@@flowerofash4439 yeah but idk why he even has a kitchen scale, its always better to go with more accurate scales. Ik the better ones are more sensitive to breaking, but 1,2 g isnt going to hurt it
i unironically love that this channel started as "chemical extractions and waste disposal" and is now well on its way to becoming "nigel learns how to cook"
Yeah, I was wondering why it was such a nice sauce! I usually combine cheese with some flour and milk, and a little bit of water in different ratios to make a decent sauce but it's always way too thick. Gotta get me some Sodium Citrate (food safe)
also fun fact, you can make sodium citrate at home! simply put lemon juice with baking soda (sodium bi/carbonate) and heat them up in a sauce pan, add any cheese/cream/milk mixture you want and now you have very smooth liquid/cream/sauce cheese!
I cook cheese sauces with sodium citrate all the time. Instead of using cheap cheddar you can use any cheese. You can make amazing “plastic” cheese from really expensive and exotic cheeses.
@@sajbr Because the sauce is stringy and smooth as the protein chains bind together. As mentioned in the video the water can separate otherwise and the sauce just becomes oily and weird. This makes it nice and homogenous and still melty like cheese.
I believe it stops or hinders the sauce from breaking. If you've ever made homemade Mac and cheese, the sauce breaking (basically the fats, milk solids and water that are in cheese separate) is a worst case scenario.
NileBlue: *has a chemistry lab that would make Walter White blush* Also NileBlue: *uses the least accurate scale known to man and a plastic spoon from sonic*
Hey! Finally, something I'm an expert in. I'm a food science PhD working in process cheese R&D and I must say you did a great job! Every time I though "He should...", you did the thing I was thinking. Add fat, add shear, etc. The process cheese "product" you showed at the beginning is actually quite different in a lot of ways, though the eating experience ends up being very similar. The formulation and processing have to be developed in such a way that "cheese" has the proper mechanical properties and tensile strength to be cast into a thin sheet and rolled around the factory.. like toilet paper almost.. and into the wrapper. Thank you so much for showing people that food isn't really scary just because there is transformation and processing involved!!! 🙏❤
Bonus chemistry for anyone interested: the salts you added are called "emulsifying salts" somewhat erroneously. While they are indirectly responsible for making the stable emulsion possible, they themselves aren't surface active and don't stabilize the oil water interface. They are actually chelating agents that sequester calcium from casein protein micelles. That causes the casein subunits (which are amphiphillic) to disassociate and orient at the oil-water interface, stabilizing the emulsion! Without the emulsifying salts, you would just have an oily, separated mess.
sodium citrate is actually a pretty cool thing to have in your kitchen, if you ever wanna make a cheese based sauce for mac n cheese or american fettuccine alfredo it makes the process 20 times easier and less likely to become curdled
it's really funny to me how he's passing off sodium citrate as this chemical he's never heard of while the foodie word has been aware of it as a cooking ingredient for years, it's like salt or msg to me, all of these are chemicals but they're also just things i add to my food
I worked at a cheese factory called ampi we used fresh cheddar, butter, enzymes, and powdered milk. The exact amounts depended on the compamy ordering it. For burger king it was 5 , 500 lb cheese "blocks" they were actually cylindrical. 12 50 lb blocks of butter, 4 50 lb bags of powdered milk, and 1 10 lb bag of enzymes. I loaded the belt and fed it into a mixing machine then it was sent downstairs and heated , extruded and sliced.
Fast food places contract out their own blend of cheese? I figured they just bought a standard brand of sliced American instead of specifying their own blend to be made at the manufacturer level, that's pretty cool. I guess if you require all your food everywhere to taste the same it makes sense, but I doubt the Kraft Singles taste different in Kentucky than they do in Oregon so I don't really see why they wouldn't just pick a cheese brand to buy unless it's cheaper to have it made specifically for them. Ether way that's pretty neat, I've worked in some factories where we produced stuff that we'd actually see out in the wild too so that kinda thing really tickles my autism.
Damn it’s never occurre to me that fast food chains have their own recipes for processed cheese. I would’ve thought they all used the same generic stuff
@@hornmonk3zit Places that buy ingredients in bulk don't need to buy the same off the shelf stuff you do, skip the individual packaging and upsize the deliveries and now you're getting a custom order that the established brand's factory isn't tooled to provide for you
I've worked in a cheese factory where the primary product was American cheese. The way they get the slices so thin is by using a large rotating chilled stainless steel roller that picks up the melted cheese where it immediately solidifies and is then sliced and peeled off.
yes, we are aiming by 2030 to have all consumables to contain brain chemical altering substances to finally control the people as we have always intended
I love that the camera guy is still able to talk in videos. It’s a really small thing but it helps me feel connected. Gives a feeling of two friends filming an experiment and I love it.
I have a friend who used to (maybe still?) work in a milk processing plant. He said that the cheese that is used to make the ‘plastic cheese’ products was basically any milk/cheese that didn’t meet their standards for their higher quality products. A great use of stuff that would have otherwise been thrown out.
I briefly worked in a cheese shredding plant, where we'd shred 5-10lb blocks of cheese to make the pre-shredded stuff. For any given variety, we'd throw up to 20% other cheeses on the line, just whatever was about to be legally unsellable or which there was a glut of. Anything that couldn't be sold in block form for any reason. One of those reasons was mold; if there was mold visible on the block, we were to cut off any dot of mold larger than a dime. Smaller mold patches went right in, because it'd take too long to cut off all of the mold. So shredded cheese is pre-seeded with mold, made from the older cheese to begin with, and not even the variety or brand on the label. And this wasn't for a generic supermarket cheese brand, this was a proper brand. I stopped eating pre-shredded cheese after that. Of course, it didn't help that I'd come home each day covered head-to-toe in a layer of cheese mixed with sweat so think I could scrape it off with a knife. At least processed cheese is cooked a bit as part of the process. Should kill at least some part of any biological contaminants.
I never thought I would have done something before Nile in a vid, but here we are. If you have enough emulsifier you can make damn near any cheese meltable for the ultimate grilled cheese
There actually is a certain point when working in chemistry for long enough leads you to gradually become less and less scared of harmful chemicals…not in the way you aren't cautious still, but in the way where it's like. Ehhhh, If I get chemical burns it's fine I'll deal with it later 🤣
It also helps that the chemicals aren't as dangerous as stated in the video. It's a channel where he can do more mundane chemistry, having fun and less concerned about potentially dying or getting extremely sick from taste testing dangerous chemicals.
You know how characters in cartoons have angels and devils on their shoulders? I love how Reggie is BOTH to Nigel. Like, even in this very video you can see Reggie encourage Nigel to drink the nasty chemical filled water, and then immediately say "are you sure". It's just perfect controlled chaos element
Pour it into a block mold and put it in the refrigerator. After the block solidifies, slice it. The top of your cheese is discolored because it dried out in the refrigerator.
