I Made Mozzarella The Italian Way !
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- čas přidán 15. 06. 2018
- Homemade Mozzarella can only be stretched in acidic environnement. Yet the traditional Italian recipe has no acid : Instead it makes smart use of living bacteria to get the right pH... Well, Easier said than done.
THE only culture you'll need : amzn.to/2tdcAkb
$50 thermometer : amzn.to/2t9lIpW
$8 thermometer : amzn.to/2yf3TeK
The exact brand I use is Thermoworks, but they're not on amazon.
Animal rennet : amzn.to/2sYN2bi
Vegetable rennet : amzn.to/2JRBuwW
Support my work on : / frenchguycooking
Pre-order my COOKBOOK ! smarturl.it/frenchguycooking
This episode is part of my new mozzarella series produced by Eva Zadeh from Next Originals ( www.next-originals.com ) in co-production with BonnePioche Télévision. ( www.bonnepioche.fr/en )
Submit subtitles here : czcams.com/users/timedtext_cs_p...
Music by Phreakdaprof : / likweed-beat-30-glagla...
and by Epidemic sound : goo.gl/NzwgrZ
Merch ! Get posters and t-shirts : www.dftba.com/frenchguycooking
My other social accounts :
/ frenchguycooking
/ frenchguycooking
/ frenchguycookin
Salut,
Alex - Jak na to + styl
Bleeps out all the English curses, leaves in the French ones. This is why I love you Alex
Ivy Exe well french curses are harmless
i fart in your general direction. your mother was a hamster and your father smelt of elderberries.
Lol true "meeehrd"
Jonathan Donovan love a bit of monty python
Izz like wiping your arse wiz seeeelk, ah looove eet
The editing on this video has hit a new high. This is no longer a cooking video but a cinematic experience
^
He is fantastic isnt he. Seriously watchable.
@@elizabethlea27 Did you escape the necromancer?
I like how he has to enter his place first, set up the camera go outside and enter again lol
It seemed creepy empty and dark..
That's how filmmaking works
The alternative is a whole film crew entering first closing the door and filming your third attempt.
#productionvalue
The Casey Neistat of food
OH GOD THE SUSPENSE IS KILLING ME! How will Benito react? Will Alex get the recognition from an Italian cheesemaker? Find out next time on Dragon Ba- no, Shokuge- wait...Alex French Guy Cooking!
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Did anyone say shokugeki no soma? YUKIHIRA VS ALEX PLEASE 😍😍😍
How on earth is he going to send french mozzarella to Itlay ? It will be rotten by the time it arrive to there ah !
Machin Truc As long as something is marked perishable, not to mention shipped in a Styrofoam container with dry ice it'll be fine. We used to ship Ube ice cream to our family abroad back in the day.
Machin Truc Ah, rotten cheese!
Has numbered magnets... Uses the pen
Sauvage!
Sausage!
Sasuke!
savoy!
Savaloys
"It's always about the madness..." 😀 Love the channel Alex. Thanks for the great work.
It's a madness
Thanks Jeff
😩 I’ve really come to adore this Channel Alex. You’re such a charismatic guy and I love that you don’t act like you know everything and you’re learning with us unlike some cooking channels 👍🏼 keep it up
Carlton Bradley I have never seen someone use the 😩 emoji unironically until now.
not likeing some of those vibes
Fun thing I learned at one point: You can 'siphon' liquids without using your mouth by submerging the pipe under the liquid to fill it up, and then plug one end with your finger under the liquid while you move the outlet of the pipe to the collection vessel.
I used it once when removing a sodium carbonate solution from an electrolytic rust-removal setup. I definitely didn't want to get any of that stuff in me!
And they say white cheese has no culture.
Ultracity6060 this is one of the best puns i ever saw. Very clever, good on you!
White culture is very hot!
HaHAHAHAHAH
Fab pun!
Hahah... nice
I've been enjoying this series Alex. Appreciate you brother!
