Transform Milk into Cheese
Vložit
- čas přidán 9. 07. 2016
- CONSIDER SUBSCRIBING ► bit.ly/Subscribe_Corridor_Crew
Watch This Show From The Beginning ► • First Vlog | Learning ...
This Episode ► Niko explains the science of cheese-making, and Jake gives a Studio 4 update.
THE GEAR WE USE ►
Most Used Equipment: bit.ly/Corridor_Crew_Gear
Perfect Camera: bhpho.to/2FJpQmR
Puget Systems Computers: bit.ly/PC_Puget_Workstations
SUPPORT US ►
Translate & Subtitle: bit.ly/Make_SUBTITLES
Patreon Donation: bit.ly/_Corridor_Patreon_Support
Buy Merch: bit.ly/Corridor_Store
FOLLOW US ►
Instagram: bit.ly/_Corridor_Instagram
Sub-Reddit: bit.ly/_Corridor_Sub-Reddit
Subscribe to our Gaming Channel, NODE: bit.ly/Subscribe_to_NODE
MUSIC BY ►
Chris Solita / chrissolita
If there is one thing you guys have really nailed, it's presentation. The fact that you can cut between Niko showing the process of cheese making and Jake explaining the steps of pitching a show idea, and maintain an equal amount of interest and excitement for both subjects, is incredible. I'm actually walking away with more knowledge and inspiration after watching these episodes.
deinfitely agree to this 👍
Thank you Wolf, that's our goal!
@@CorridorCrew I'm a bit late but just want to add to Wolf's comment: the sprinkling of comedy is also fantastic, such as Peter chasing the papers while yelling "my papers!". A chuckle-moment while cutting back to calm Niko in the kitchen is so well done.
DJM photo and tech I think ur more than a bit late Lmao 😂
+ yes I like it :)
how much time it's take for cheese to render?
lol
3 Triangles
what is your graphic card?
*wrender
This is the cheesiest joke i've ever heard
Those visuals for the cheese were great!
So when will CorridorCheese be available for purchase?
+TrickyTidy haha maybe it will become a new patreon award... Or not
LOL, that would be fun.
+samandniko hey can i buy cheese? But isnt cheeze yellow? Why the one you make are white and can i take a bite?
It's Bree the outside is a white stuff and the inside is yellow.
+Pig in a Hat cheese is weird but cool :0
Wait, wait, wait...
1. Guillermo del toro is doing your office renovations?
2. You give Carmichael some real milk and he gets flashbacks of his German childhood?
3. Was disappointed Peter didn't run into a roof fan.
That's so cheesy.
Carmichael is german?
+Oko he does look pretty germanic.
+Pierre Fouquet
And you kid have no good sight 😑
He does have blue eyes and ginger hair/beard.
Really? Well, I'm sorry then.
No one:
CZcams: let’s recommend this random video from 3 years ago.
I got it too!
Overused joke
@@4idyl709 agree
that joke is from 3 years ago too
niko should do a bob ross sort of show but instead he just makes cheese
"We're just gonna add this happy little cheese."
"Just happy little accidents" *dies from bacteria infection*
Niko was meant to make cheese as a hobby
10/10 would watch
You need to move to the Netherlands.
Like, right now.
We have all the cheese you could ever need.
One of us.
One of us.
ONE OF US.
1 cheese with so many varients.
I think you mean Niko can contribute to all the cheese we need.
lol echt he
Netherlands ?? If you want cheese, it's France. More than 200 cheese here
+MrAlucardDante c'est pas faux
I don't really like cheese, but I think I'd like Wrennet.
You beat me to it lol
I really liked Jake's pitch explanation. I would enjoy more stuff like that.
So would I! A lot of the business and producer type content is appreciated!
i really want that show
Niko made cheese?!?! No whey!
Booo!
Dragonite905 I know that deep down you loved it.
It was so bad it was gouda.
Dragonite905 I'm so proud of you for that comment.
+TheAgentTexas I could do cheddar
Color grading this episode is on point!
+Kastan Day Thanks
Maybe a little less saturated
+Pacific Film heresy!
+XenosEdits what do you mean?
+Kastan Day YOU CAN NEVER HAVE TOO MUCH SATURATION
I'd watch a Niko cooking channel.
Or even just a cheese making channel.
Just sayin'.
You just did
Same
This is probably your best episode yet
After you bring the milk to temperature, does it remain on the heat throughout the process of mixing in the bacteria/mold culture?
idk
I feel like these last few videos have been packed with content - really like how you guys try so much new stuff on this channel
I like how Peter (is that his name?) has become the butt of many of the jokes.
The intern? Or the effects master?
The intern.
+Aled Thomas yes his name is Peter
I feel bad for peter. He doesnt seem very useful to them, he isnt featured in any of their projects for anything, and they just seem to ruin his self esteem
He's apparently one third of their next video (a stopmotion piece), along with Gabe and Wren.
coming back to watch a few old videos again and omg seeing jake talk about how the studio is coming along is crazy
MORE CHEESE VIDS PLEASE. I requested a cheese video from Niko (not sure if seen) and he delivered lol. Seems like youtube also enjoys that cheese connoisseur. Love all your content btw. Keep it up!