When they make the packaged slices, where every slice is wrapped in foild, they actually fill the liquid cheese in the foil and let those cool down and set. so the foil package defines the slices.When made it is like plastic welding an endless tube of foil with cheese into pieces.
I work at a cheese processing plant in the UK and can confirm that sodium citrate and butter are used. I haven't seen any sodium hexametaphosphate. Also potato starch is used, and palm oil in certain products, and obviously good old fashioned salt, and whey powder. One thing I didn't see was MSG. I'm curious to know what a small amount of that would do. Edit: calcium triphosphate I saw in the ingredients to at least some of the products as a second emulsifying agent.
I can't understand processing cheese to be like these squares. Your taking cheese and turning it into.....cheese?? I guess it provides jobs and money for the economy but it seems like such a bizzare and un-needed product
Sodium citrate for cooking purposes is actually really easy to make at home! Just combine lemon juice with baking soda. It should immediately froth up, even without heat. Once it's nice and frothy, the lemon juice won't taste sour anymore. That's how you know it's ready. Then you just add your cheeses, apply heat, and voila! I use it for a cheese sauce, but by pouring it in a square-shaped container and letting it chill, it becomes very much like a soft cheese spread. I imagine more citrate=stiffer cheese.
I'm not a chemist but I think its viscosity is determined by liquid content. As an emulsifying agent, you're emulsifying the fats of the cheese into the water left behind from the lemon juice. If you just mix dry sodium citrate into melted cheese it'll solidify. You could try simmering the liquid content down or adding extra water before adding the cheese to confirm this.
you can buy any cheese (even extremely fancy cheese), add sodium citrate, and turn it into a velveeta-like textured cheese. this is actually a nice technique if you're not a fan of the flavor of American cheese but need the creaminess of American cheese for a recipe. I think people generally confuse American cheese with imitation cheese but those are very different things
Well the myth comes from the fact that American cheese used to be mostly cheese, and does actually have a definition in the world book of cheeses or whatever. Cheese product is American cheese that is mostly milk protein(to preserve it). It lost the definition of actual American cheese because of the percentage The cheese he showed at the beginning ironically isn’t even true American cheese. The cheese he made was however
To be fair he didn't make a kraft single, his was mostly cheese and so is a 'cheese food', whereas a kraft single is mostly non-cheese (less than 51% cheese) and so is a 'cheese product'. That's why his tasted better.
@@GameboygeniusHe literally drunk that chemical, so it's pretty strange explanation. He's probably was lazy and didn't want to go for better scale while filming first part.
@@robertsides3626 And that'd be bad how? Also, u might think of him as a weirdo if he said yes - which says more abt u than him saying yes would say abt him - but sb else could think he's a curious person who's open to trying new things. Btw - going beyond the topic cuz why not - the kind of mindset u described brings nothing but dissatisfaction in life. Whether ur a "weirdo" - or actually eccentric - (and whether in a good or bad way) or not, caring about others' opinions to such extent u feel obligated to hide it when ur not facing some mentally underdeveloped that will physically violate u bc they struggle to process a given aspect of u, is excessive/giving too many fvcks.
@@Xxsoda_drinker_pro_fanxX The rule about not eating in the lab is to prevent accidents in which real food get contaminated with dangerous chemicals, or dangerous chemicals are mistaken for food. Actually, didn't Nigel just recently upload a video on lab safety in which he mentioned and explained that specific rule?
I love how excited Nile looks while holding the cheese at the beginning, as if he's looking at one of the biggest incomprehensible chemical insanities that humanity has ever conceived inside of a lab
I've never been interested in chemistry. I'm 64, retired, and will never need that knowledge for any job. But your videos have sparked a keen interest in what substances are, and what they can do. I'm hooked. Thoroughly enjoy your content!
Fun Fact: "Kraft Singles" and similar store brands are classified as "Pasteurized Prepared Cheese Product" because it's made partially with vegetable oil, but there is deli-style American Cheese (ex. "Kraft Deli Deluxe" slices) and they are classified as "Pasteurized Process American Cheese". Which means it's a higher quality and has a higher cheese content. You basically made Deli-style in this video because it didn't have oil and fillers. This is why I always will be an advocate for Deli Style American cheese. It tastes so much better. You don't even have to get Kraft. Great Value (Walmart store brand) sells their own version of "Deli-style" American Cheese and its just as good.
Basically correct, but incomplete. You’ve covered the two highest quality classifications of American Cheese, but there are two more. Find Kenji’s article “What Is American Cheese, Anyway?” at Serious Eats for a more complete rundown.
I work in quality at Kraft and the way the slices are manufactured is crazy. It's 2 stories high. The molten emulsification is made on the 2nd floor and pumped down to the 1st floor where it is cooled/packaged in each individual square at the same time. Imagine a long machine that seals the cheese in each square while running it all through a cool bath. The lines run 24/7.
American "cheese", mind you 😜 I really don't get how anyone can eat that stuff lol. But I'm also spoiled, living in the Netherlands where Gouda and Beemster cheese is made and readily available.
@@kaelon9170im italian, can’t eat cheese for any reason, if i wasn’t inclined to cheese into first place, after having seen american cheese i can firmly state that i don’t wanna have shit to do with cheese
LMAOO Jesus Christ loves you, he has a plan and a purpose for your life, plans to prosper you and not to harm you, plans to give you hope and a future. Jesus loves you : )
@@qu4rtz732 for me it was when he started mixing without even pulling out the thermometer. I can understand, why he would probably not use a whisk, maybe he simply doesn't have it in the lab (yes, turned out he did have it, but I gave a benefit of the doubt at the moment), but damn, you can't mix anything properly with this thing sticking out.
"As a European, I feel utterly disgusted. Thank you for exposing the filth that has befallen the former colonies in the absence of our guiding, civilizing hands." My dad after I showed him this. I must say I tend to agree.
1. incorporate your butter/milkpowder mixture in slowly to truly get it cohesive 2. preheat a tray to transfer it onto 3. put plastic wrap on top to prevent the top from drying off
In the cheese making process you legally can't call Mozzarella cheese mozzarella if you mix in other ingredients before a certain step. If you wanted to add in peppers (like in pepper Jack) you have to add them in after all the excess whey has drained, otherwise it would no longer legally be mozzarella. The regulation around what legally is and isn't cheese is wild.
It's like that with some alcohols as well. In order to be bourbon, it has to made in the continental US, 51% corn, AND aged in a virgin oak barrel (a barrel that hasn't been used for anything, made just for aging the liquor). I'm sure there's other things like that as well.
In Germany there was a cheese scandal where they were selling Pizza cheese which was made from vegetable oil, milk powder, colouring and flour. It was a strange texture but once melted it was hard to tell the difference besides the taste.
So for all the posturing Europeans do about Americans selling fake cheese and that American cheese is plastic it's actually Europe that sold literal fake cheese.