You know what a fun collab would be? Binging with Babish + Alex French Guy Cooking! :)
ShadowVipers That would be amazing. I think they'd get along fine. And probably drunk.
Babish has a habit of doing a few things here and there just not _quite_ right, and I think it might drive Alex nuts.
I'd like to see Alex along with Brad from Bon Apetite "it's alive"
Shayan Givehchian what about all three of them? Alex is in french though thats pretty far from the us
Michael Babish is not a loser. Get out of here with that negativity.
I was sooo looking forward to Benito's reaction at the end! I guess we'll wait together. Alex, you're such an inspiration, you're truly amazing! (I'm Italian and your videos about our products -and your madness- are so COOL!)
J'adore tes vidéos.... vraiment tu as une passion pour ce que tu fais et du vrais professionnalisme pour le montage et tournage vidéo. Continue comme ça t'assures :)
I love your quirky sense of humor and the fact that you show your failures as well as your successes!! You make cooking interesting by including science by explaining why things do what they do and you show DIY by showing how to make things you need out of things you have on hand already. You've inspired me to try sour dough making...(not sure about the cheese tho!!) Keep on doin' what you're doin'.... LOVE your channel!!! 💕
This is why I love what you do. Taking the traditional practices, and experimenting with alternatives that work for home chefs while sharing the journey these experiments takes you on, is exactly what there needs to be more of in the food entertainment world.
Ti adoro! Sei una delle persone più competenti che abbia visto su youtube in fatto di cucina!
The first time the Recommended section in CZcams gave me a channel that I really enjoy :D
salad my friend! i mean salut
DrPRobot that salut had me off guard
Lol my friend said that in class on accident...
The amount of effort that goes into every one of your videos is amazing!
I love this channel
I recently discovered your channel and discovered you are just amazing. I love this video series. Great work, keep it up
We've come a long way in this cheese making series. Even though I'm just watching but I feel happy seeing you come this far. Keep it up Alex!
When you spend 20 minutes setting up a camera to get a "walking in the door from a long trip shop" xD Love it.
Omg I am binge watching all of ur videos!!!
I like ur kitchen looks like laboratory and I love the way u access to the recipes of the dishes and everything!!!♡
I don't know what I enjoyed more- the intro, or the fact that you nailed the experiment! I love this channel, and all of your adventures. 💜
My first new video since subscribing, the tension is real.
Thank you ThisOldTony.
You should do a French pastries series. But the OG way. I enjoy the old cheats you have on tour channel, but I want to delve into the science a bit more like with the sourdough, pizza, mozzarella, and ramen series
Alex, your passion and commitment to the crafts of cooking and video making is amazing. I marvel, I lugh and get teary eyes watching your videos. Thank you for sharing so well the exploration and learning journey that you are taking. Is a pleasure to partake. Big love from Greece.
Alex your channel is probably my favorite on youtube right now. Every video is amazing
Uhh, when Alex starts speaking French...😍😍 I just adore the language!
but he literaly said "shit" :[
putain de merde
Etienne Couritas I suggest you watch the video again.....🙄🤦♀️
Me too, I love when he speaks Surrende- I mean french
Vous parle les Francais? Jai parle un peu
Yo Alex, j'ai découvert ta chaîne récemment et franchement j'adore ^^, continue comme ça !
I actually love how well this video was edited. It became more of a "Let's explore the world of mozzarella" instead of "Let's watch alex spend too much money and fail too many times". Love you Alex, Au revoir~
I love this guy. You have a drive I only dream of. You keep at it until you're satisfied with the outcome. Love it. Cheers from the states.
13m6s the pasta machine is back from This Old Tony!
I'll be damned, it is! Can't wait to see it in action, and can't wait to see how Alex manages to break it this time around.
S Larson I found this channel through this old tony haha. I was (am) trying to DIY a device during enough to go through stone to dig a well
awesome video Alex!, I am currently also trying to make mozzarella. So following you on this series is really helpful!
