Homemade Boursin with Herbs and Garlic

[@10nsolly]

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.

[@dragon111409]

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

[@Losttoanyreason]

Interesting idea.

[@richardbidinger2577]

I'm not big on cheese ravioli, but that sounds really good with this cheese.

[@adrienlerenard6884]

It doesn't react very well with temperature. But you can try ;)

[@ninjacell2999]

Yeah as Adrein says, it kind melts badly if heated

[@MrKenenglish1]

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 :-)

[@GavinWebber]

Great to hear!

[@MFDOOOOM]

Mise en place !

[@bwayne40004]

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).

[@patbaker6240]

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)

[@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!

[@taktak7353]

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!

[@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!

[@mikebrown9769]

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

[@GavinWebber]

Fantastic!

[@timgleason2527]

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

[@dougcs]

You gotta be kiddin' me, Tim. You found Gavin too?! I've been watching and learning and planning my new stateside hobby for a long time!

[@suedurran1705]

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.

[@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.

[@ninjacell2999]

ｔｗｏｐａｒｔｅｐｏｘｙ

[@klondikeone3413]

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

[@andrewnorth2976]

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

[@ColonelBummleigh]

It's one of my favorite cheeses. I made a pepper version earlier today but without the whipped cream. This is next on the hitlist!

[@Ellie_Wonder]

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

[@LilyoftheValeyrising]

I’ve made this twice now. It’s delicious! I have a hard time finding creme fraiche so I used sour cream. The first time I only had a few tablespoons, so I used a few tablespoons of American whole milk buttermilk. It turned out great. Today I made the second batch with just sour cream. It’s chilling now. I’m sure it will set up. I’m considering next time adding bloomed gelatin to the mix if it’s not set enough.

[@Heffalumpswoozles85]

Gelatin in cheese? Yuck! 🤮🤮🤮

[@rhondaskrdla8989]

The very best demo I have ever seen! Thank you

[@sdunca4864]

Bravo! One addition is baked bacon bits and dried minced onion- now you have the "Everything Bagel" NY spread that will take some further moisture out! Love it- Bravo and Keep Curding!

[@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.

[@heliaalves9062]

This is the first video of yours I have ever watched, I subscribed straight away. Love the way you explain the recipe, absolutely love your voice, I felt mesmerised, with a sense of confidence and peace. I will be waiting for more videos, I'm really happy I have found your channel :)

[@Metqa]

Same here, watched and subscribed before it was over!

[@pjagger69]

These little moulds can be made cheaply from plastic drain pipe and a junior hacksaw. I prefer a section of the neighbours drain pipe, as it’s newer than mine ;)

[@Tauranasaurus]

I tried Boursin for the first time this past Christmas and fell in love with it. I am definitely going to be making this. ❤️

[@cswan153]

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.

[@aliaoutrey8669]

Oh thank God I found the video where you make the real thing! I just started and stopped several videos of cheap knock-offs using only processed foods- and no heat with herbs. So glad I am subscribed to your channel now so this suggestion came up quickly! I trust you will make something real from scratch 😊 Hahaha you make the same sounds I do when I eat Boursin. I really need to start making cheese!

[@atzeknorke3934]

Hallo Gavin Dein Kanal ist einfach spitze.Ich habe schon 2 Sorten von Dir nachgemacht und alles gelungen.Vielen Dank für Deine Rezepte aus dem fernen Deutschland.

[@DeepSouthTexas]

That did look good. 👍 Thanks. 🤠

[@jamesrussell7090]

I just made this and it turned out very well. I made one substitution, sour cream for creme fraiche since that is more available in the US. I used some 4-inch spring-form pans as my molds. That worked well. A couple of questions: 1) Why add 3 cloves of garlic into the milk at the beginning and remove them so quickly? 2) Would it be beneficial for the milk to spend some more time mixed with the sour cream/creme fraiche to culture a bit? I am currently reading my way through Gavin's eBook trying to decide what to make next!

[@hupajo]

WOW - it looks wonderful very delicious - greating from Germany / Bavarian 👍👍👍

[@BNJT]

Boursin was always my favourite when I was a kid. Great video! Best wishes from Germany

[@georgiaferguson3061]

I made this today. I think it’ll be pretty good, but in the future I’ll use citric acid instead of lemon juice and garlic powder instead of fresh raw garlic. Texture was spot-on!

[@noecharbonneau5725]

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

[@BarnyWaterg8]

Bagel Boursin is my absolute favorite breakfast meal.

[@jillclay9929]

I made this and it was absolutely delicious. I also made with all fresh herbs and delicious as well. So easy and fun to make. Addictive!

[@GavinWebber]

Glad you liked it!!

[@missmew9612]

Gavin has become a favourite in our family, and even inspired my dad to start making his own cheese! he's copied the Mozzarella and Cheddar so far :D

[@zuluwarhelmet]

I made this today after having watched this video several times. I'm glad I did. It's quite nice. Thank you for the video.

[@ferretneck]

Goodness gracious. I just tackled this as my first cheese and me and my fiance nearly polished off the lot in one sitting. Perfect recipe, easy to follow and super delicious.