Kitchen protip: you can make sodium citrate in the kitchen by reacting baking soda with lemon or lime juice. Use this to emulsify whatever cheeses you want to make the perfect cheese sauce for nachos or Mac and cheese or whatever you like! It’s something like 1/2 tsl baking soda and 50mL lemon juice to emulsify 8oz of cheese, and just wait for it to stop offgassing before you mix it in with the cheese. It shouldn’t taste bitter or sour if you got the proportions right, but it will probably taste sweet and a little salty. You may still need to add more of a different emulsifier like xanthan gum to get everything just right but the sodium citrate fixes the problem where the fat and the protein separate when the cheese melts
or just buy the citrus salt from modernist cuisine. Baby steps. Been making gouda-blue juicy lucys and cheddar-parmesean mac for years now. The water is a medium to slowly heat the cheese to allow the citrate preventing then cheese's oils from separating (as photoklarno said), taking the flavor with them. Pizza is covered in greasy rubbery stretchy cheese, but doesn't really taste like mozzarella. Milk works too, but I keep burning it and haven't noticed a huge difference, so I stick with water. Also, when cooking they are called ingredients, not chemicals, lol
This trick also works for aged cheeses that don't melt very well. So you can make cheese blends with the flavors of older cheeses, but the stability and gooeyiness of younger cheeses
That what you do in many cheese sauces. You take cheese that melt well and mix with cheese that dont melt well, and add something to bind them (like rue)
And dishonest. This is not American Cheese. American Cheese is white, not yellow. This stuff is cheese substitute. It's the crap that comes in individually wrapped slices sold in the dairy section of American supermarkets. Actual American cheese comes from the deli.
@@christo930 he specifically wanted to make the cheese that looks like plastic, which IS the yellow stuff. It isn't dishonest everyone knew what he meant, grow up.
General cooking tips: -For an emulsion, add the fat slowly and mix in quickly. -A block of butter usually has a measurement rule on one of the inside folds so you can cut a slice, rather than scooping off with spoons
@@alicecriesDo you not use bowls, pans, or cups in your kitchen? Do you use your hands to add water to a pot? Tell me you don't know how to use a scale.
@@markhamstra1083 Yeah. As everyone knows, food comes in a natural quanta of 50 lbs bags (or occasionally 100 lbs, or sometimes 33 lbs). If larger, it comes as collection of bags on a 1000-2000 lbs pallet with all-natural plastic shrink-wrap (just as nature intended). Liquids come as natural sizes of either 5-gallon buckets or 55 gallon drums, potentially also on a pallet. Then, maybe before the modern era of forklifts, mammoths had used their paired tusks to move the pallets from place to place; with a bird sitting on their heads to screech at 1 second intervals when the mammoth is in motion. The forklift is merely a mechanical approximation of this natural order.
i love how he says the chemical crystal, sees the worry on the cameraman, then assures him by saying "its usp" as if anyone but him knows what that means or thinks thats assuring
it's better than a Kraft single because you still have more cheese than extenders. So many manufacturers these days have gone so overboard with cost optimization that it's barely cheese at that point. It's mostly butter and milk with a tiny bit of real fermented cheese for flavor. The FDA is within reason for legally restricting them from being called cheese.
That must be why it doesn't taste the same as actual cheddar cheese then. That was my biggest shock watching this video is finding out that they use real cheese and not some like artificial flavoring or something, because I've always found Kraft singles to be kinda gross when actual cheddar cheese is great.
You can also buy decent american cheese at just about any grocery store deli that will be considerably better than Kraft singles, and probably cheaper too.
Yea, thats the difference between processed cheese which is like 95% real cheese, cheese food, which is at least 50% cheese (not sure on the exact number) and cheese product, which is the made up term used by manufacturers to sell what is basically just milkfat and flavor additives. The "cheese" at the beginning was called a cheese product.
@@robertsaget6918 What is "fake" cheese? I would not be surprised to learn that artificial cheese exists, it must exist out there in some form, but what is it if it does and how do you know that Kroger brand cheese is "fake" cheese?
@@danielflanard8274its not made with the ferment process but instead with a gel that absorbs the ingredients of cheese. Doesnt taste the same and melts differently
Top tip: when adding powder to a thick liquid mixture, use a sieve. You won’t get any clumps or chunks that way, and it should all mix in homogeneously
What the Wikipedia article doesn't say, but you can learn in the linked Kraft patent, is that the whole point was to be able to wrap individual slices for convenience. Being able to pasteurize it was secondary, because cheese ordinarily keeps far longer than milk or meat when sealed anyway.
Yeah, reading all the comment about increasing the shelf life, I was just thinking "aged cheese exists because this stuff has a shelf life of multiple months already" It's also one of few foods traditionally dipped in wax for air tight preservation, and one of even fewer that you can just scrape the mold off of when finally it goes bad.
Sodium citrate can be made at home by just mixing lemon juice with baking soda. Great way to make mac 'n cheese without having to worry about overheating the cheese to the point where the cheese proteins start clumping.
@@RazorsharpLT exactly this, evaporated milk + mix of cornstarch and american, cheddar, whatever else you want in there. super easy. though it doesnt seem like making a roux is particularly difficult either
NileRed: Performs complex chemical reactions to turn plastic gloves into grape soda
NileBlue: Takes two slices of cheese and calls it cheeseception
First to reply. This guy might be famous. Idk
CheeeeSheeeeeeesh
Cheeseeeee
@@Chocmilk1 Thank god im not chronically online.
He took the blue pill that day
4:34 Measures out 1.2g on a scale that goes up in increments of 2g
10:59 Measures out 50g on a scale that's precise to 0.01g
two different two different digital scales
🤣🤣🤣🤣
@@flowerofash4439 yeah but idk why he even has a kitchen scale, its always better to go with more accurate scales. Ik the better ones are more sensitive to breaking, but 1,2 g isnt going to hurt it
Baking has to be more precise than science. 🤣
Now calculate the significant figures
i unironically love that this channel started as "chemical extractions and waste disposal" and is now well on its way to becoming "nigel learns how to cook"
Binging With Nile
@NileBlue should try making MSG to make uncle roger proud
i thought you meant a different kind of cooking
I love that his version of cooking science is all science
IMO he's also becoming more Asian. Anyone else?
0:20 Nile blue has that v sauce attitude today
nah thats crazy
I even heard the musical sting in my head.
Pavlov at work.
indeed
I cracked like crazy😂
True that
At 1:31 when Nile says “Kay so” and the subtitles flash “queso”- that is the motivation behind my thumbs up.
Disguised cheese pun
Literally thought the same thing !
Caseoh
NileRed: Turning plastic gloves into grape soda
NileBlue: Turning cheese into cheese
lol
I was literally about to comment, "I thought that this was NileRed?" Lmao. Thank you for your comment.
Thanks for the spoiler, fucker.
