Homemade Boursin Garlic and Herb Cheese
In 1957 in Normandy, on the north-east part of France a cheese-maker by the name of François Boursin set up shop. He has since created several specialty flavors, with garlic and herb being his first and most popular to this day.
And now you can channel your inner cheese maker and create your own at home! This months Improv Cooking Challenge from Nichole at The Cookaholic Wife is "Cheese and Crackers" and this is a delicious way to celebrate that. Though it feels decadent, the middle eastern cheesemaking method of strained yogurt for the base keeps it low in fat while keeping the smooth and herby flavor. Try not to use a yogurt that is 0% fat, I use one that was 2%, or the final product has a slight powderyness to it in the end. While I in no means cook low fat, it was interesting to note that the store bought version of this has 120 calories per 2 tablespoon serving while this version has 22 calories for the same amount of spread. For fat this version has a little over half a gram v. 12 grams for the same 2 tablespoon serving.
For the Improv Cooking Challenge we are given two ingredients and have to make whatever we want from them and then share. I love trying to take two ingredient and finding something internationally themed to make with them. We have some really great combo's I'm excited about for 2020, and here are some of the favorite challenges from 2019.
1 1/4 tsp. salt
1/4 tsp. freshly cracked black pepper
1/4 tsp. white pepper
4 cloves garlic, minced fine
1 tsp. butter
2 Tbsp. grated hard cheese
2 tsp. fresh parsley, chopped
0.5 oz. fresh chives, sliced thin
2 green onions, white part only, sliced
Assorted crackers to serve
Heat the butter in a small pan. Add the garlic and cook for 30 second to a minute over low heat, just to cook very slightly. Only cook until the garlic is fragrant.
Combine the yogurt, salt, black pepper, white pepper, cooked garlic and butter, hard cheese, parsley, fresh chives, and green onions and stir to completely combine.
Place the yogurt and chive mixture in to a clean cheese or muslin cloth and lift all the sides of the cloth up around the yogurt. Tie shut with string or hold shut and use a zip tie to close and attach to a cabinet handle.
Allow the yogurt to strain for 12 hours. I had mine over the sink but if not you will want a bowl beneath it to collect the liquid.
Remove from the cheese cloth and wrap in plastic wrap. Place in a small bowl or jar that has the proper shape and place in the fridge for at least 24 hours.
To serve: remove the cheese from the bowl, unwrap, and place in the center of a plate. Serve with assorted crackers.
Improv Cooking Challenge: January 2020
Ingredients: Cheese and Crackers
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