Community Pick
Make Your Own Boursin Cheese - Paula Deen
photo by MsZappa
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
3 cups
ingredients
- 1 lb cream cheese, softened (2 8 oz. bars)
- 8 ounces whipped butter, at room temp
- 1 teaspoon garlic salt
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried dill
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon dried thyme
directions
- Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.).
- Add the seasonings and process until completely blended and smooth.
- Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture.
- Cover and refrigerate for at least a few hours before serving.
- You can keep refrigerated for up to 1 week.
- Enjoy!
Reviews
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Well add mine to all the other 5-star reviews for this recipe - it's TERRIFIC! Delicious, addictive, and made with ingredients I always have on hand. I did use reduced-fat cream cheese and butter with excellent results. Served with Wheat Thins crackers and loved this tasty treat - thanks for sharing the recipe!!
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This was really good! I'm glad I made this recipe, partly because I have quite a bit of dried basil and oregano to use. This is also much better than the store bought flavoured cheese that I find in supermarkets! They sometimes have an artificial flavour to them and this stayed true to a much fresher and cheaper kind, since i already had the herbs on hand!
see 49 more reviews
Tweaks
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Have tried quite a few of Paula Deans recipes and have never been let down, delicious every time. This cheese is addicting! I did use garlic powder instead of salt, added a pinch more dill (love that stuff) and left the pepper a little coarse. I dont think you will have any leftovers! Made and reviewed for the Culinary Quest 2015.
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This is exactly like the Boursin I bought at the store last week. I actually kept some back so I could do a side-by-side comparison. I could not detect any significant differences between the store-bought and the homemade. What a $$$ saver! I almost always have the ingredients on hand, so I'll be making my own from now on. Rather than using whipped butter, I used 4 oz regular unsalted butter and whipped it prior to adding the remaining ingredients. It was not any more difficult to spread than the store-bought Boursin. Thank you, LifeIsGood, for sharing this great recipe! UPDATE: Recently I have been using 4 oz of non-hydrogenated margarine instead of the whipped butter. I find that it makes the cheese much easier to spread, right out of the fridge. I frequently use it as a sandwich spread; it's especially good on roast beef sandwiches!
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I made this recipe today because I wanted to use this for a baked potato recipe I had that called for boursin. This recipe is good but I could only give it 4 stars for a couple of reasons. I had to bump up the herbs used in this recipe because thats how I like it. I also added 1 tsp of dried chive. I like a boursin that jumps out at me and says OMG that tastes so good. Next I chose to use 1 stick of butter instead of 2 of whipped butter. I'm glad I did because 1 was more than enough. (Paula is always a little heavy with the butter) I also used 1 reg cream cheese and 1 Low fat cream cheese and it still tastes fantastic. This is a great recipe but it also has the potential to be a great lower calorie recipe with lots of flavor. I also did not use garlic salt. Regular garlic did just fine without the added sodium.
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!