Camile Lendering I got mine right the first time, but i'll never do it again. My hands just cant handle the heat... the water is too hot I could not feel my hands right for a couples of hours. I almost burnt myself.
I always appreciate the work and effort you put into each of these videos Alex. :) This was awesome.
I wish I could be half as entertaining as you! You're transitions and timing are top notch. Thanks for another great video.
8:21 The Diresta pizza cutter!! Man I've been watching you since the beginning of the year and you seemed strangely familiar this whole time and now it finally clicked! I'm a friend of Jimmy's and I saw you on his channel like 2 years ago back when he was in the basement. Funny I ended up finding your channel anyway, some other way. Merci :)
"The wire" wallpaper 😍
Love the studio, camera angles etc. Love how your show your failures and frustrations. Reminds me of me and sourdough starter.
Alex. you are awesome. your love of food and the process is inspiring. Bravo!
8:31 Tabernac - I feel the pain.
What about using a Sous Vide (like Anova) to keep the temperature exactly where you want it?
Was about to ask the same question...
what a great idea!!
Yes.
Great job Alex! I love your ingenuity!
I love your passion in food and the passion in the making of food, man!
8:17 omg,, i once tried to make mozarella and i was stuck right there. Curds were kinda dry and didn't stretch.
I'm thrilled to see the rest of the video O_O :D
Oooooo hacking the milk... nice... that seems cool.
not milk - meeeeulk!
Wonder if HACKERMAN will make a cameo.
Cream.
Darin Bicknell he's going to attack it with a machete
Hello thanks for the awesome video ! i loved it and can't wait for more. I am also excited for these steps
Well done!!!!! That curd was stunning, so shiny and soft looking!
wew that title change, thought there was another video at first
I would love you to try making brown caramelized goat cheese (norwegian)
Love that cheese
It would kinda be a video of him waiting for the whey to boil down and caramelise, but I'd sure as hell watch it. Myseost is life.
thebadfairyprincess .... yeeeeeah didn't think of that. 😅
Yuck, brunost and gamalost and the likes are Norwegian foods I'll just keep avoiding, just like lutefisk.
I'd rather get another block of Jarlsberg ;)
Gjetost is it? I love lefse and fiskebudding as well.
Alex i love this series so much!!
I just love your geniusness! Haha idk if that word exists but the passion you have to find a solution when you have a challenge in front of you is unbelievable Alex, I wish all human beings have your cheerful attitude, on any field, it would be a better world absolutely. Salut du Mexique!
Raw milk is difficult to get in Les Etats Unis. My state specifically prohibits it.
Scott DeGasperis *États Unis
Scott DeGasperis No worries, they make it easier on a tablet; just press and hold the base character to access the extended character set.
Start menu-> Run->charmap and then find and copy all your special characters from there :)
Or get Babelmap for a bit fancier solution with name lookups. If you're on mac, try UnicodeChecker.
So I'll let you in on a little secret. Yes, raw milk is TECHNICALLY illegal to sell for human consumption, but if you know the right people who know the right people then you can find raw milk that can be sold as "NOT FOR HUMAN CONSUMPTION." Sometimes you can find it in pet shops who sell the milk "for the pets." You have to be careful who you buy it from, but there are many grass fed milk cows who produce raw milk infinitely more safe than pasteurized milk. You'll have to let me know if you find a milk guy. Happy hunting!
Scott DeGasperis I know. I am going to do something about it.
Alex is a bit like Soma, isn’t he? Absorbing techniques and evolving his own cooking at a rather impressive pace.
Anyway, nice work! Can’t wait to see what the Italians think.
jocax188723 that's exactly what went through my mind
Spends days perfecting the traditional technique. Ends the video with a teaser for his plan to "hack the milk." That's our French Guy!! This is why we love you Alex! Can't wait for the next video.
Here before 50 views! Love following your videos and learning with you! Thanks for all these series Alex!!
Not gonna lie, that mozzarella has a very strange color 😂 But I give you 8/10 for the effort. Cheers from Italy.
