Sweet Dreams Are Made Of Cheese
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- Опубликовано: 31 май 2024
- Let me know about the yogurt thing. P.O. Box ready here.
Merch: futurecanoe82.com/
Original Video: • 30 Minute Homemade Fre...
P.O. Box
To: FutureCanoe
118 A Orchard St
#108
New York, NY 10002
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#cheese #cheesepull #mozzarella #homemade #easyrecipe #recipereview #paneer #indianfood
Chapters:
0:00 Intro
0:16 Mozzarella
3:51 Paneer
5:48 Ricotta
8:21 Yogurt
10:31 Announcement
Song: Kicktracks - Midnight Lovers
Music promoted by Beyond. [Free Copyright Music]
Video Link:
• Kicktracks - Midnight Lovers
Free Download : fanlink.to/midnightlovers 
Хобби
Maybe the mozzarella didn't work that well because 8 g of granulated citric acid is not equal to the amount of acid in 8 g of freshly pressed lemon juice.
@@MadisonRamanamabangbang1.38g of citric acid per ounce of juice
@@MadisonRamanamabangbang
www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791/
but also, like, drink a teaspoon of lemon juice, then eat a teaspoon of citric acid
And here I assumed when he says "X Y of _____" in the rhythm of a person he's watching, then obviously eyes it, he's subtly joking about his measurement and how it isn't exactly the same.
Guess I missed the joke
Wow glad someone figured this out. Seriously. Recipes are recipes for a reason. You can’t just substitute something and expect the same result.
@@leightaft7763it’s his thing
and before you know it, FutureCanoe becomes your comfort channel. Uncomplicated, relaxing monotoned voice and little laughs along the way. a perfect way to wind down
Yeaaaaa
unironically yes, watching his videos while cooking is an experience though tbh
Definitely also give Ordinary Sausage a watch then. FutureCanoe was recommended on one of his videos and they're both absurd in some ways but often also pretty funny.
unrelated, but anyone knows what the ending song is??
Well shit you got me haha
I love how we went from making cheeses to paneer tikka masala 😂
Paneer is also a cheese so it counts
@@smysrbh The relevant part is that he turned it into a dish rather than just a cheese
@@smysrbh if you are not indina you will die
@@smysrbh So is that stinky piece of curd in the bottom of your milk. Try it!
@@gae_wead_dad_6914 you got me in the first half not gonna lie
As an Indian, I think the paneer tikka masala looks decent. I would highly recommend using proper cream, or just using the creamy layer that forms on the top of pasteurized milk.
add some chopped coriander on top. try home made garam masala recipe, your kitchen will smell divine.
@@yamisukehiro9773 Damn right, nothing beats homemade spices.
And maybe fry the panner to give a tikka texture .
@@ravk9009 in my experience frying the paneer makes it a little rubbery, no?
I don't like it. Or maybe I used the wrong paneer 😔. I'll try it ✌️
@@yamisukehiro9773 Don't fry it for too long. Otherwise, it will be rubbery.
Y’all..I SWEAR this man is a professional cook and just trolling us
Edit: y’all…we got second place 😔
d.... does anyone think that it's not?
no cus fr
he has experience as a line cook....
no shit sherlock
I think he actually wants to teach us how to cook but make it relatable (and troll us at the same time) 😂😂😂
I love how authentic this channel is. This is literally what most of us experience when we follow along with some internet recipe.
We dont have all of the ingredients, so we just eye ball something else, the video always looks smooth and perfect and ours look like its about to cause covid 2.
Please never change. Keep us well fed with our monthly dosage of real cooking.
As an Indian, I approve of your Paneer Tikka Masala. Also you should definitely use Zoobi Doobi as a Reaction Song :D
Or a Bloodywood song if it's REALLY good
@@rebel4466got to be careful of Bollywood copyright lol
@@rebel4466well my friend that's a Bollywood song only that he recommended hehe
@@marshall959 I'm from South India. All Paneer Curries with a Tomato and Cream Base are called either Paneer Butter Masala or Paneer Tikka Masala.
@@marshall959 No hard feelings yeah??