@@ramoth7333poopy fart
Turning cheese into "cheese"
NileRed: I’ve filtered out the impurities 5 more times to make the solution as clean as possible
NileBlue: Close enough lol
true
100% true
NileBlue is secretly NileRed's engineer alter ego
He runs those both channels u know
Well, all of the components were Safe to digest so its understandable that he would be more laid back
i love how the cameraman's work is to reaffirm nile's (probably) bad spontaneous ideas and make him doubt himself immediately after
We've been graced with another slightly unhinged upload
this is disgusting, had to put the video off in the first 10 seconds, americans eat that?
"s l i g h t l y"
@@StacheOperator bro hahahahahaha
Only slightly?
@@StacheOperator we already know that it doesn't matter what profile picture they want it to be
Fun fact: Sodium citrate is a common cooking ingredient and is often used for exactly this purpose - to make cheese sauces more cohesive and melty.
Yeah, I was wondering why it was such a nice sauce! I usually combine cheese with some flour and milk, and a little bit of water in different ratios to make a decent sauce but it's always way too thick. Gotta get me some Sodium Citrate (food safe)
its chemical formula (just on the elements) is also nacho
Adam Ragusea made a video on it.
@@Theepieguyeven funner fact, you can make sodium citrate in the pan by combining lemon juice (citric acid) and baking soda
also fun fact, you can make sodium citrate at home! simply put lemon juice with baking soda (sodium bi/carbonate) and heat them up in a sauce pan, add any cheese/cream/milk mixture you want and now you have very smooth liquid/cream/sauce cheese!
I cook cheese sauces with sodium citrate all the time. Instead of using cheap cheddar you can use any cheese. You can make amazing “plastic” cheese from really expensive and exotic cheeses.
Hello Australia man
@@13_cmi Hello suspiciously astronomical avatar. 🍷
but why ?
@@sajbr Because the sauce is stringy and smooth as the protein chains bind together. As mentioned in the video the water can separate otherwise and the sauce just becomes oily and weird. This makes it nice and homogenous and still melty like cheese.
I believe it stops or hinders the sauce from breaking. If you've ever made homemade Mac and cheese, the sauce breaking (basically the fats, milk solids and water that are in cheese separate) is a worst case scenario.
18:45 "it's a cheese alloy" 😂
I'm dead 😂
I know why NileRed/Blue's videos feel so ethereal; he doesn't have ANY background music, just the raw footage and some editing. Magical.
i think he has a LOT of editing.
NileRed does a shitload of editing, but NileBlue doesn't seem so hard, hence the upload frequency. Check out the Trash Taste with Nigel
I know you mean well, but the idea of "no background music = ethereal" is so funny to me
It's because science is silent
It is refreshing.
NileBlue: *has a chemistry lab that would make Walter White blush*
Also NileBlue: *uses the least accurate scale known to man and a plastic spoon from sonic*
And the dollar store / walmart cheese grater. Truly a beautiful insight into the world of fine cuisine.
were chemists not rich people
@@TylerTMG Chemists always has a choice between being rich and being poor. One just has to know how to avoid the eyes if someone chooses the former
@@raijin7044 Change the word chemists for people and you'll see how dumb your original argument is.
also also nileblue: doesnt want to get exotic chemical poisoning from eating cheese he made in glassware thats held cyanide mercury and uranium
Hey! Finally, something I'm an expert in. I'm a food science PhD working in process cheese R&D and I must say you did a great job! Every time I though "He should...", you did the thing I was thinking. Add fat, add shear, etc. The process cheese "product" you showed at the beginning is actually quite different in a lot of ways, though the eating experience ends up being very similar. The formulation and processing have to be developed in such a way that "cheese" has the proper mechanical properties and tensile strength to be cast into a thin sheet and rolled around the factory.. like toilet paper almost.. and into the wrapper. Thank you so much for showing people that food isn't really scary just because there is transformation and processing involved!!! 🙏❤
Bonus chemistry for anyone interested: the salts you added are called "emulsifying salts" somewhat erroneously. While they are indirectly responsible for making the stable emulsion possible, they themselves aren't surface active and don't stabilize the oil water interface. They are actually chelating agents that sequester calcium from casein protein micelles. That causes the casein subunits (which are amphiphillic) to disassociate and orient at the oil-water interface, stabilizing the emulsion! Without the emulsifying salts, you would just have an oily, separated mess.
Hey Terrance, you're awesome
i had a dear friend in college whose major was food science: "i'm turning tallow into gold" was her motto. :)
@@ushere5791😅😅. My ex called me a food doctor and told people I gave boob jobs to pancakes 👨⚕️🥞
The hate for American cheese isn't because it's processed, it's because it tastes like ass
I think youre massively underestimating how many of these videos people are willing to watch. Keep posting!
0:18 not hearing the VSauce beat drop after the “Or is it” was soul crushing
... thank you....I couldn't understand the emptiness I felt at this very moment.
I thought i just didn’t hear it the first time 😭
Especially with that camera switch too. Man knew what he was doing. Lol
Bro same brain cell
i literally out loud did the thing when he said that
nile pouring the cheese directly onto the sheet pan with no parchment paper really did it for me
The sharp knife on the cookie sheet did it for me
Was gonna say, watching him handle a knife was really something. @@MaybeMari97
the way that he poured it onto a cooking sheet instead of molding it into a block and slicing it is what did it for me
He used all his skill points into Chemistry.
god as a baker that really put it off for me 😭 NILE NOOOO
1:31 queso was way funnier than it should have been
Lol it really was 😂
it caught me so off guard I nearly choked on my food. hilarious!
Yes!
Almost got a spittake out of me😂
@@nuclearfrog306
Choked on my drink, hilarious.
sodium citrate is actually a pretty cool thing to have in your kitchen, if you ever wanna make a cheese based sauce for mac n cheese or american fettuccine alfredo it makes the process 20 times easier and less likely to become curdled
it's really funny to me how he's passing off sodium citrate as this chemical he's never heard of while the foodie word has been aware of it as a cooking ingredient for years, it's like salt or msg to me, all of these are chemicals but they're also just things i add to my food
The “queso” play on words was chefs kiss.
Nah it was caseoh
@@GuyWhoLikesColombianCocaine No because queso means cheese. and he said 'kay so
The chemical formula for Trisodium Citrate, the most commonly used emulsifier for processed cheese, is Na3C6H5O7. Or, without the numbers, NaCHO.
@@LoganHarris-vw3gx I know I was just joking
I worked at a cheese factory called ampi we used fresh cheddar, butter, enzymes, and powdered milk. The exact amounts depended on the compamy ordering it. For burger king it was 5 , 500 lb cheese "blocks" they were actually cylindrical. 12 50 lb blocks of butter, 4 50 lb bags of powdered milk, and 1 10 lb bag of enzymes. I loaded the belt and fed it into a mixing machine then it was sent downstairs and heated , extruded and sliced.
