The Easiest Boursin Style Yoghurt Cheese and Variations

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Maybe you are dairy free or vegan but used to love herby boursin cheese; maybe you are neither of the above but love boursin; or maybe you are in any category and haven’t yet tried it. Whatever the case, this is a homemade version of a garlic and herb soft cheese that is reminiscent of the rich dairy variety, but without the cruelty, fat and calories.

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It’s incredibly easy, not exactly fast but the time is simply resting in the fridge so as long as you plan ahead a little, this will be a breeze to serve. Fabulous for a dinner party appetizer, serving with drinks either with crudites, pita strips or tortilla chips or made into little canapes on wedges of cucumber or crostini or even as a vol au vent filling. This cheese is so versatile, try it swirled through hot pasta or mashed potatoes or mixed into hummus… the possibilities are endless.

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Variations:

There are numerous flavours to add to yoghurt cheese, or simply have it plain as a blank canvas to adjust flavours with each serve, simply leave out the garlic and herbs and just make the base recipe below.

Sweet chilli – add 2-4 tbsp sweet chilli sauce to the base recipe.

Roasted garlic – add 4 fat cloves of roasted garlic, squeezed into the base recipe.

Black pepper – add a teaspoon of ground black pepper or coat the cheese in crushed pink or black peppercorns.

Mexican – add 1/2 tsp ground cumin and dried oregano to the base recipe, along with a hint of fresh chilli or powder to your liking and an optional diced roasted pepper.

Roasted red pepper – add roasted red peppers.

Caramelised Onion – add  2-4 tbsp home caramelised onions or onion chutney.

Lemon – add the zest of the lemon before squeezing the juice.

Olive – add 2 tbsp of drained and dried chopped olives.

Chocolate – add a tablespoon of cocoa, 1/2 teaspoon of vanilla extract and a dash of sweetener of choice such as agave or maple syrup or a couple of drops of stevia.

Maple – add a tablespoon or two of pure maple syrup and a few drops of maple extract if you have it.

Vanilla – add the seeds scraped from a vanilla pod or a teaspoon of vanilla paste.

Sweet citrus – add 1/2 tsp orange zest, lemon zest and lime zest.

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Tips:

  1. Try using a couple of layers of strong, ultra absorbent kitchen paper in the sieve if you dont have muslin or a clean tea towel tied with an elastic band.
  2. You can try using another base yoghurt but soya is the most neutral in flavour, something like coconut yoghurt may impart too much flavour.

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Ingredients: Makes 4 servings

Base recipe:

  • 500g/2 cups plain, unsweetened soya yoghurt
  • 1 medium lemon, juiced
  • 1/4 tsp each sea salt and ground black pepper (use more or less to taste)

Boursin style:

  • 2 cloves garlic, finely minced (or use 4 fat roasted cloves, squeezed)
  • 4 tbsp chopped, soft herbs such as basil, parsley, oregano

Method:

  1. Mix all ingredients together, scoop into fine muslin in a sieve resting over a deep bowl. Tie the muslin.
  2. Leave in the fridge for 24 hours. You should be left with a ball of yoghurt cheese in the muslin and liquid in the bowl.
  3. Carefully transfer the cheese to a serving dish and serve.

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Nutritional Benefits

No cholesterol

Very high in calcium

High in dietary fiber

Very high in vitamin C

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20 Responses to The Easiest Boursin Style Yoghurt Cheese and Variations

  1. Tami says:

    This is fantastic!

  2. Im always looking for party recipes that vegans and carnivores can all enjoy. Cant wait to try the flavor variations!

  3. A little pot of that cheese and some bread…sounds like dinner to me!

  4. Poppy, you went straight to my heart with this one. At one point in my life, I was married to a Syrian and every morning they had this kind of yogurt strained the exact way you did here with just some olive oil and flat bread. I made it once a week probably. Now you’ve revived me to make it vegan and I’m certain I’ll be adding in some red pepper, or the maple? Can’t decide which first, or all. XXX
    A.

    • Poppy says:

      Wow Angela, I just learned an interesting fact about you! Yum now I want it with olive oil, how delicious! I love the maple smeared on hot toast or a bagel! Hope you love it ❤️

  5. Lauzan says:

    Wonderful party-recipe!! 🙂

  6. chefceaser says:

    Reblogged this on Chef Ceaser.

  7. Kyra says:

    Poppy, this cheese looks divine! I love all the variations that are possible too. Do you think I could use coconut yoghurt instead of the soya yoghurt? I wonder if it would make the cheese too coconutty?

  8. Bats&Baking says:

    This looks delicious! Can’t wait to try it!

  9. afracooking says:

    “Boursin”???? I am sure it is sooooo much better than the ready-made stuff 🙂 Looks fabulous!

  10. Sophie33 says:

    So easy to make, these 2 vegan types! Ooh yes! I mee them this midday & smeared them on spelt sourdough bread,..delectable! Xxx Mmmmmm!

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