You're so unironically chill and humble sometimes it makes me want to strive to be like that
As an Indian, I can confirm you did a good job at making Paneer Tikka masala.
You should try making more Indian dishes
No
No
He should not
(I'm Indian) the paneer was good, but we'll have u seen his other Asian dishes
@@Sharkboy3311im pretty sure he messes up dishes as a joke or to make it more relatable to us. he's had history as a line cook, and im pretty sure also as a sous chef.
For yogurt - heat the milk in low heat for 1-2 hr.
Take it off the heat and let it cool a bit and mix the yogurt in.
Check after 12-16 hrs
The reason for your homemade yogurt wasn’t looking like one is due to it has lot of water content which was separated and starts floating
BTW love your videos
Right, though heating for long time isn't necessary. Just boil it (or pasteurize it) so that other microbes die and then add a bit of yogurt to introduce lactobacilli.
the logic of putting everything bagel seasoning in the cream cheese instead of on the bagel is actually really good for me!! i have sensory issues and i HATE the feeling of the seasoning on my hands and the way it all falls on the plate with every bite so i might use this :)
The world didn’t have to deal with ur sensory issues . So yeah thanks we needed more bs
The paneer dish is acceptable. Plus points for using turmeric. Yay 😆😁
Also make lassi with the yoghurt you have. Don't throw it if you're not lactose intolerant. You can add mango to it and little bit of sugar and it'll taste good. And happy new year to you too. Hope you've a nice day. 😌
@4:58 its not turmeric, he added the curry powder
@@bhavdeepgandhi2755 he added turmeric but I think he didn't said their name in chronological order as he added them. Because the yellow powder looks very much like the turmeric to me.
@@bhavdeepgandhi27555:05 Look he called turmeric powder the cumin powder and vice versa. That's turmeric for sure.
Never been this early. It’s 3 am at my place and you served me the perfect video to fall asleep to.
Fr lol
saame
Lmao yea
Same 😂
Feel you hahah I was thinking the same
The results actually seemed pretty good.
great job team
@@dominikhadlow6348nice job team
Nice job team 👍
what is the outro song he uses?
8:56 Yogurt, Hard Salami, Bread, and Alcohol all have similar roots: somebody's food got left for just the right amount of time in a place where just the right kind of bacteria strain got to it and made them what they are. The real question is how many bad batches of Yogurt were eaten before somebody started mixing the old batches with the new ones to preserve the good bacteria strain. Probably a lot.
You always manage to give that "I'm an amateur, I don't have the same ingredients as you. I'll do it my way, I don't give a sh-t." essence in your videos, it's what makes them so fun.
Constantly cutting away from the professionals video to tell us how you're doing it differently.
It's like those "Ya'll got Sprite?" "Nah we got Sprint" skits
Whether you're an actual professional or not, you make us all truly feel at home. These videos just feel real, raw.
Love you, i gave another tomato can to kewpie ligma fork guy
Thing about mozzarella is that it's actually really easy to make if you just have the right ingredients. It's probably the only one of Joshua Weissman's recipes I've successfully made myself.
There is OK to use lemon juice for mozzarella???
@@KS-lf6gj
only need two ingredients, distilled white vinegar and full fat milk. while i'm sure lemon juice can be used i don't know how much is equal to half a cup of distilled white vinegar (acid wise).
distilled white vinegar, 1/2 cup for every gallon of milk. you can scale this up or down, so for half a gallon you would use 1/4 cup distilled white vinegar.
use full fat milk, if you use 2% or less fat milk it will be very bland even when salted.
pour the milk into a pot, while heating stir it constantly until it reaches 120f. once it reaches 120f, turn off the burner (you can leave the pot where it is). pour (while string) in the correct amount of distilled white vinegar based on how much milk you brought up to temp.
you will notice immediate separation of the curd from the whey. let it sit for 10 seconds.
scoop out the curd and put it into either cheese cloth or what i use is a non metal colander. take the curd and squeeze out as much whey as you can. when you squeeze and you don't see any more whey coming out then you can move on.