Fast food places contract out their own blend of cheese? I figured they just bought a standard brand of sliced American instead of specifying their own blend to be made at the manufacturer level, that's pretty cool. I guess if you require all your food everywhere to taste the same it makes sense, but I doubt the Kraft Singles taste different in Kentucky than they do in Oregon so I don't really see why they wouldn't just pick a cheese brand to buy unless it's cheaper to have it made specifically for them. Ether way that's pretty neat, I've worked in some factories where we produced stuff that we'd actually see out in the wild too so that kinda thing really tickles my autism.
Damn it’s never occurre to me that fast food chains have their own recipes for processed cheese. I would’ve thought they all used the same generic stuff
and W A T E R, because that is the whole point.
@@hornmonk3zit Places that buy ingredients in bulk don't need to buy the same off the shelf stuff you do, skip the individual packaging and upsize the deliveries and now you're getting a custom order that the established brand's factory isn't tooled to provide for you
@@hornmonk3zit Contract manufacturing means never having to pay for someone else's brand.
Nile red: your average chemistry channel
Nile blue: your not so average cooking channel
the way he gingerly pinches the lip of the pot for stability and it slides around anyways while he stirs when HE COULD JUST HOLD THE HANDLE OF THE POT
almost as if the designer of the pot put a handle on it for some reason @@salviafiend7931
Nile red isn’t an average chemistry channel bro is peak
The process was satysfying to watch, but his cooking skills are completely off.
I don't think the average chemistry channel goes around turning gloves into grape soda.
19:29 what😭why
Cheese
Cheese
Cheese
Cheese
He makes cheese out of cheese
"It just feels unnatural"
The same man that made hot sauce out of plastic gloves and moonshine out of toilet paper
He made grape soda out of gloves did he also make capsaicin?
Carbonated water, with burnt diamonds.
steve
@@austinwalden8295he made capsaicin too, but I forgot the base object it came from
Wdym, that was NileRed, totally different from NileBlue
@@simonmarcu01think he made it a couple of ways
“Before it wasn’t special, now it’s special.”
The most scientific thing ever uttered in that lab
What do you mean by special exactly?
I've worked in a cheese factory where the primary product was American cheese. The way they get the slices so thin is by using a large rotating chilled stainless steel roller that picks up the melted cheese where it immediately solidifies and is then sliced and peeled off.
But is it plastic?
@@jontay4199of course not, at least not plastic as in a milk jug. It’s plastic in the way it acts as a solid.
@@jontay4199the only similarity between American cheese and plastic is that both melt easily
That's pretty cool, actually
yes, we are aiming by 2030 to have all consumables to contain brain chemical altering substances to finally control the people as we have always intended
You have no idea how much I laughed at the "K, so" being subtitled as "Queso".
I love that the camera guy is still able to talk in videos. It’s a really small thing but it helps me feel connected. Gives a feeling of two friends filming an experiment and I love it.
I enjoy the fact that this is filmed like those unhinged Facebook mom cooking videos with the cameraman commentary and everything
"Cheese alloy" what would we do without you Mr. cameraman
18 karat cheese 😑
@@lookoutvideo Be careful, he'll make Purple Cheese if he sees this.
You mean 18 carrot cheese?@@lookoutvideo
@@Qayya know blue gold is a thing it’s a alloy of Indium and gold
That "I am the cheese" part was very scary for half asleep 3am me 💀
I have a friend who used to (maybe still?) work in a milk processing plant. He said that the cheese that is used to make the ‘plastic cheese’ products was basically any milk/cheese that didn’t meet their standards for their higher quality products. A great use of stuff that would have otherwise been thrown out.
I briefly worked in a cheese shredding plant, where we'd shred 5-10lb blocks of cheese to make the pre-shredded stuff. For any given variety, we'd throw up to 20% other cheeses on the line, just whatever was about to be legally unsellable or which there was a glut of. Anything that couldn't be sold in block form for any reason. One of those reasons was mold; if there was mold visible on the block, we were to cut off any dot of mold larger than a dime. Smaller mold patches went right in, because it'd take too long to cut off all of the mold.
So shredded cheese is pre-seeded with mold, made from the older cheese to begin with, and not even the variety or brand on the label. And this wasn't for a generic supermarket cheese brand, this was a proper brand.
I stopped eating pre-shredded cheese after that. Of course, it didn't help that I'd come home each day covered head-to-toe in a layer of cheese mixed with sweat so think I could scrape it off with a knife.
At least processed cheese is cooked a bit as part of the process. Should kill at least some part of any biological contaminants.
Basically the whole point of American cheese was to make the cheapest cheese possible out of cheese scraps and other dairy products
@@derekw4836 NileBlue: "Making American cheese to debunk a conspiracy"
derekw4836: "I wasn't listening and I've learned nothing."
@@oasntet that is pretty disgusting with the mould in the cheese, is that just a US thing?
@@conorstewart2214 for cheddar and hard cheeses you can just cut off the moldy bits and its fine to eat
“It feels unnatural.”
-Same person who made grape soda from gloves.
Or cotton candy from cotton.
Or *more* soda from lead paint.
Or cherry soda out of paint thinner. 🤣
Those were NileRed not NileBlue
they're the same people
@@khuntasaurus88
"It's a cheese alloy"
You can't forge a blade from it though, because it's not Extra Sharp.
I feel like if people actually saw this comment it would have way more likes
I hate you for making me laugh at this
Holy shit 🤣🤣🤣🤣
Bad pun, take my like and leave.
Take my like and get outta here!
I never thought I would have done something before Nile in a vid, but here we are. If you have enough emulsifier you can make damn near any cheese meltable for the ultimate grilled cheese
I love this channel because on Red he’s wayyyy more professional and on here he just eyeballs possibly dangerous chemicals and goes “eh good enough”
There actually is a certain point when working in chemistry for long enough leads you to gradually become less and less scared of harmful chemicals…not in the way you aren't cautious still, but in the way where it's like. Ehhhh, If I get chemical burns it's fine I'll deal with it later 🤣
It also helps that the chemicals aren't as dangerous as stated in the video. It's a channel where he can do more mundane chemistry, having fun and less concerned about potentially dying or getting extremely sick from taste testing dangerous chemicals.
@@bygoditsfullofstarsit's not rare that the most experienced people in a field are the ones who actually get hurt due to complacency
These chemicals aren’t dangerous. Chefs use sodium citrate to make stable queso sauces that can stay liquid for longer and not separate
And he tastes all the chemicals on blue 😅
This channel has taught me that cooking may be chemistry but not every chemist is a cook
Walter white quote
@@Sstandard_ JESSE WE NEED TO COOK
That grilled cheese sandwich 💀
I was shouting "Use a whisk! Or an immersion blender!" at my screen when he tried to break those clumps with a spatula...
Those cookies. Not the cookies.