PS: I loved your videos about your pizza trip in Naples 👌
First title is "I made mozzarella using bacteria"
edit: Omg a beard
I really like your approach to food culture, Alex. Keep up the good work
Alex's this series of "French Guy Cooking" is so smart, referential, informational, educational, inventive, entertaining, etc., it's timeless and would sell well AROUND THE WORLD if he compiled the videos together and sold them as CD box sets.
That pen is amazing. Where did you get it?
Came to ask the same thing!
It's called the Pica Ink Long Nose
you really need an automatic pot stirrer
Boy, do I need one !
Congratulations Alex!!!! Finally the right color and the texture, that cheese looked amazing!!
Congratulations on making the fresh mozz! It was excited and inspiring watching this video and the previous ones. Keep up the great content! All the best
Congrats from an Italian fan, Alex. You did an amazing job, it was a great improvement.
I hope Benito will praise you, you deserve it, but please understand that if he compares your mozzarella with the one they make you will get roasted. It's probably next to impossible to make the same mozzarella that they make at home. They have decades of experience.
Your mozzarella was very very stretchy, that part looked much better then your previous attempts. The color is still not white and clear enough. The consistency was the worse part, made it look like factory made mozzarella. It was uniform and it should be soft and almost liquid on the inside.
If you keep trying you will get better and bette, but there is one thing that I think you could improve on instantly.
The MILK... I understand you did your best and that the milk you used is very very natural, but it's still bottled and shipped to a store. Do they throw it away if they don't sell it within 48h? I don't know, I would guess no.
In Italy we have vending machines that give out fresh milk. Like, really, really fresh, the same thing that comes out from the cow's tits, absolutely nothing done to it. Local dairies get rid of the unsold milk and replenish the machines daily. That's the stuff you want.
I don't know if you have the same thing in some places in France, but I would guess you do, France is even bigger then Italy on milk production and breeding healthy cows (lots of space for them to move around and graze fresh grass). I would suggest to buy straight from a dairy or look for vending machines like the ones we have.
Doesn't he need buffalo milk though?
The finest mozzarella is made with buffalo milk, he should use it if he can find it, but that's pretty much impossible. Mozzarella made from cow milk is perfectly legit as well, it is what most Italians eat most of the time, though it should be called fior di latte and not mozzarella to be precise.
you look to be expert on mozzarella making so i want to ask you i jhave made a mozzarella it is tasty but inside it s dry and it is not so soft to cut what doyou think?
You should follow this video:
czcams.com/video/0He5Ir7j3DU/video.html
If you jump straight to the end you'll see that the end result is much much better then the one that Alex got. The guy speaks Italian. I will provide a full translation of what he says when I can, meaning 10 days or maybe 2 weeks. It's a lot of work to translate 15 mins of a guy speaking, pages of stuff, but I like to transcript stuff and make subtitles, so I will do it, just wait for it.
The part where the guy dries off the curd and lets it rest for a few hours is really important, something that Alex didn't do. Other candidates for mishaps are wrong dosage of rennet, cutting the curd in pieces that are too big and more then that it is about milk, milk and milk. Do what you can to get your milk raw and as fresh as possible, go to a diary. Consider that raw milk has a shelf life of 48h tops.
Alex's mozzarella looks yellow, and that's not good, I don't know if it is because of the acidification, it really looks like it is the milk itself. Compare it with the video I linked and you will see that it's not nearly as white. Might be related to filming and lighting but I doubt it.
Also, about milk, one one hand you want fatty milk, the fattier the better, bufala milk has up to 10% fat and it is great. On the other hand and more importantly you want pure milk, so if you are working with cow milk you are going to have a little less then 4% fat and that's it. Don't go adding cream or anything.
The fior di latte we get here in Western Canada is definitely dry, but it works for how I use it.
not related to the video but could anyone please tell me the brand of the pen he used at 11:43?
Pica Ink - long nose marker pen
I was wondering the same thing!
