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

Make Boursin-style Garlic & Fine Herbs Cheese at Home

(Backyard Chef Farm — Rick)

Makes about 150 g (approximately the size of a store-bought Boursin-style block).

Cream cheese — main base (quantity not explicitly given; batch yields ~150 g).
Unsalted butter — amount not specified; worked together with the cream cheese.
Heavy cream (or cream) — about 1 tablespoon to loosen the mixture.
Dried chives — to taste.
Dried parsley — to taste.
Garlic powder — to taste.
Salt — to taste.
White pepper — to taste.
Optional (mentioned but not used): potassium sorbate — would extend shelf life to weeks; Rick does not use it.

Blender or food processor (for smoothing/combining).
Small round bowl or mould (to shape the block).
Cling wrap (liner cut to size to line the bowl). Rick selected a smaller sheet to fit the mould neatly.
Plate for unmolding/serving.
Refrigerator.

Combine ingredients: put the cream cheese, unsalted butter, a splash (~1 tbsp) of cream, dried chives, dried parsley, garlic powder, salt, and white pepper into a blender or food processor.
Blend until smooth and creamy; taste and adjust seasonings to match the desired Boursin “garlic & fine herbs” flavor.
Line a small round bowl or mould with cling wrap (trim to size so it fits neatly).
Transfer the blended mixture into the lined bowl and press it down so it takes a round “puck” shape.
- Alternative shaping: place the mixture in cling wrap and roll into a sausage, tying the ends.
Chill in the refrigerator for about 2–3 hours (Rick suggests ~3 hours) so the cheese “rehydrates” and sets into the shape.
Unmold onto a plate and serve.

Chill to set: about 2–3 hours (can also rest up to 2 days — flavor improves after a couple of days).
Refrigerator shelf life: 3–4 days (as made, without preservatives).
Uses: spread on crackers, incorporate into sauces, or cook with it.

The recipe is intended to replicate a store Boursin garlic & fine herbs block — aim for similar taste and texture.
Add about 1 tablespoon of cream just to loosen the mixture for a creamy, spreadable texture.
Trim cling wrap to the proper size so the mould is easy to line and unmold.
Letting the block rest/chill longer (up to two days) can improve flavor.
For a much longer shelf life you could add a preservative such as potassium sorbate (Rick did not use this).

Shape as a round puck (to match the store product) or roll into a sausage and tie the ends with cling wrap.
Use potassium sorbate to extend shelf life (not used in Rick’s version).

Homemade block (as made in the video) lasts about 3–4 days in the refrigerator.
With a preservative like potassium sorbate (not used here) the preserved version could last several weeks.