You know how characters in cartoons have angels and devils on their shoulders? I love how Reggie is BOTH to Nigel. Like, even in this very video you can see Reggie encourage Nigel to drink the nasty chemical filled water, and then immediately say "are you sure". It's just perfect controlled chaos element
You’re right 😂
Nileblue:this is real cheese... ....or is it?
*Vsauce theme starts to play*
Shoutout to NileBlue for finally solving this mystery. NileRed however, could never.
Don't translate...
भवतः हृदयस्य धड़कनं कतिपयेषु घण्टेषु स्थगयिष्यति, अस्य शापस्य मुक्तिं प्राप्तुं एकमात्रं मार्गं मम चैनलस्य सदस्यतां कुर्वन्तु
Hi mr. I bought a youtube channel and sub bots because I have a fragile ego
i tought you were only into minecraft content
Real
Red would make it from used motor oil
Pour it into a block mold and put it in the refrigerator. After the block solidifies, slice it. The top of your cheese is discolored because it dried out in the refrigerator.
When they make the packaged slices, where every slice is wrapped in foild, they actually fill the liquid cheese in the foil and let those cool down and set. so the foil package defines the slices.When made it is like plastic welding an endless tube of foil with cheese into pieces.
Or he needed to cover the tray in plastic wrap
I was thinking the exact same thing. That way you can create as thick or thin slices as you want them to be.
wax paper my dude
@@alexanderkupke920 its so crazy that we use fucking plastic to cover each fucking slice of cheese. This world is lost
I work at a cheese processing plant in the UK and can confirm that sodium citrate and butter are used. I haven't seen any sodium hexametaphosphate. Also potato starch is used, and palm oil in certain products, and obviously good old fashioned salt, and whey powder. One thing I didn't see was MSG. I'm curious to know what a small amount of that would do.
Edit: calcium triphosphate I saw in the ingredients to at least some of the products as a second emulsifying agent.
It would probably just make things even cheesier than without; think about Tangy Cheese Dorritos and how they have msg.
I was going to say that msg is likely the thing that's missing.
I can't understand processing cheese to be like these squares. Your taking cheese and turning it into.....cheese?? I guess it provides jobs and money for the economy but it seems like such a bizzare and un-needed product
@@SolarPhantom Many people prefer processed and it's often used for different applications than unprocessed.
@@SolarPhantomit's easier to slap some processed cheese onto a piece of bread than to slice a block of cheese into small rectangles
I like my cheese drippy bruh (jake paul 2024) 9:33
Logan*
@@ArjunDzn damn same same but different
@@thoughtlessme indeed, man I hate both of them now!
I WAS GONNA SAY IT
“It’s a derivative of cheese. It’s diluted cheese.”
“It’s a cheese alloy”
😂😂😂😂
Brilliant !
Then that would mean that the blocks are cheese ingots right?
@@thenthsonlol imagine crafting a cheese pickaxe
Wow, that "real cheese" looked like rubber. Try some real cheddar from Cheddar
Nah it looks like butter
Sodium citrate for cooking purposes is actually really easy to make at home! Just combine lemon juice with baking soda. It should immediately froth up, even without heat. Once it's nice and frothy, the lemon juice won't taste sour anymore. That's how you know it's ready. Then you just add your cheeses, apply heat, and voila! I use it for a cheese sauce, but by pouring it in a square-shaped container and letting it chill, it becomes very much like a soft cheese spread. I imagine more citrate=stiffer cheese.
That's really cool, will have to give it a try!
Thank you, I'll try it out later
Commenting to come find this later
whats the ratio of lemon juice to baking soda ands sodium citrate to cheese?
I'm not a chemist but I think its viscosity is determined by liquid content. As an emulsifying agent, you're emulsifying the fats of the cheese into the water left behind from the lemon juice. If you just mix dry sodium citrate into melted cheese it'll solidify. You could try simmering the liquid content down or adding extra water before adding the cheese to confirm this.
if you made a block, and use a big slicer, youd have perfect slices everytime
you can buy any cheese (even extremely fancy cheese), add sodium citrate, and turn it into a velveeta-like textured cheese. this is actually a nice technique if you're not a fan of the flavor of American cheese but need the creaminess of American cheese for a recipe. I think people generally confuse American cheese with imitation cheese but those are very different things
@mirroredvoid8394Based
@mirroredvoid8394 they are european. they have to be ignorant to think they actually still do things better.
Well the myth comes from the fact that American cheese used to be mostly cheese, and does actually have a definition in the world book of cheeses or whatever.
Cheese product is American cheese that is mostly milk protein(to preserve it). It lost the definition of actual American cheese because of the percentage
The cheese he showed at the beginning ironically isn’t even true American cheese. The cheese he made was however
@mirroredvoid8394 lol.... What every European say about every american 🤣
...nah, JK... Some of you are actually like normal people, love ya! 😘
@mirroredvoid8394they just dislike anything American because they were left behind a few hundred years ago when we settled here.
Nile didn't make a kraft single, he made a kraft DOUBLE
Also upgraded it to the Kraft Deli Deluxe
Triple even lol
Double Stuf Cheese Singles
Craft Thic
To be fair he didn't make a kraft single, his was mostly cheese and so is a 'cheese food', whereas a kraft single is mostly non-cheese (less than 51% cheese) and so is a 'cheese product'. That's why his tasted better.
Needs 1.2 grams of an ingredient: uses gram scale
Needs 50 grams of an ingredient: uses 1/100 grams scale
Refuses to elaborate.
Obviously because the second scale was a food safe, non-trash scale. Measuring chemicals on it would make it a food unsafe, trash scale.
NileChad
at first im like as if he doesn’t have a more accurate scale.. and then he uses it for the 50g measurement 😂 wth
SigFigs, who needs 'em?
@@GameboygeniusHe literally drunk that chemical, so it's pretty strange explanation. He's probably was lazy and didn't want to go for better scale while filming first part.
I have a crush on NileBlue but not NileRed and I can’t explain that
1:29 that "Queso" edit absolutely wrecked me. That was such a good catch lmao
I damn near spat my drink haha
Was looking for that comment 😂👌🏻 on point
That was funny
Hahahah same here. Was looking for this comment
Agreed, just great
Saying "we need 24g" and the scale jumping from 23 to 25 is peak unintentional comedy😭
And from 0 to 2 when he needs 1.2.
The scales are straight up comedians.
@@KingBobXVI best comedians of our time
If you have brain damage, then it's funny.
@@paytonestrada7746Who pissed in your cereal buddy?
I didn’t even realize until u said it
“It almost tastes… sweaty. You want some?”
“No”
But it sounds so *appetising*
That one friend that always does some *super* weird thing then wants you to join in so they don’t feel like they messed up 😅
Bottled chemist boy sweat when?
I feel like you're pretty much obligated to say no after such a warning. Saying yes on camera would just out you as a really big weirdo.