put the ball on/in a microwave safe dish/plate/bowel (doesn't matter) and microwave for 20 seconds (1200 watt) or 30 seconds (900) watt. if you don't know how powerful your microwave is, either just use the lower time and check the cheese or there is a sticker either on the outside or inside that will tell you the wattage of the microwave.
in all likely hood there will be a hotspot on the cheese so be careful when handling it. fold the cheese onto itself, if the cheese isn't hot (if it's burning you then do not microwave it more), microwave for another 10 seconds. keep folding the cheese until it becomes smooth. before you form it into a ball add some salt to it and fold it in a few times before breaking a small piece off to taste. if it tastes decent then stop adding salt and form into a ball.
now you will want to get a bowl (or container with a lid) that's higher then the cheese ball and run cold water in the container with the cheese until the ball of cheese is cold. pour the water out and add fresh cold water and a few shakes of salt into the water. seal the container with some plastic wrap or it's lid. put in the fridge which should last a few days, it does not have a long shelve life so i would advise to only make what you think you need/want.
3:18 those tomatoes are absolutely TERRIFYING
as an indian,I think you're pretty qualified to make radioactive indian food on an indian train and also that paneer curry actually looks really good.Next time if you wanna make food from a bollywood movie you should make golgappas its an indian street food in the movie rab ne bana di jodi(god made our match) they have a golagappa eating competition its really fun!!
Crazy how things work out when you use the correct ingredients
Right??? 😂
The reason why I love your channel is your cooking turns out just like mine whenever I watch a video. I’m glad I’m not the only one. 😂❤
For yogurt you should heat the milk to about 180 Fahrenheit first to kill any bad bacteria that might get in there, then you should wait till it cools to between 90-110 Fahrenheit and then mix in about a heaping spoon full of Yogurt.
Some people say leave it to sit for 6hrs, I'd suggest much longer for flavorful yogurt. I personally ferment homemade yogurt for 24 hours, then I strain it in the fridge for another 24 hours so it thickens into Greek yogurt. You could skip the thickening by squeezing out the whey with cheese cloth, but if you squeeze out too much you'll wind up with Cheese.
Fun fact: You can do pretty much all of this with a pressure cooker. They even come with Yogurt settings. Pretty boring, but it's easy.
My man, you bothered typing out proper instructions to a guy who goes out of his way to ignore instructions
Hard agree on the easy to make and I'm saying this as someone painfully lazy lmao
Hardest part is heating it up to 180. To speed up to cool down, I'll stick the whole pot in the sink and spray the outside of the pan with the sprayer and cold water, while stirring the pot. Takes like, 3 minutes - if that. Or could just leave it but I'm lazy AND impatient :P
I don't have a pressure cooker, so I just stick it right next to the oven light (on, but cold oven) all night.
I've been meaning to experiment again, but I've heard that heating the milk up to the ~180 and keeping it there ~10 min or so does some fancy science shit to the proteins to make the finished result thicker and more greek yogurt esque...
That fun fact is the game changer. Start the yogurt in the evening, let the pot do all the work overnight, and wake up to yogurt.
@@bakielh229 it's a public comment section. You could use the info all the same, it isn't exclusively for him and he could try outside a video. He obviously isn't inept.
I seriously love this channel so much, instant serotonin boost whenever you upload a new video! Also now I’m really looking forward to those vlogs👀
X2
@@palenzuela__ x2 x2
5:47 As an Indian this looks legit : ) Great job ! ( Instead from bollywood try making Indian sweets next time like rasmalai and gulab jamun . You will surely love it )
The cream cheese looked amazing. You always make me smile. I don't have a recipe or anything to send you but thank you for making my day a little brighter. Hope you have an amazing new year!
Glad to see you wearing warm clothes, hope it's a calm and not very cold winter for you. Also I always happy to hear you giggling, it's so cute and gives me a hope that's really really hard to find around these days.
Thank you for wonderful job, have a happy new year 😺
despite the radioactive food, your content is sooo comforting for reasons i don't know. love your work!❤
“Not the best at making cheese” FC, I’m extremely impressed you even tried. This is amazing. Don’t be so hard on yourself, sir.
Your paneer tikka masala is something I would make when I am in a hurry. Blend the masala well to make a smooth paste and add full fat cream instead of sour cream and your paneer tikka masala is up a notch.
