I have been making a similar recipe since about 1980 - love it. However, it tastes so much better after a few days in the fridge so the flavors really meld together. Lasts about 3-4 weeks. Suggestion: put a layer of plastic wrap on the top of the cheese in your fridge containers - helps keep air away and keeps it fresher.
Jeff's like "No sponsorhip?? I'll make my own"... Better Than Bullion made a smart move... LOL My local grocery store sell them for $6.15 each. Happy for the new upcoming book. I have the previous two and have made many recipes from them. All of them delicious.
Because of you I am addicted to Boursin cheese lol. I use it in my mashed potatoes, pasta dishes, artichoke/spinach dip. I even dollop it in quiches and have received many compliments. Thank you.
YES!!!! So glad to see you back on RU-vid! We have missed you! I have been hoping you would develop a recipe for DIY Boursin Cheese! Given the economic climate everyone is trying to save money or maybe cannot afford more expensive ingredients. This makes it possible to still have our beloved Boursin. THANK YOU!
I have been doing something similar by making my own garden veggie cream cheese for my husband to use on bagels rather than buying the small premade ones. Only takes a few minutes.
Well, i just made it, and it tastes wonderful. Ive never tried the store version,but the recipe my girlfriend wanted called for boursin...this works. Thanks
I can get an 8oz pack of cream chz at Meijer for $1 so if I got 2($2) plus the 2 sticks of butter which I get 4 sticks for almost $4 then the 1/2 cup of chz & the spices I already have.. that's actually saving A LOT of money. Just 1 of those bricks of Boursin is $6!! And I'll get 4 of them for about the same price!!! *Great job Jeffrey!!*
Can't wait for the 3rd book!! This is a recipe I will use as a dip for large gatherings. I would not use this all up in time and it would go to waste. Thanks for introducing me to this awesome cheese 🙂
Thank you so much! I have not been able to find it in the stores to make your recipes and now I can make it myself ❤️( and as you stated more economically 😊)
Jeff, I’m soooo glad you are back on YT! I have missed you. Looking forward to the 3rd cookbook. I already preordered. It was nice to see Richard. Stay blessed
I love this cheese but there’s one that’s called “Alouette” (it’s the one that comes in a white container with a lid) but that one has extra chunks of garlic & herbs on top & it’s sooo good so I would recommend adding that on top if you’re gonna be using it as a dip! It just makes it even better lol
Is there a big difference in taste with the two different flavors of Boursin (Garlic and herb and Shallot and Chive) that comes in the costco package? I always use the Garlic and Herb but I am hesitant using the Shallot and chive one when I see the Garlic and herb one used in the recipes.
OMG, that is about the quarter of the cost even using Kerrygold butter. I don't buy the Boursin because of the cost, so Thank You So Much for the copycat!!!!!!!!! Now I can use it your recipes that you usually add Boursin. Melaney from SoCal
I’ve suggested ur channel2 most of my co-workers n friends bcz of u some r now following u, bought an Instant Pots, “ better than bouillon“ AND.. garlic&herb cheese that I can NOW make.. bcz of YOU…LOVE U!!❤
My nearest Costco is 700 miles away. A drive to the ferry, a drive to airport and a jet ride. This works for me. And Costco order gets shipped out by barge. Usually two weeks.
Not long before I watched this last night, I was looking at some Boursin at Kroger and thought that I haven't seen you use it in a recipe in a while. Turned on RU-vid after dinner and found this. Way to prove me wrong (sorta).
Thanks for sharing your copycat recipe for Boursis Garlic recipe!! My spin on it I used Pecorino Romano grated cheese. My Oh My!! I know it’s not polite but I licked the bowl the bowl clean
Oh Oh Oh this has to be made by me very very soon ... (need paper and pen to copy the spices so I can do this correctly) Thanks Jeffrey such an awesome idea
I’d cut the recipe down to half or even a third but this would be very handy. I use it occasionally to cook with but we just don’t ever eat the other two pkgs.
Hi Jeff, glad you’re back. Can’t wait to see what you’ve been up to! I’m bummed ☹️ I’ve been gluten free for almost 3 years, now I’ve had to cut out dairy 😢 Boursin is really the one thing I’m going to miss😫 I did hear they are coming out with a non dairy Boursin cheese 👏🏻 Anyway you can make that??
But seriously. You can just as easily add to the Boursin. I do. Black truffle oil. Black garlic oil. Goji berries, cranberries. Fruits even. This is a great go to if need be. Cheers
I use captions and sometimes they get words amusingly wrong. For instance, at about 9:25, where I assume you said, "it tastes exactly like Borsin." And not, "... exactly like abortion."