@@robertsides3626 And that'd be bad how?
Also, u might think of him as a weirdo if he said yes - which says more abt u than him saying yes would say abt him - but sb else could think he's a curious person who's open to trying new things.
Btw - going beyond the topic cuz why not - the kind of mindset u described brings nothing but dissatisfaction in life. Whether ur a "weirdo" - or actually eccentric - (and whether in a good or bad way) or not, caring about others' opinions to such extent u feel obligated to hide it when ur not facing some mentally underdeveloped that will physically violate u bc they struggle to process a given aspect of u, is excessive/giving too many fvcks.
8:00 I like my cheese drippy bruh
I like it moldy bruh🗣️🔥
Science teachers everywhere: “never eat or drink anything while inside the lab.”
Nigel: *rawdogs chemicals*
this is the first time i knew his name!
Everything is chemicals
I mean… the chemicals are already in a thing you eat so it’s probably not harmful (except for the taste)
@@Xxsoda_drinker_pro_fanxX The rule about not eating in the lab is to prevent accidents in which real food get contaminated with dangerous chemicals, or dangerous chemicals are mistaken for food. Actually, didn't Nigel just recently upload a video on lab safety in which he mentioned and explained that specific rule?
@@Merrsharr😂you mean 3 full years ago
I love how excited Nile looks while holding the cheese at the beginning, as if he's looking at one of the biggest incomprehensible chemical insanities that humanity has ever conceived inside of a lab
He is-
@@adamstanton5313not
To me, he looked like he was resisting his urge to eat it from beginning
And he SHOULD be holding chicken nuggets if he wants that.
I've never been interested in chemistry. I'm 64, retired, and will never need that knowledge for any job. But your videos have sparked a keen interest in what substances are, and what they can do. I'm hooked. Thoroughly enjoy your content!
He makes chemistry so fun and accessible, I agree
2:22 “it’s safe to eat ……. Should be “ 😂😂😂😂😂
Fun Fact: "Kraft Singles" and similar store brands are classified as "Pasteurized Prepared Cheese Product" because it's made partially with vegetable oil, but there is deli-style American Cheese (ex. "Kraft Deli Deluxe" slices) and they are classified as "Pasteurized Process American Cheese". Which means it's a higher quality and has a higher cheese content. You basically made Deli-style in this video because it didn't have oil and fillers. This is why I always will be an advocate for Deli Style American cheese. It tastes so much better.
You don't even have to get Kraft. Great Value (Walmart store brand) sells their own version of "Deli-style" American Cheese and its just as good.
Guess I have to buy deluxe from now on. Vegetable oil. Eew.
Guess Nigel has to redo this video, and add vegetable oil. The cheapest stuff from Walmart.
I recommend cooper cheese. It's basically "sharp american cheese"
I didn't have kraft singles until I was an adult. I've only ever had the deli stuff
Basically correct, but incomplete. You’ve covered the two highest quality classifications of American Cheese, but there are two more. Find Kenji’s article “What Is American Cheese, Anyway?” at Serious Eats for a more complete rundown.
It is fascinating see Mr. Chemistry-Wizard be utterly baffled by emulsions in cooking. Dude turns paint thinner into candy but queso is a mystery ^_^
It's like he never cooked or baked once in his life.
@@jameskirkland3187all his stovetops are probably dedicated to catalyzing reactions
You should see him try to make a chocolate chip cookie
I work in quality at Kraft and the way the slices are manufactured is crazy. It's 2 stories high. The molten emulsification is made on the 2nd floor and pumped down to the 1st floor where it is cooled/packaged in each individual square at the same time. Imagine a long machine that seals the cheese in each square while running it all through a cool bath. The lines run 24/7.
What city was this in?
I’m sure that more sugar goes in as well as other ingredients
I would love to see that machine
hire me to work there i wanna see the cheese
@@omnizoom They don't actually add sugar to craft singles, they just add salt chemicals and fillers.
"Cheese alloy" just about made me die laughing.
0:18 "Or is it?" Vsauce would be proud.
Or would they?
I was so ready for the Music to kick in
@@phlosen7854me too man , me too .
But the music was missing.
I heard the music when that happened 😂
NileRed: the professional stuff you want your boss to see
NileBlue: What's actually going on in the lab while the boss is gone.
Fuck that boss, we’re doing chem to do whatever the fck we wanna do. 😂
fr
I laughed way too much with the "Okay, so" with the "Queso" subtitle.
Lol same I can't stop 🤣
That was pretty clever 😂😂😂
Same omg
I think that was the first IRL belly laugh I've had from a youtube video all year
I honestly think that was the funniest thing I’ve seen in a long time
Camera man really saw white powder in a plastic baggie and said "Looks delicious."
Bro just exposed himself 😂
NileRed smelling one of the worst smells in the entire world: it's fine
NileBlue making cheese: that smells nasty
i was about to say the same
You mean NileBlue
American "cheese", mind you 😜
I really don't get how anyone can eat that stuff lol. But I'm also spoiled, living in the Netherlands where Gouda and Beemster cheese is made and readily available.
@kaelon9170 me too haha, I'm french and American cheese seems not so good. And the cheddar is so orange too!
@@kaelon9170im italian, can’t eat cheese for any reason, if i wasn’t inclined to cheese into first place, after having seen american cheese i can firmly state that i don’t wanna have shit to do with cheese
Nigel is slowly becoming a cooking channel and I'm all for it. The next video's gonna be something like making Pierogi from a broken fan blade I swear
Heston Blumenthals new mentor
"Making Glass edible"
Poland mentioned
As a person of Polish heritage, I'm here for the pierogi. @@toast892
LMAOO
Jesus Christ loves you, he has a plan and a purpose for your life, plans to prosper you and not to harm you, plans to give you hope and a future.
Jesus loves you : )
I'm beginning to wonder if Nile's only interactions with food are the ones we've seen on the channel
the moment i saw him pull out a spatula instead of a whisk for cheese sauce was what did it for me
@@qu4rtz732 for me it was when he started mixing without even pulling out the thermometer. I can understand, why he would probably not use a whisk, maybe he simply doesn't have it in the lab (yes, turned out he did have it, but I gave a benefit of the doubt at the moment), but damn, you can't mix anything properly with this thing sticking out.
You must not have seen him grating then?
did yall see how he flattened the bread, it was thinner than the cheese when he was done with it.
@@adamgibbons6251And let's not forget holding the edge of the pot instead of the pot-handle while stirring.
3:05 whatever that says it is it is not cheddar!
Literally looks like a plastic block 💀
*Nile weighing chemicals: use a cheap inaccurate weight scale
*Nile weighting milk powder: use a professional accurate weight scale
Dairy is expensive, the chemicals are usually byproduct of other manufacturing thus cheap. He doing it right
😭😭i didnt even realize
@@SeanHoltzman well to be fair, hes using sodium
I love how he got the professional scale and then just went "good enough" while measuring
It’s also different bc he’s going to consume it so he needs the ratios right lol. It’s going in his mouth.
