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: https://www.patreon.com/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: https://glengarrycheesemaking.on.ca/collections/calf USA: https://cheesemaking.com/blogs/learn/faq-rennet-for-cheese-making “Modern Jazz Samba” music by Kevin MacLeod. Link: https://incompetech.filmmusic.io/song/4063-modern-jazz-samba License: http://creativecommons.org/licenses/by/4.0/

Category