10:00 you made dahi again an indian yogurt lol😂😂
Bro still added zubi dubi from 3 idiots
It made me so happy that you made paneer and used that song. Ofc im indian
the "first batch of yogurt" came from the bacteria on grass that transferred from grass to cow noonies. That bacteria on the cow noonies ended up in the milk when milking cows, and people eventually discovered that something was happening creating yogurt when that cow milk sat. Eventually the awareness took form, but it was originally a seemingly gift from the gods and only happened in places where cows grazed grasses tall enough to brush their noonies. lol. Thats how yogurt started.
noonies is such a funny thing to call tits
...the fuck is "noonies"?
udders@@KainYusanagi
@@KainYusanagi udders I think
@@rose-gl4io Okay, that would make some sense, but it's just such a bizarre thing to call them. Either way it's wrong, as the first yogurts would have been partly curdled in nomad's kit; specifically, goat stomachs converted into water-proof containers to carry liquids from place to place, especially milk, in the areas now known as Turkey, considering that the word itself is derived from the Turkish word "Yogurmak", which means "to thicken". It wouldn't have gone on long enough to curdle fully into cheese, but enough to thicken into yogurt. Then someone would have had some yogurt in their goat stomach-bag for carrying about, and that would have eventually turned into the first cheese.
He knows what hes doing when he adds that small laugh
Your humor and candor don't miss! Great vid!
That 3 Idiots reference makes up for the slumdog millionaire peasant slop version of paneer tikka masala you cooked in the video
I'm watching all his videos while depressed and its making my depression worse
Cheer up
Bro just won hearts of his thousand Indian audiences with this recipe
For Greek yogurt, you need to use high-quality Greek yogurt as leaven, and also after it's ready drain it for another 12-24 hours in a cold place.
The milk is heated until it boils, and then it is removed from the heat, the pot is covered with a lid and left for 10 - 15 minutes. Then, especially in warm weather, cooling can be done in a water bath with cold water or ice, and the temperature of the milk should drop to 44-45ºC = 111.2 - 113°F.
For leaven the top layer of unopened yogurt is selected - you can use Bulgarian or Greek yogurt. Do not use on yogurt that has already been taken or eaten. All this is done to prevent yeast or milk mold contamination.
You can also try Bulgarian yogurt as leaven, it is a good substitute for Greek yogurt!
Wish you good luck and keep up with the great content that you make!
Happy new year to you.
I just simply love watching your videos ❤
As an asian, I feel both extremely excited and extremely worried can we get an alcoholic cheese recipe that I can share with my asian family?
Asian Asian Asian, Asian Asian. Asian Asian Asian.
as an asian I'm lactose intolerant
@@ash_11117I don't think the buffalo sentence works with that word
genius
What kind of asian?
Ah, the only food channel I can still watch on my diet ❤
what was made instead of yogurt was fermented milk basically its most common in north-african cultures try looking up l-ben or raib ( thats the name in arabic i don't think it has a translation )
As an Indian viewer I love when you cook Indian cuisine but even for Indians I think there is way too much spices in the paneer but it still looks delicious.
There is something in Brazil called Queijo de Qualho, you, as knower off all languages, should try it, its pretty good
Yeaaaaah New Video!!!!🎉🎉🎉🎉i found your channel 3 days Ago and binge watch your Videod and already watch everything😅
You are one of my favourite creaters in the internet you seem so down to earth and at the same time so surprising and chaotic in a good way. greetings from belarus! you definitely have rizzzzzz keep going
As an Indian.....I approve 5:24
U just had to add some weight on panner while it dries
That paneer sabji (dish) was not half bad man! Your paneer appeared soft and tasty, hope you try more Indian dishes in the future!!!
