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The fruits on my labors of a long weekend off of work. A Farmhouse Cheddar, Garlic-Herb Boursin (from Gavin Webber's video), and Mozzarella. I have the Farmhouse Cheddar aging (will probably try after 30 days) but the other two are delicious! The mozzarella had the weirdest curds I've seen, it was made from some 1% milk I had a surplus on using the 30 minute recipe, so not sure if it was the milk or what but the curds ended up weird shape and really sticky. But after microwaving and pulling it tuned out great.

Well done - AC4U! And welcome to the forum!

Hi and Welcome!  Garlic-Herb Boursin???  I will have to check that recipe out!  Thanks for sharing!  AC4U!

I always find it funny that Gavin Webber is *so* careful to avoid using AOP terms, but then calls his recipes after brand names :-)  On the other hand, I suppose what *is* Boursin?

Quote from: mikekchar on May 08, 2019, 11:34:50 PM
what *is* Boursin?

It's basically cows milk that is made into chevre either by acid from starter or from citric acid then mixed with herbs and spices