I'm amazed that the quality of these videos keeps getting better and better. Keep it up guys, you're awesome!
Niko is almost done with the full transformation into Charlie from Always Sunny.
Jake is definitely Mac
I thought this was a particularly great episode :-)
Thank you for so candidly sharing so much of what you guys do! Really inspiring stuff.
Love you guys. I know it's probably random but I love the longer episodes. More time with you guys ...the better.
Holy shit this was an amazing vlog! Probably one of my favorites so far! Keep up the great work!
Niko'sCheeseTips :-D
As someone from Switzerland, I appreciate how much effort you put into making cheese... keep it up!
Making your own cheese, got professionally installed A/C and installation, you guys are finally hitting the big time!
I think this may be my favorite channel of all time. I'm able to watch the same video five to six times without getting bored
These videos are so well done and actually educational. Keep it up guys! :)
you can actually just make cheese from whole or 2% milk, I've done it a few times. It's really good!
+bigtgamer1 Niko has done that, but he wanted to be fancy :)
Watching Niko make cheese is the most fun I've had in years
You all know you are doing amazing where you can just make videos about what you're doing and I'm still thoroughly entertained.
I like when the episodes are longer. Thank you.
wow this episode has it all Cheese Pitching & Insulation Awesome job guys!
Holy cow it's crazy how far studio 4 has come.
5:49 Is that Peter? I thought he was run over. If I recall I'm pretty sure it was a... Wrenault. Possibly a.... Wrental.
swing-and-a-miss
I saving this video for future references. For the Cheese and the great format of an elevator pitch. Noting also how Wolf Godwin notes also how well balanced the delivery of the presentation for this video.
Corridor digicheese
Cheesy
Sounds too close to dickcheese
+Admir Hamzic OH GOD WHY
dicheesal
Corridor cheeseadel
Corridor Digital:
We make Viral internet videos and now, Cheese!
nice job on the studio, it really pops
This is actually the most helpful video, thanks guys!!
Niko, I used to work at a Cheese factory making cheese! I always loved the smell of the creamy thick milk when it was time to add the cultures in. made me want to taste it even though I don't like milk alone. Also I would eat some fresh cheese once in a while when no one was looking. Maybe you should go check a factory out some time if you haven't.
I learned a lot this episode
DO MOAR
Love the new sony you guys are using. the auto focus is great. increases the quality of the video production.
+Matthew Gee no new Sony yet... That's all manual focus so far. We are looking at canon's cameras to test out their auto focus and see what we get from that though -Cmike
boy this is awkward
you guys should take a poll to see if anyone wants jacks example show because i would watch the shit out of a show like that
As an actual Cheese Maker myself I'm very impressed & psyched at you efforts Niko, well done mate! I tip my hat off to you!
As a longtime fan of both corridor and cheese idk why it took me so long to discover this video
But I’m glad I did
hey niko, from wisconsin, glad you stay loyal to your Midwest roots :)
this is actually intresting! would be cool if you'd make a full video just about cheese.
Wow studio 4 has come a looooooong way
If people like weed, they grow weed
If people like moonshine, they brew moonshine
The same with crystal meth ;)
if people like kids, they become clowns
Don't spend 10 dollars buying cheese.
Spend 100 dollars buying the ingredients and make cheese
"Brew their own wine" lol niko
Main reasons I watch samandniko: wren and niko's cheese
Peter really needs to star in a Corridor Digital video.
Niko, if you ever happen to find yourself in Aspen, CO, my brother is the exec chef of a restaurant named Meat & Cheese, and might be able to give you a tour of their cheese making facility. They make an award winning bleu cheese there.
3 years ago :'(
This is my favourite video from your channel. How to pitch and make cheese, what else do you need?
I've made mozzarella several times, but never anything firmer or creamier. I used homogenized, pasteurized whole milk. Trader Joe's organic milk was the best I could find in my area at the time, what with the state of Virginia cracking down on raw milk sales. Turned out really well. I always wanted to make a hard cheese, like a cheddar, or a mid-range Havarti or Edam.
When the studio is done we're definitely gonna need an MTV Cribs styled tour
Niko does all the things I always want to do while sitting around wondering about random life things.
He was the dude that other guys were jealous of in high school for how proactive and productive he was.
"What did you do last week?"
"Oh, I just saved an imprisoned bird, made my own cheese, tore down and rebuild a studio, and shot a political comedy, short film that got over 14 MILLION views..."
"No, I said last week...."
"Yea... last week.."
nice work on the pitch segment
This vid totally inspired me to make homemade cheese. I've just finished off the last of some homemade Halloumi.
I lived in the UK for a few months. I'm glad I'm back in Germany where we don't have chloride in the tap water.