Hey mate, I have been following you since food tube and must say that you're making one of the most interesting, exciting and thrilling series of videos on youtube. Keep it up!
I love your channel, I love your series, I love your videos, I love you.
Too late to order something online??? What time do they turn off the Internet in France?
James Gardner too late as it will take atleast couple of days to receive whatever he orders
Throne030 indeed
If you can't buy one you make one
With only 1m subs, he still puts alot of effort in to the series, love your vids Alex
I'm so happy you came back to this!
i love your video making skills and of course your cooking
like if you agree :)
Wait a minute hol up , did the video changes titles? Wasn't it "I made mozzarella with bacteria" or smthng?
Yes I saw that too.
Jonni0608 "I made Mozzarella with Smart bacteria" then it changed lol
Azerul yes..."smart bacteria"??
I met your channel through DiResta quite a time ago, but I wasn't in the mood for cooking videos. Only after ThisOldTony collab that it sparked my interest.
Awesome channel that combines information and humor with an exotic accent(pretty much ElectroBoom for cooking). Keep up the great work.
As usual, enormously entertaining! I’m glad you cheese turned out well. Salute.
You’re the Casey Neistat of cooking
casey does not compare to Alex
Now, now, I see no reason for insults.
Cheesy neistat
rockirol1 you are the shitnegredi of blossomtower
rockirol1 he learned a lot from Casey, no doubt, but actually has something worth sharing.
Is it possible to get the link for that amazing pen?
Came to ask the same thing!
Pica Ink Long Nose
bob ross thank you kind stranger
J’aime ce serie. Absolutely loving it Alex
Super happy for you Alex! Nicely done
Who else watched his whole journey
I’m early
I have studied agricolture, I have made cheese before at school and I'm Italian and you're making me proud of you, Alex! Keep going with this fantastic videos!
Thanks for the great video! I love that you add inn the less successfull parts of the journy aswell! Both so we see the true journy from start to finish, and it inspieres me to keep working on my own projects, even though I have to start from scratch from time to time! Can't wait to see the milk hacking
You’ve honestly got a dream job! And you’re absolutely amazing at it!
The production of your videos are awesome! Subject matter aside, you have gotten really good at this video making!
Man I can't believe I just found d this channel I like your energy and attitude man, as well as your cooking.
Great video Alex, brightened my day. Thank you!
I really love this series. The adventures, the attempts at making the cheese.
Man, I gave you the like instantly, just because of the work for the first 15 seconds. Good job!
That cheese looked good. I'm very glad you are performing all of the pitfalls of making this kind of cheese, so that others will know what to avoid (and also what is wrong when they fail). Great video series!
Beautiful what a rewarding feeling , can imagine how elated you should be feeling , great job Alex
Alex, you wonderful froggy bastard! As an Englishman living in the USA I want to say thank you, thank you, thank you. Life is hell for me right now (Trump, Brexit, nuff said). You bring me with every video that there is sanity and gentleness and culture still in this world. That there is still passion and love and craft. Please keep up with the great work and know that I do 'spread it like butter" wherever I can. Salute.
Alex. You inspire me every single time. Thank you
Amazing series!
I started to watch this channel out of curiosity,when jamie oliver for the very first time introduced alex,i thought :at the beginning ;"lets see just another french cooking youtuber how he fails on making fake traditional recipes" never had i been so wrong,and never have i been so addicted to any cooking youtube channel;wait this is not just a cooking youtube channel:this is a very accurate scientific culinary channel,a very elegant and amazing channel.
A perfect video,and in every series or video i see some serious respect over food culture ,so many people should learn from you.the very and only professional culinary youtuber...looking forward to see the million subscribers and more.alex thank you for your hard work!
Hi Alex, Just subbed!!! This mozzarella series is incredible... Love how you explain the science!! I want to try it myself now... Keep up the awesome work!!
Finally! So excited when you post man
I love this series!
"Share this on social media. On Instagram, Facebook, or Twitter. Whatever. Spread it like butter." even your rhymes are spot on.