorrow, but of course we tasted it and it is already amazing. Thank you!

[MrKenenglish]

Made this yesterday with an excellent result, thank you Gavin. One thing I have noticed is you have all the ingredients laid out to ensure a smooth process which helps greatly on a time dependant process. This was my first cheese using rennet as my previous experiences were making Ricotta and watching your videos gave me a lot of confidence to try this cheese. Am I now an official curd nerd :-)

[flowerpowerpeace]

Oh I am so happy to find this recipe! My friend got me this cheese as a gift from Belgium. And I loved it. But we don't have it on market in İstanbul. Than she brought it after a year again. I didn't want it to end. But you know, good things end so quickly:) But this time, I can give my friend a delicious gift! Thanks to you sir. Best!

[LilyoftheValeyrising]

I’ve made this Boursin recipe. It’s great! I decided to use dehydrated onion and granulated garlic instead of the fresh. Worked out well! Thanks again!

[dragon]

Watching how you made it this sounds and looks like it might be good as a Ravioli filling.

[timgleason]

Just found this channel due to seeing the cease and desist drama on reddit. This guy is the Bob Ross of cheese. 😍

[klondikeone]

You are the king of cheese 🧀🧀 making. Thank you

[suedurran]

I watched your video and went out and bought the ingredients and made this. It was wonderful, so made it again and it was wonderful again. I am now inspired to try something else. Thank you.

[noecharbonneau]

LOVE your T-shirt! "Blessed are the cheesemakers" :)

[lameaker]

If you crush the garlic cloves with the back of your hand or a knife without letting it fall apart and let it rest for 10 min. the flavor is at its best and you only need 2 pieces.

[mikebrown]

Gavin, I just made a batch of this using your recipe and my wife loves it! Well done, thank you!!! ;)

[rhondaskrdla]

The very best demo I have ever seen!
Thank you

[andrewnorth]

I made this yesterday from raw milk, 1st time I've ever made a cheese and have to say the end result was outstanding

[ForvoQuizlet]

For what their charging, you probably got a day's pay worth of Boursin there : ) - Thank you for this project. This is actually a video I was hoping for after watching your Boursin cheese a day.

[Ellie_Wonder]

In The Netherlands we eat a lot of Boursin, thank you for sharing, love it.👌

[cswan]

I looked everywhere for this cheese for the holidays. Thank you for making this video! I am making it now even though the holidays are over.