Yayyy ❤❤❤❤❤❤❤❤ new video🎉🎉 I just finished re-watching all of your videos and now I have to re watch every videos for the third time while waiting for your new post 😂😂😂really enjoy it thooo love yaaa
He made my favourite gravy in the video (aced it surprisingly) the paneer made me crave some paneer too
This guy rly is the definition of a comfort chanel, his videos are unmatched keep up the work
gotta say i love watching your vids and how real they are. keep it up, man. HAPPY NEW YEAR!
you can strain the yogurt through a cheese cloth to get a creamier denser yogurt.
also, it is important to keep yogurt at a stable temp while fermenting. too hot and you kill the bacteria, too cold and it does not fully convert all the milk into yogurt. temp range is 108°F to 112°F or 40º C to 45º C. you can reach the top temp, add the yogurt to the milk, and let it rest within a thermus or any other recipient designed to keep temperatures stable. can even be a foam icecream bucket wrapped in a blanket, or a cooler (they keep warmth too)
Buddy! For being ur 1st time making any kind of cheese, u did brilliant.🎉
I didn't know how easy it was to make a failed ricotta(cream cheese). I will definitely try that home.
Also u can definitely successfully make yogurt and ricotta in the next attempt! And ur paneer tikka masala looks good as u understand spices. Well done 🎉🎉🎉🎉
I’ll send you some Aussie goodies Mr. Canoe! Love your work 😄
If only you could somehow get a hedgehog slice to him before it went mouldy?! Maybe some freddos and caramellos instead
I may have never made curd(yogurt), but at home it was made by keeping milk with curd for 2-3 hours in the kitchen and then just mixing it well before storing in the fridge over night.
Perfect curd everytime.
The paneer masala looks awesome!
The mozzarella needs raw milk. That is the issue. Still turned out decent, though
Yup, as well as he used 8g of lemon juice, which is not 8g citric acid, lol.
I think it's mostly the acid but yeah the milk might have played a part in it
@@naunau311 It's both. Ultrapasteurized milk, which is what most milk sold is, cannot form the protein linkages required for a good solid cheese.
Greek yoghurt is strained to make it thicker. Also I probably would have pastuerised/heat and cooled the milk first. You probably grew some non lactic acid microbes in there too.
With only peace and love!
The way @FutureCanoe follows his recipes like Chowder does, it’s reminding me of the episode where Chowder makes Burple Nurples lol
Great video man, you're killin it. Also, looking forward to the vlogs
Certified Indian here: you had the vibes right but train cook is a level beyond even Michelin.
Also, most Indian houses make yogurt at home, its very common to ask neighbours for a small amount of starter dahi
I really gotta start making my own
Especially considering how disgusting train food is, atleast from my experience with Northern railways
U aint wrong there man train food aint that great
@kushagranayyar3960 I took trains from Puna to New Delhi. Maybe it was just the long ride but I thought the food was pretty great.
@@newironside i live in delhi and most of my journeys have been shorter - chandigarh/Amritsar/ Haridwar etc and the food was bad. They just use cheaper ingredients like very small grain rice. I only take the packet stuff now - curd/bread/ice cream.
But if it was from pune, then it was probably a central india railway train. Department is different so maybe better.
Paneer in Paneer tikka masala are supposed to be gently pan fried before putting them into the tomato puree.
4:46 also the paneer looks great
Aww a future canoe vlog would be so dope
I'll watch this video when I wake up cause idont wanna get nightmares
Hell yea that paneer looks great man. The paneer curry could have used more browning of spices but it still looks good. And looking forward to the bollywood dish lmao
Btw u can make yoghurt without the starter yoghurt either.
Hey when you treid to make greek yogurt you ended up with dahi! Its an Inidan milk curd that is made the exact same way you showed. It is less creamy and sweet. Since its less creamy it has a bit of a watery texture, just like what you made! Also when an Indian recipe calls for fresh cream my mom told me you can see dahi. Hope this helps :)
the first batch of yogurt is made by accident
once is a guy boiled a pot of milk and left it open the process of curding is made by a bacteria called lacto bacellius, may be some of it is present in air and found it's way in the milk which made it as curd, we do this thing every night in my house hold(adding curd to milk not leaving it open).
I dont know about this but if we leave dried red chilly in milk and leave it like that it will become curd, they say it will be somewhat seweet too please try this if you like it
thank you
The one time being sick is op!
(I was able to see this 4 mins in)
Nothing like a roommate who brings milk your dad didn’t
This was so thrilling. I've always wanted to make my own cheeses because they have very limited availability here (and thus are pricey). This gave me courage!
