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.
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.
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.
- 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.
- You can try using another base yoghurt but soya is the most neutral in flavour, something like coconut yoghurt may impart too much flavour.
Ingredients: Makes 4 servings
- 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)
- 2 cloves garlic, finely minced (or use 4 fat roasted cloves, squeezed)
- 4 tbsp chopped, soft herbs such as basil, parsley, oregano
- Mix all ingredients together, scoop into fine muslin in a sieve resting over a deep bowl. Tie the muslin.
- 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.
- Carefully transfer the cheese to a serving dish and serve.
Very high in calcium
High in dietary fiber
Very high in vitamin C