Homemade Herb Boursin (with vinegar)
A homemade version of the famous Boursin cheese, made from whole farm milk and white wine vinegar, creamy and flavored with fresh herbs.
Ustensiles
Ingrédients — 6 parts
Préparation
Heat the whole milk in a saucepan over low heat until it reaches 85°C. Use a kitchen thermometer to control the temperature.
Remove the saucepan from the heat and add the white wine vinegar. Mix gently and let it rest for 15 minutes at room temperature for the milk to curdle.
Place a cheesecloth in a colander and pour the milk curds. Let it drain for 2 hours.
Transfer the drained cheese to a bowl. Add the salt and mix.
Finely chop the chives and parsley.
Add the chopped herbs, garlic powder, onion powder, and black pepper to the cheese. Mix well.
Transfer the cheese to an airtight container and let it rest in the refrigerator for at least 24 hours.
Serve chilled with bread, crackers, or vegetables.