Boursin Cheese
Lisanne Wheeler
Wonderful homemade version of the typically store bought Boursin cheese. Can be made and stored in refrigerator for four to six weeks.
ingredients
- 2 8 oz packages cream cheese
- 1 8 oz package whipped butter
- 1/2 - 1 tsp freshly chopped dill
- 2 garlic cloves pressed
- 1/4 tsp marjoram, fresh if possible
- 1/4 tsp thyme, fresh if possible
- 1/4 tsp basil, fresh if possible
- 2 tsp chopped chive
- salt & pepper to taste
- onion salt (optional, to taste)
- parsley (optional, to taste)
directions
- 1
Start with all ingredients at room temperature. Beat cheese and butter at medium speed until well combined. Add small amount of milk if necessary in order to get smooth consistency.
- 2
Add all remaining ingredients and mix until well combined.
- 3
Mold or place in crock and keep in refrigerator.
Source: Josephine Wheeler
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