[@tygonmaster]

I am a massive garlic nut and put it in anything I can, so holy hell does this look good.

[@GabGirl56]

It is absolutely gorgeous! Can’t wait to make it! Yummm!

[@coreymcdonald7745]

That looks incredible.

[@GavinWebber]

It tastes incredible. It was devoured within hours of creating it.

[@rattango9819]

11:26 Not yet old man. I need to see more cheese. You ain't kickin the bucket just yet. Live long. Bless you

[@gerardjones7881]

I do it the other way, make yogurt from whole milk, drain in cheesecloth and press it 24 hrs in a strainer tied up in cheesecloth to get most of the water out. Then you have a probiotic cream cheese that is tangy and perfect for boursin. I worked in french restaurants my whole life, we just bought commercial cream cheese and processed everything in one shot. We added garlic, shallots, parsley, salt pepper, chive and even celery stick, blast the whole lot and scoop into a plastic bucket. Mostly it was used in omelettes and roast beef butties. Rennet and creme fraiche are unavailable here in very northern USA.

[@plantkiller312]

In the process of making this now. My batch only produced about a cup and a quarter of curd. Does not seem right. The whey had a melted milk like skim on the top.

[@kitchenmom]

Love Boursin and now that I know how easy to make it I will just have to give it a go. thank you so much for sharing.

[@daylesfordgrazing342]

made this tonight with fresh garlic and it absolutely blew my garlicky smelling socks off. the texture wasnt too silky more like a compact cottage cheese. I put garlic cloves in the morter and pestle to make the garlic puree and it was so strong. my partner and I loved it but i think it might be a bit garlicy for some

[@etherdog]

Gav, nice to see a ready made cheese with so many variables,

[@constantin1959]

great easy recipe!! many thanks!!

[@ChildoftheRisenKing]

I so enjoy your videos. Thank you so much Gavin. You have encouraged me so...I can make cheese!

[@thewillowfairy1434]

Amazing Guy!!! Funny and delicious to watch. hats off to you from Lebanon

[@cHrashworks68]

You never fail to impress, and come up with great things to try. Bravo! and thank you!

[@richardbidinger2577]

Its easy to tell when you really like the cheese. This definitely looks like a cheese I'd like to have a go at, I just need to find the right kind of milk, since most American markets only carry pasteurized and homogenized crap that's almost useless for any kind of cheese. I'll have to find a farmers market to see if they carry good milk for cheese making. Great video as always.

[@alisonclose8363]

Thank you for all your videos. I'm just starting out making cheese and followed the instructions on this video to make my own yesterday. I'm pleased with the result, a little wet, and lacking a little bite, and doesn't crack in the same way as the real stuff, but still pleased with how it turned out. What shall I try next??

[@TheBobelly628]

Thank you!😊 Will definitely make this soon, since the Boursin cheese in the supermarket is crazy expensive!

[@DanielCoffey67]

Given the tablespoon of crushed garlic puree at the end, what was the idea behind adding the three garlic cloves to the warming milk?

[@martincairns1555]

Hey there Cheeseman, love your videos. I started out with mozzarella and my latest, Boursin, is draining as I type. I had a question for you. So once your curds have set, and you are heating them up to next target temperature.... eg for mozzarella it was I think nearly 90 oC, is it the whey or the curd that I should be taking the temperature from? It always seems that the whey gets hotter much quicker than the curds. Thanks in advance if you can help me. Best regards from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@Turtlegirl86]

Hi Mr Gavin and greetings from Texas! I looked in several places but couldn't find cream frachis, BUT I swapped it with the easier to find crema mexicana, which is similar but ultimately not a firm crema. Anyway, I've been watching your videos for a while and this is my first cheese ever! It tastes great and I'm waiting for it to firm up for tomorriw!

[@ghoultiful]

I've been wanting you to make this cheese!!! super cool

[@robk8552]

Hello Gavin, ive just started in home cheese making and watched several of your great videos. I decided to start and try the Boursin cheese as my first, my first attempt for me was very successful and I received good comments from my family. So I decided to do it again, and followed your instructions to the letter as I did with my first attempt. This time for some reason when I came to remove the curds , the wey still looked quiet white and not as thin or clearer than my first attempt ,there seemed less curds than my first attempt Please any advice, Many thanks for your lovely videos, I find the great for this 76yr old. Bob..

[@melissakibler4966]

That usually means you need more lemon juice.

[@MelaniaT-r6m]

Lovely share! SUBSCRIBED!

[@chief8886]

Hello again Gavin I have a headache but no longer because of you

[@cathy40]

Just found your station tonight, and thoughly enjoyed it tremendously! Where can I find rennet? Im planning a tea for my friends and this would be a huge hit!!!!! Thank you so much for sharing your recipes!

[@GavinWebber]

Welcome aboard! Any good cheese making supply store online. Here is ours in Australia; www.littlegreenworkshops.com.au/product-category/cheese-making/

[@KealaniAlexandra]

Just gorgeous!!

[@rudyflores3021]

I made a cheeseball with Philadelphia and ham with chives. Im gettin there gavin.

