Boursin® has been made in Normandy in France since its creation in 1963 using fresh milk and cream, cultures and salt + herbs, pepper or other distinctive flavour ingredients. We’ve been playing with the recipe for our own homemade version, here’s our recipe for a herb and garlic homemade Boursin!
Make sure your home made quark is well drained, at least 48 hours, if still soft, spread it out on good quality paper towel to draw out excess moisture, the paper towel will just peel off the quark.
Place quark into a mixing bowl with the herbs, garlic and salt mix thoroughly, check the seasoning you can adjust the ingredients to taste. To shape the quark into a squat cylinder simply oil a cookie cutter and pack the quark-boursin into the cookie cutter on your cheese board, then slid the cutter up to remove it from the cheese, it is ready to serve.