I've learned more from you guys than I could ever imagine! :)
the first person to ever make cheese: "hmm. this milk needs bacteria"
Apparently its been 7 years, but ever since seeing Niko make cheese I've wanted to do the same and now the day has come!
Bruh its been a while, they set up the studio only 4 years ago
Raw milk is actually really easy (and safe) to come by here in Sweden, the collective farmer owned company called Arla is the major milk producer in Sweden, they have a special milk that is lightly pasteurized but otherwise basically raw milk which you can buy in most super markets around Sweden.
Sa fait plaisir de voir qu'on apprécie le bon fromage français chez corridor digital :)
Ouais enfin c'est du brie, pas de quoi casser 3 pattes à un canard. On verra le jour où il nous fera un Munster ou un Mont d'Or ^^
+MrAlucardDante lol c'est vrai mais c'est déjà bien. j'aimerais bien les voir faire du morbier et du comté aussi :)
je trouve ca dingue de voir comment les ricains voient le frometon comme un truc incroyable/dangereux/rare/bizarre/cher
le truc, c'est que le fromage, ca se fabrique pas comme ca juste parce que t es intrigué, y'a des risques sanitaires si tu fail ton délire.
et puis un dernier truc.
ce que les ricains appellent "fromage" ca fait sincerement flipper. Des feuilles jaunatres en plastique. Oo
Google translate is my friend
I would watch Jake's interior design show on hgtv
I grew up in Wisconsin and I appreciate you guys bringing midwestern culture to more of the internet.
may as well rename the channel to cheeseandniko
That's awesome, niko! Keep it up dude!
I made cheese at school. You explained to me and taught me what I learnt in 2 days in 7 minutes
Oh wow, never see the studio like this
Niko is the coolest cheese make ever
Its crazy looking back when the studio is brand new.
I would seriously watch a Niko channel where he makes cheese with no intention of me making cheese.
So fun, i'm working at a brie factory this summer :3
Most types of cheese have a "protected origin". You can make Brie, or Parmiggiano, or DanaBlue all over the world, but it will never be as good as the one made in the original area. Mainly because the bacteria is not added afterwards, it is found in the grass and plants that cows or sheep eat.
That's why American Parmesan will never be like the original Parmiggiano Reggiano, or it's brother Grana Padano. That area in Italy (Padania to Reggio Emilia) has 3 specific types of bacteria that can't be found anywhere else in nature. Read the Wiki article, Parmiggiano and Grana can only be produced in a small area of North-Eastern Italy :)
You've covered color grading...what do you recommend for cheese grating?
Brie is literally the best cheese
It's the most basic cheese. Most people really need to come in France
Dragonite905 What did u just call me?!
Dragonite905 lol jk
Haha, it's one of the best cheese you can get in the USA, if you wanna have good cheese come to Europe (like Switzerland (not Emmentaler though, that tastes horrible) France Austria ..)
I don't think calling Niko a cheese maker is adequate enough, I believe the best term is Niko the Tyromancer.
At 00:54 I finally understand the game inside. It all makes sense now
Nice Rotor Riot shirt, Jake!
How'd I not watch this until now... :O
I hope for a video of how that cheese tastes when its ready.
i was waiting for this video
It's funny, living in France I take cheese for granted. It sucks not to be able to eat some easily.
Bon courage Niko !
Huh... I guess Jake found a new way to sort of kill Peter...'s spirit I guess?
Also I didn't know you filmed the process of making cheese. Thought Niko did it without anyone around. I like these time shifts of past and present.
It's fun, though there is the occasional confusion over how much time actually passed (like two weeks for cheese party? I get the feeling two weeks already passed by the time we see this). Then there's Jake's beard at various points of time. And finally I can't tell which Peter clone that is. I suspect the one in here is the third one before being killed at an earlier vlog. Fun to discuss though.
Also appreciate the text added in, as well as Gabe's art for better context and clarification. Good work. This 7 min vlog ia very entertaining and rewarding.
If you enjoy good cheese, I warmly recommend the "Mont d'Or". French cheese, marketed in cylindrical spruce boxes. It will change your very soul. Available in France between September and May. It can be cooked with white wine, but then it's illegal, far too delicious.
Wondering if and when Niko will fall into the bread-making rabbit hole. Goes well with cheese!
I'm calling it now. Peter will fall off the roof.
What an informative episode.
5:55 OMG I'm French and I totally approve that pronunciation of "Gruyère" !
+D- Phong (CheatManiac) phew!
Time for you guys to create a samandniko cooking chanel!
My mum: "how does eating cheese count as revision again..?"
Me: "Cheese is Science, mum."
Mum: "You're doing English.."
Dang! Niko is serious about his cheese.
Niko could make his own cooking channel
Nice advice on the elevator pitch, I appreciate it
My sister's husband had a good amount of sheep and goats and we bought 20 kilos of pure fresh milk and my mom kept on making cheese the whole time.. It was great and it's easy if you do the things in a right way