Make Boursin Cheese at Home in 5 Minutes Better Than Store Bought

Ingredients

• 100 g Cream Cheese (softened at room temperature)
• 30 g Unsalted Butter (softened, cut into cubes)
• 1 Tbsp Heavy Cream (to loosen the mixture)
• 1 tsp Dried Chives (preferably finely chopped)
• 1 tsp Dried Parsley (flat‑leaf preferred)
• 1/4 tsp Salt (adjust to taste)
• 1/2 tsp Garlic Powder (for even garlic flavor)
• 1/8 tsp White Pepper (adds subtle heat)
• 1 sheet Plastic Wrap (large enough to wrap the log tightly)

Instructions

1. Gather and Soften Ingredients

   Allow the cream cheese and butter to sit at room temperature until soft. Measure all herbs and spices.

   Time: PT5M

2. Blend the Base

   In a blender, combine the softened cream cheese, butter, heavy cream, dried chives, dried parsley, salt, garlic powder, and white pepper. Blend on low until the mixture is completely smooth and creamy.

   Time: PT5M

3. Shape the Cheese

   Transfer the blended mixture onto a sheet of plastic wrap. Roll it tightly into a log shape, twisting the ends of the wrap to seal like a sausage. Pinch the ends to keep the shape firm.

   Time: PT5M

4. Chill to Set

   Place the wrapped log in the refrigerator. Let it chill for at least 3 hours (or until firm).

   Time: PT3H

   Temperature: 4°C

5. Unwrap and Serve

   Remove the plastic wrap, slice the cheese log into 1‑cm thick rounds, and serve on crackers, bagels, or use in sauces.

   Time: PT2M

Nutrition Facts

Calories

875

Protein

10 g

Carbohydrates

6 g

Fat

52 g

Fiber

0 g