[@jojo-zt7eo]

I've never heard of this cheese. Can't wait to try it. Thank you.

[@simons9264]

I’m never going to eat this ever but hell im gonna watch it

[@MrGuez37]

this video bring me back to my adolescence ...(some 60 years ago! ) I am 86 now! ( 52 years in Australia) I will definitely going to make this Boursin next week!

[@MrGuez37]

Hello! Gavin I did the Boursin style Cheese but the no rennet version : Big success I used Natural Greek yoghourt ( I make 1 kg of yoghourt every week for years ) to keep it for couple of months, I use the middle- East method: I roll cheese balls about the size of a golf ball, and store them in a large glass jar full of olive oil ( out of refrigeration.) I used 2 litres of full cream milk, and I got 400 g of cheese and 1- 1/2 litre of Whey ( to be used in soups and others recipes or to drink over ice cubes in a hot day.

[@RunEscaqe3]

I am definitely going to try this during the weekend! I think I will do maybe 3-4hours of draining since I have fresh herbs.

[@karoleigharmstrong8568]

That looks sooooo, good.

[@foodforestfolderol]

Queso blanco is similar, without the cream. Makes great cheese balls.

[@theshift2010]

Lovely

[@Gamzesue]

Thank you

[@jhayneartoflife6830]

Beautiful and delicious!

[@DabbyMcFrAwgz420]

This is great, thank you so much, subscribed, your videos have always been something i was interested in but BOURSIN is my favorite so i really appreciate this tutorial. its super easy so its great thing to try for the first time

[@joshd2013]

Are you ever going to give that maggot cheese a go gav I wouldn't blame you if you didn't lol

[@stevenedwards4470]

I'm not sure that's less expensive than Boursin with the ingredients and the supplies but it was fun watching you do it. I tripped across that stuff in France in 94 and thought I found the Grail 😝

[@joncowley8961]

you get double the amount at least ,,for the same money,,not tried gavins recipe as yet,but similar,make it for friends

[@pjagger69]

Can you add a comment as to how long each one you make will last in a fridge. All this is new to me, but I’m loving practicing with simple milks, vinegar & lemon acidity cheeses, before moving on to cultures and rennet.

[@fah79]

Crème fraiche is super hard to find where I am (SD). Anything I can replace it with?

[@sagew7377]

Looks delicious!

[@tcloud7401]

I never tried this cheese but next time I'm at Costco I may look it up

[@Babakissm]

Have you ever played with making an herbed Bloomy? Thanks for all of the great videos!

[@KatFink]

I need to give this a try. My husband will eat a whole $6 container of the store-bought in one sitting.

[@Tonia.lynn2411]

Yeaaa Boursin cheese I love watching ur cheese videos ur awesome 👏

[@MrGlasgow38]

I would comment that though I've always been happy to use crushed garlic from commercial jars for my curry's etc, when it comes to using crushed garlic that's going to remain raw, I far prefer freshly crushed garlic using a pestle and mortar which I feel is more suitable to this type of recipe..

[@akkadriedoezoe3784]

Good video!

[@VerboseVindication]

Hey Gav, don't think I haven't noticed you editing out some of your chewing noises in between your comments. It really helps us self-diagnosed misophonia challenged losers. You're the best, mate.

[@GavinWebber]

You’re welcome

[@NostalgiaBrit]

Too moist? Looks 100% perfect to me! 😍

[@krombopulosrick7920]

my mans

[@fuddrucker74]

Man, I love boursin.

[@anniealain567]

Hello Gavin, I love your video! How long can you keep this cheese?

[@GavinWebber]

About a week

[@indask8]

You should try making some "Laughing Cow" next, if you haven't already.

[@georgepretnick4460]

That's not too wet. that boursin is perfect consistency.

[@patrickfireice098]

Fresh garlic vs garlic powder...thoughts on the difference? I've heard that using garlic powder can make the taste a little more of a mellow garlic flavor?

[@GavinWebber]

Yes, that would work. I think it would get stronger as it ripening the fridge

[@Melissa0774]

These videos make me hungry.

[@jpk_inventions]

Awesome recipe! Any idea how long this would keep in the fridge? I'm thinking of making some in advance and bringing it to my grandma! Thank you, Gavin!

[@GavinWebber]

It keeps for about a week

[@jpk_inventions]

@@GavinWebber Thank you!

[@colinmacvicar2507]

It wouldn’t last that long in my fridge.

[@ckeel09]

Could you make this without the whipped cream and just draining your curd less or will it have an affect on the final texture?

[@hannahabbott384]

Silly question as a newbie: how do you keep the first rest period at 45 degrees? Do you turn the stove back on?

[@GavinWebber]

kzbin.info/www/bejne/q3WmhYeAn7udr7M

[@mohamedmilli8232]

hello this thermophilic and mesophilic culture is it ideal for a cheddar or a gruyere? thank you NZE 0,5

[@brianmicky7596]

Hi, just the right amount , tasty all the best Brian 🤗

[@brendanheffernan6876]

Hey Gavin, how tall and wide are those moulds you're using there champ?