Boursin-Inspired Cheese - Making it at Home

Mary Anne uses Boursin as her inspiration to make a creamy, spreadable cheese using 3% store-bought cows' milk. After demonstrating how to make the cheese, she shows you how to create 4 different flavours:
herb & garlic
walnut
smoked salmon
cranberry
Get creative and try these flavours too:
peppercorns
hot pepper flakes
dill
dried figs
paprika
herbs de provence
pumpkin seeds
sun dried tomatoes
This cheese recipe is ready to eat in 3 days.
Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance
Learn about how to make other cheeses at home (i.e. cheddar, feta, brie, camembert, mascarpone, quick mozzarella, cream cheese, ricotta, labneh, Nabulsi, Belper Knolle, colby, yogurt, as well as crottin- and valencay-style cheeses).
Here’s where you can purchase calcium chloride, rennet (coagulant) and bacterial culture on-line in Canada and the U.S.:
Canada: glengarrychees...
USA: cheesemaking.c...
“Modern Jazz Samba” music by Kevin MacLeod. Link:
incompetech.fi...
License: creativecommons...

[@iwonacharleson7071]

I've never thought of using smoked salmon either, which I love, but I have made a goat milk soft cheese with fresh dill - my favourite! Thank you for the ideas!

[@GiveCheeseaChance]

Using dill sounds delicious. I bet mixing the dill & the smoked salmon together would be a double hit!

[@subaru7233]

I'm glad to find you, I've tried mozzarella and failed once (I overheated my milk and didn't put the citric acid in first) but am determined and our local brew supply store carries cheesemaking supplies. Subscribed and inspired.

[@GiveCheeseaChance]

I've had lots of failures (I show some of my mistakes in my "Affinage" video). Usually, even the mistakes are edible! And you are quite lucky if you can get cheesemaking supplies close to home. I have to wait weeks for mine to arrive by mail usually. Thanks for watching and commenting. :-)

[@Dalal321]

This is what I am looking for every thing about cheese . Thank you for sharing ❤️

[@tpartisupporter]

Never thought of the salmon !!! I make the herb one with goat milk ! Lots of great ideas here! Thank you !!

[@GiveCheeseaChance]

Thank you! :-) Post pictures of yours, if you can. I'd love to see them.

[@aliciadion4054]

GORGEOUS!!

[@cutebee3]

Yummmm!! I want some of the smoked salmon boursin-inspired cheese 🙋‍♀️

[@halabrake9944]

Thank you so much for all your efforts, you are very talented. Have you thought of making Shankleesh?

[@rebeccanoble9787]

Greetings, Maryann... I have two recipes of the "Winning Brie" in my fridge right now. Just made the Crotin yesterday and I am about to embark on the Boursin! I find your recipes so easy to follow! You must be a teacher!! Anyways...I am wondering if you are using animal or vegetarian liquid rennet in the Boursin recipe. I can't read the bottle!! Thanks in advance for your reply. Rebecca in Pittsburgh, PA

[@GiveCheeseaChance]

Hello Rebecca! Nice to get your feedback. I really appreciate it. I am not a professional teacher, but I do admire them and the skills they have! To answer your question about rennet. I am using liquid calf rennet in the Boursin-style cheese video. Here's a link to the product I am using : glengarrycheesemaking.on.ca/collections/calf/products/double-strength-pure-calf-rennet

[@rebeccanoble9787]

Thanks so much for your (as usual) speedy reply. I sometimes use liquid veggie Rennet and wanted to clarify if I need to use half. In your Crottin recipe you use the liquid veggie. So I just wanted to make sure. Too much Rennet can be a disaster!!! Thanks again, Rebecca

[@GiveCheeseaChance]

@@rebeccanoble9787 Rebecca, Actually in the crottin video, I am also using the double strength liquid calf rennet. I only have calf rennet, so I use that in the videos (or the pill form sometimes). 🙂

[@montana_garage]

What could possibly be good about less fat?

[@georgiaferguson3061]

Is this process any different if the milk is not homogenized?

[@GiveCheeseaChance]

Hi Georgie! Non-homogenized milk will give you a better curd set so you can use less rennet in the recipe. You don't need a lot of rennet anyway but non-homogenized milk will give you a better, stronger curd set so the cubes won't break as easily. Definitely workable in this recipe. Good luck!

[@georgiaferguson3061]

So I made this cheese. It was a bit sour tasting after 2 days. Almost like a cross between sour cream and cream cheese. I added salt, chives, and garlic and it was still not quite what I wanted. I added some homemade mascarpone and a tablespoon of sugar and it was perfect. I’m Considering adding some Parmesan to half of it.

[@GiveCheeseaChance]

@@georgiaferguson3061 I love your idea of adding Parmesan to it. That would be really good! You made a creative new combo!

[@ellielumsden9208]

YOU ARE COMPETING WITH THE BACKGROUND MUSIC. PLEASE LOSE THE MUSIC SO WE CAN HEAR EVERYTHING YOU ARE SAYING. THANK YOU. IT'S VERY DISTRACTING AND ANNOYING.

[@GiveCheeseaChance]

Sorry, I will watch out for that in future episodes. Thanks for your comment.