Homemade : Garlic and Herbs Boursin (Cheese)
My love and passion for cooking from scratch is getting more and more omnipresent in my life. After homemade gluten-free cookies, crepes today I am inviting you to make your own Boursin Cheese! Oui Oui! Based on homemade Ricotta cheese!
I discovered fresh ricotta in a old “Food and Wine” magazine. The recipe is by Maria Helm Sinskey a very talented Chef and an amazinf cookbook author that I admire geatly. She is cooking beautifully the way I like to cook actually and comme moi she believes strongly in the importance of the family table, eating homemade meals, locally and organically!
I love Cheese. I am French. I love any kind of cheeses from Spain, Italy, Netherlands, England and France.
Ricotta is one of my favorite soft cheese: I use it in my lasagna, stuffed shell pastas, quiche, pizza, even as a dessert with honey and nuts!
So when I saw this Ricotta Cheese recipe I had to do it. As I was reading through the recipe I could not believe how easy it was.
This recipe is like a revelation and everybody can do it!
Here is the recipe:
Ail et Fines Herbes Ricotta Cheese (Garlic and herbs ricotta )
Adapted from Maria Helm Sinskey recipe
1 gallon Organic whole milk
2 cups Organic heavy cream
¼ cup + 2 Tbsp white vinegar or lemon juice
1 teaspoon kosher salt
1 large garlic clove minced
1/3 cup fresh herbs finely chopped
fresh grounded pepper for taste
1. In a large heavy-bottomed no reactive pot, warm the milk and cream over medium-high heat until just below boiling ( 185°); don’t let the milk boil. Remove the pot from the heat. Add the vinegar/ lemon and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
2. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl add garlic, herbs and pepper. Mix well.
Cover and refrigerate.
The fresh ricotta can be refrigerated for up to 7-10 days.
