Homemade Boursin Cheese
A creamy, garlicky, herb-packed spread made from strained yogurt — clean, fresh, and every bit as delicious as store-bought Boursin, but without additives.
Equipment
- Small container or ramekin
- Cheesecloth or flour sack towel
Ingredients
- 1 cup yogurt cheese (strained whole-milk yogurt until thick like cream cheese)
- 1-2 cloves garlic, minced
- 1 tsp dried parsley (or 1 tbsp fresh, finely chopped)
- 1 tsp dried dill (or 1 tbsp fresh)
- 1 tsp dried chives (or 1 tbsp fresh)
- 1/2 tsp dried thyme (or 1 1/2 tsp fresh)
- 1/8 tsp sea salt (adjust to taste)
- 1/4 tsp white pepper or mixed pepper blend
- 1/2 tsp onion powder, optional
Instructions
- Place the yogurt cheese in a bowl and stir until smooth.Mix in garlic, herbs, onion powder, salt, and pepper until evenly blended.Transfer to a small container or mold.Wrap the container (or the cheese itself) in cheesecloth or a piece of flour sack towel.Refrigerate overnight to let flavors meld and to draw out a little more moisture.Unwrap and serve the next day — firmer and more flavorful.
Fresh herbs add bright flavor but can release extra moisture, making the cheese softer and reducing shelf life. For a firmer texture and longer storage, dried herbs work best.
Storage
- Keeps in the fridge 5–7 days, wrapped or in an airtight container.Flavor improves after the first night.
Serving Ideas
- Spread on warm bread or crackersDollop on baked potatoes or roasted vegetablesStir into pasta for a creamy sauceAdd to sandwiches or wraps for an herby kick
Tried this recipe?Let us know how it was!