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Garlic and herb cream cheese


Makes: A generous bowlful (about 380g)
timePrep time: 30 mins
timeTotal time:
Garlic and herb cream cheese
Recipe photograph by Rob Streeter

Garlic and herb cream cheese

Love Boursin? Try your hand at making your own garlic and herb cream cheese with our easy step-by-step recipe. A great foodie project for the weekend that takes just 30 minutes. For this recipe you will need a muslin or cheesecloth to strain the cheese

Makes: A generous bowlful (about 380g)
timePrep time: 30 mins
timeTotal time:

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Nutritional information (15g (1 tbsp))
Calories
57Kcal
Fat
4gr
Saturates
2gr
Carbs
4gr
Sugars
4gr
Fibre
0gr
Protein
3gr
Salt
0.3gr

Genevieve Taylor

Genevieve Taylor

Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven.

See more of Genevieve Taylor’s recipes
Genevieve Taylor

Genevieve Taylor

Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven.

See more of Genevieve Taylor’s recipes

Ingredients

  • 2 litres whole milk (full fat)
  • juice of 1-2 lemons (about 4-5 tbsp)
  • 2 tbsp double cream
  • 1 tsp fine salt
  • 1 garlic clove, crushed
  • 1-2 heaped tbsp chopped chives (to taste), plus more to serve if you like
  • 1-2 heaped tbsp chopped parsley (to taste), plus more to serve if you like

Step by step

Get ahead
Store in the fridge, in a covered bowl, for about a week.
  1. Pour the milk into a large, heavy-based pan and set over a medium-high heat. Bring to a gentle simmer, stirring frequently.
  2. Turn the heat down to medium and pour in about 1 tablespoon of the lemon juice, stirring constantly for 1 minute. Pour in roughly another tablespoon of lemon and stir for another minute. Continue to add lemon juice at 1-minute intervals and keep stirring. The milk will eventually separate into creamy curds on the top and yellowish liquid, or ‘whey’, underneath. You’ll need about 4-5 tablespoons of lemon juice in total. Remove from the heat.
  3. Line a sieve with a clean muslin cloth and hang over a large mixing bowl. Pour the curds and whey into the sieve and leave to strain for 10 minutes. The whey will drain into the bowl, leaving the curds in the muslin.
  4. Once the curds have cooled a little, lift out in the muslin and gently squeeze out excess liquid. Tip them into a food processor and add the double cream and fine salt. Whiz together for a couple of minutes until smooth and creamy, stopping to scrape down the sides if necessary. Add the crushed garlic and whiz some more until combined. Finally, add the chopped chives and parsley and pulse just a few times until mixed. Scoop into a bowl and chill until needed. It will keep in the fridge, in a covered bowl, for about a week. Scatter with more herbs to serve if you like.
    Tip
    Don’t be tempted to use lower-fat milk; only whole milk will work successfully.

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