I Made Mozzarella The Italian Way !
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- Опубликовано: 3 окт 2024
- 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
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This episode is part of my new mozzarella series produced by Eva Zadeh from Next Originals ( www.next-origin... ) in co-production with BonnePioche Télévision. ( www.bonnepioche... )
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Salut,
Alex
![KAYTRANADA - Witchy (feat. Childish Gambino) [Official Video]](http://i.ytimg.com/vi/jGK3YVmGZ3Y/mqdefault.jpg)
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
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
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?
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!
😩 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
"It's always about the madness..." 😀 Love the channel Alex. Thanks for the great work.
It's a madness
Thanks Jeff
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!)
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.
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!
Has numbered magnets... Uses the pen
Sauvage!
Sausage!
Sasuke!
savoy!
Savaloys
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!!! 💕
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.
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!
Ti adoro! Sei una delle persone più competenti che abbia visto su youtube in fatto di cucina!
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.
Alex your channel is probably my favorite on youtube right now. Every video is amazing
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
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!!!♡
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 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.
I've been enjoying this series Alex. Appreciate you brother!
I adore, fermented and cultured foods. And the world needs more of them.
My first new video since subscribing, the tension is real.
Thank you ThisOldTony.
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.
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'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.
The first time the Recommended section in RUclips gave me a channel that I really enjoy :D
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!
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
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.
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 :)
Love the studio, camera angles etc. Love how your show your failures and frustrations. Reminds me of me and sourdough starter.
8:31 Tabernac - I feel the pain.
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.
When you spend 20 minutes setting up a camera to get a "walking in the door from a long trip shop" xD Love it.
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. 💜
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.
I am so glad you mentioned the similarities with sourdough I recently finished the book "Sourdough" by Robin Sloan, and there is a big part of the book that looks at the cultures in sourdough, cheese, and other similar foods. Its a fun fictional story centered on food cultures and societal culture - I sincerely recommend it!
salad my friend! i mean salut
DrPRobot that salut had me off guard
Lol my friend said that in class on accident...
"Share this on social media. On Instagram, Facebook, or Twitter. Whatever. Spread it like butter." even your rhymes are spot on.
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
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!
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
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~
Yo Alex, j'ai découvert ta chaîne récemment et franchement j'adore ^^, continue comme ça !
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!
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.
Ooh! I'm learning the easier way with citric acid, but once I have the hang of that, I'm sure I will LOVE doing this. Love making yogurt, kefir, etc.
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
Man I can't believe I just found d this channel I like your energy and attitude man, as well as your cooking.
"The wire" wallpaper 😍
Beautiful what a rewarding feeling , can imagine how elated you should be feeling , great job Alex
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, seeing you ride your bike and vlog at the same time makes me extremely nervous. Please stay safe man, I got hit by a car recently even though I was biking on a dedicated bike lane (was passing a bike crossing and had a green light), and ended up in a cast for a month.
Great vid as always man, love your series!
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.
I'm so happy you came back to this!
That pen is amazing. Where did you get it?
Came to ask the same thing!
It's called the Pica Ink Long Nose
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!
wew that title change, thought there was another video at first
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 👌
I wish I could be half as entertaining as you! You're transitions and timing are top notch. Thanks for another great video.
First title is "I made mozzarella using bacteria"
edit: Omg a beard
Congratulations Alex!!!! Finally the right color and the texture, that cheese looked amazing!!
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
I recently discovered your channel and discovered you are just amazing. I love this video series. Great work, keep it up
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
The amount of effort that goes into every one of your videos is amazing!
I love this channel
you really need an automatic pot stirrer
Boy, do I need one !
I love your passion in food and the passion in the making of food, man!
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
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:
ruclips.net/video/0He5Ir7j3DU/видео.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.
I really like your approach to food culture, Alex. Keep up the good work
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!
high quality raw milk is far safer then any heat treated milk available. you can leave it out of the fridge and it will just clabber into something far healthier then yogurt over 2 or 3 days. it also contains all the natural flora to make every single type of cheese, forms curds better, and adds more flavour to aged cheeses as well as preventing contamination due to the spectrum of flora rather then just adding 1 or 2 to dead milk.
i'm currently reading "the art of natural cheese making" by david asher and it's pretty eye opening as well as a historical and political education surrounding dairy. cheese making is an obsession of mine!
enjoying this series thanks ;) totally hooked on your channel!
i love your video making skills and of course your cooking
like if you agree :)
Just put cheese cloth over a colander n pour the curds n whey through it.
If u want to keep the whey, put a bowl underneath
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.
Glad you finally got that mozza where you liked it. Friends and I tried making it once a long time ago and we failed so spectacularly that I felt your pain through this journey.
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
Well done!!!!! That curd was stunning, so shiny and soft looking!
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"??
There's a type of cheese in Brazil called Minas Cheese, it's basicly getting the curds of mozzarella and letting it's own weight take form in a container with really small holes, the cheese serum will leave the curds and it will back a REALLY soft cheese that you put just a little of salt and it is delicious, I'd love to see you make it
Who else watched his whole journey
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’m early
I saw that pimped up pasta machine in the background there, can't wait to hear what you think about it, Tony really did an amazing job on it.
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
Fine line between genius and madness. Great video.
Iv heard those string plucks at around 8:12 in a video game. Omggg its in my head.
Great video as always (glances at a pasta machine and some sodium carbonate) :)
A tip regarding siphons (the tubing) is to just fill half of it with water, plug it up and put the other half in the liquid to drain and then remove the plug (of course the water should always be kept below the highest point of the tubing).
Alex. you are awesome. your love of food and the process is inspiring. Bravo!
11:30 "Now I'm going to leave the matzo balls in the soup for 30 min." ;)
And nobody's talking about your unbelievable penmanship... 😙
Also, I think your channel is terrific & I want to see you continue to do more episodes.
I love your channel, I love your series, I love your videos, I love you.
Super happy for you Alex! Nicely done
You could also use a digital Sous-vide cooker to keep a stable warm bath for the pot.
Your dedication to improvement and continous learning despite failure is impressive😎😎
Never noticed your mural from The Wire untill now. Love it! Great characters.