I mean, there a 50% chance of paneer or cream cheese!
Try to make bengali misti doi (caramelized sugar yogurt)
Its 3 am for me and school yet im watching him
5:34 😂😂😂😂😂😂😂XD
ive been binge-watching all the videos. im too obsessed.
9:40 its okay , everytime i make home made curd it looks like that , but its delicious with some sugar
Being Turkish, my grandma used to buy milk just to make yoghurt. She'd heat the milk in question for a while, then pour it in a big cup with leftover yoghurt, mix them well and let it sit for a few hours, and after that she would put it inside the fridge overnight and we'd end up with fresh yoghurt. Perhaps the reason your yoghurt didn't really yoghurt is because you didn't heat it up. But don't take my word for the granted, I don't know the chemistry between yoghurt making myself. :/
Either way, love the video!
Also need to check yogurt used if it has "Live Culture" labelled on it I think.
@8:44
“The Juice of Zeus” 💀
Now every time I see Greek Yogurt, this will be in my head 🫣
we need food vlog! we need it 🙏🏽 pls make it happen
The colour of your paneer tikka masala gravy was on point and your paneer also holds tight so I can say you are qualified to cook Indian. Great cooking.
You can also add cashew nuts in your puree during the cooking it adds to texture.
Omg didn't expect to listen to Zoobie Doobie on a Future Canoe video 😭😭
From not knowing anything about Indian cuisines to watching Bollywood movies and making food from them, future canoe grew up.
Ps. 3 idiots is a GOAT movie....plz try and watch if u can
That vegan rennet really let him down in that mozzarella
you always make me laugh!!
zoobie doobie made my day @FutureCanoe and The paneer was nice but I would recommend trying a complex recipe with more spices.
i love u futuristiccan you always make my day, your awesome chef gameplay and purposely failing the recipes is really awesome!
3:49 by the process i think you did made paneer instead
omg that paneer tikka masala looked so good i give it a 5/10
There were a couple of problems with your yogurt but the biggest reason it turned out like that is because you fully closed the lid, you have to leave a little opening for gas to escape or your yogurt will get watery.
I'll write up a quick recipe if you ever want to try making it again.
For pasteurised milk, warm it up to 44-46°C (until you can dip your finger in but still feels hot), put it in the container you're going to make your yogurt in (glass is recommended), put 2 table spoons of yogurt in a different container, add a bit of the milk and stir until homogenised, then gently add the yogurt mixture to the milk and stir gently. Cover with a clean towel or a lid but leave a little opening if you're using a lid. Wait 4 hours then transfer it to the fridge. Eat after 2 days. If you want it faster put it in the oven (no heat) like you did, wait 12 hours then transfer to fridge and eat.
Yoghurt, scorch your milk lightly, cool. Then add a couple tbsp of yoghurt, leave to ferment. If it smells like yoghurt it's safe. Pour into cheese cloth and drain for an hour for thick yoghurt or 4-6/ overnight for cream cheese. The whey can be used in curries
Dude really blurred his face at 1:28...you smart.
omg hair reveal
Hey!
The yogurt did turn out great, you made Viili! Its common for kids to eat In Finland with sugar and cinnamon on top ❣️❣️Ofc not everyone likes it, but try again!
This is like cooking, but realistic
was the milk irradiated or was it the radiation source itself?
You done with your radiation jokes yet?
3:00
Oh I know, it's the vegan shit you used🤫😉
8:58 if you dont uave yoghurt you can add a few drops of lemon juice with milk to make some bad yoghurt then ferment it
add the bad yoghurt to milk and ferment to make good yoghurt
Also remove the whey from the yoghurt ti make thicker and taste better :)
Indian here. For paneer tikka masala you need to make paneer tikka first. What you made was paneer masala which is what my mom used to feed me saying "we have paneer tikka masala at home"
In your first attempt... Yeah you definitely just made paneer. No worries tho, it's criminally soft and delicious when lightly pan fried with whatever condiments of your choice
Edit- NVM paneer tikka masala is just about the peak recipe out there