The one side was darker because it was exposed to air and dried a bit. You can avoid that by pressing plastic wrap lightly against the top.
Yeah, I did not expect Nile of all people to be surprised by oxidization.
@@Holammer right?
🧀
It's mostly just cheese, which is from milk, with extra milk and some butter, which is also from milk.
Alright then who's making the phase diagram?
I dunno. I feel like a cheese alloy needs more than one type of cheese in it
@@logangodofcandy it all starts on the moon, where the cheese is evaporated into milk
@@h8GWMost american cheese has a bit of swiss with the cheddar iirc
"As a European, I feel utterly disgusted. Thank you for exposing the filth that has befallen the former colonies in the absence of our guiding, civilizing hands."
My dad after I showed him this. I must say I tend to agree.
1. incorporate your butter/milkpowder mixture in slowly to truly get it cohesive
2. preheat a tray to transfer it onto
3. put plastic wrap on top to prevent the top from drying off
0. Get some real cheese and abandon this abomination
Instructions unclear, the Geiger counters in my house are panicking 😮
ua-cam.com/video/oRZsiXtvQDI/v-deo.html
What the hell did you do@@hvip4
I'd probably go further. Seal it in plastic before it fully hardens, and it'll be exactly like the store bought stuff.
NileRed: I can make Grape Soda and Spicy Sauce out of a plastic gloves
NileBlue: With Cheese and some Chemicals I made.... Cheese
@BelieveinJesusChrist3what the fuck are you talking about?
Well legally it's not even cheese. It's something that is similar to cheese.
Thinking quickly, Nile makes cheese with water, some crystals, and cheese.
Thinking quickly, NileBlue constructs cheese using only lab chemicals, a nearby lake, and cheese
... Dave constructs a homemade megaphone using only some string a squirell and a megaphone.
In the cheese making process you legally can't call Mozzarella cheese mozzarella if you mix in other ingredients before a certain step. If you wanted to add in peppers (like in pepper Jack) you have to add them in after all the excess whey has drained, otherwise it would no longer legally be mozzarella. The regulation around what legally is and isn't cheese is wild.
Cheese snobs are nothing without their protectionism
It's like that with some alcohols as well. In order to be bourbon, it has to made in the continental US, 51% corn, AND aged in a virgin oak barrel (a barrel that hasn't been used for anything, made just for aging the liquor). I'm sure there's other things like that as well.
@@brandonchildress4031 damn didn't know virginity culture was so widespread we even require barrels to be virgins :/
/s
@@ons1m598i dont want to know what a drink from a non-virgin barrel is
@@Chikn2532gooey, probably gooey.
"it almost tastes... sweaty. You want some?" Dawg I gagged.
In Germany there was a cheese scandal where they were selling Pizza cheese which was made from vegetable oil, milk powder, colouring and flour. It was a strange texture but once melted it was hard to tell the difference besides the taste.
So for all the posturing Europeans do about Americans selling fake cheese and that American cheese is plastic it's actually Europe that sold literal fake cheese.
mhm that's kind of he big one though.
Nileblue became Sebastian Lege.
It taste disgusting, I wonder who still buy sh*t
Some media made a scandal out of this. So called "Analogkäse" is still used today and nobody cares. And vegans love it ;)
Kitchen protip: you can make sodium citrate in the kitchen by reacting baking soda with lemon or lime juice. Use this to emulsify whatever cheeses you want to make the perfect cheese sauce for nachos or Mac and cheese or whatever you like! It’s something like 1/2 tsl baking soda and 50mL lemon juice to emulsify 8oz of cheese, and just wait for it to stop offgassing before you mix it in with the cheese. It shouldn’t taste bitter or sour if you got the proportions right, but it will probably taste sweet and a little salty. You may still need to add more of a different emulsifier like xanthan gum to get everything just right but the sodium citrate fixes the problem where the fat and the protein separate when the cheese melts
You can also use Milk or broth for the liquid to get different texture/flavor.
Came here to say this. The Science Friday podcast went over this a while back.
or just buy the citrus salt from modernist cuisine. Baby steps.
Been making gouda-blue juicy lucys and cheddar-parmesean mac for years now. The water is a medium to slowly heat the cheese to allow the citrate preventing then cheese's oils from separating (as photoklarno said), taking the flavor with them. Pizza is covered in greasy rubbery stretchy cheese, but doesn't really taste like mozzarella. Milk works too, but I keep burning it and haven't noticed a huge difference, so I stick with water. Also, when cooking they are called ingredients, not chemicals, lol
Doing the lord work 👏
Or, citric acid can be had as a seasoning item called "Sour salt."
This trick also works for aged cheeses that don't melt very well. So you can make cheese blends with the flavors of older cheeses, but the stability and gooeyiness of younger cheeses
that makes me want to do some truly unholy things to cheese now
Great, now we need an old cheese and a young cheese. @@mokithepepe2454
@@mokithepepe2454bro chill💀
That what you do in many cheese sauces. You take cheese that melt well and mix with cheese that dont melt well, and add something to bind them (like rue)
@@mokithepepe2454"is that the cheese?"
13:36 is no one gonna talk about how cool that looked for absolutely no reason
1:29 that "Queso" joke was one of the funniest things I've heard on 2024 as a native Spanish speaker
QUESO
Casi me rio bro 😐
LMAO SÍ XDDDDDD
@@JeickolMoreira El marrón más inteligente
je... no, para nada
The way a chemist cooks food is so clinical.
Israeli meat printing company is approved by FDA to sell fake meat in USA. Of course it's not for Jews. They can't eat bad stuff. Only for non Jews.
The way a chef does chemistry is sloppy.
And dishonest. This is not American Cheese. American Cheese is white, not yellow. This stuff is cheese substitute. It's the crap that comes in individually wrapped slices sold in the dairy section of American supermarkets. Actual American cheese comes from the deli.
@@christo930 he specifically wanted to make the cheese that looks like plastic, which IS the yellow stuff. It isn't dishonest everyone knew what he meant, grow up.
@@christo930 hop off my goat
The editor is god tier with that "queso" subtitle
Yeah I laughed so hard at that, almost ashamed of myself.
@@Ueoeaefor real, I had to pause 😂
Literally saw this comment right before he said that
@@mariahcareysbiggestfartlook, it's a real fart of Mariah
Queeee esooo?
I like my cheese drippy bruh
General cooking tips:
-For an emulsion, add the fat slowly and mix in quickly.
-A block of butter usually has a measurement rule on one of the inside folds so you can cut a slice, rather than scooping off with spoons
Not in Europe. You weigh your butter by grams on a scale. There's none of that tablespoon nonsense.
The rule on the side of the butter block is fine if you know how many grams/ounces are a table spoon...
Also:
- The pot has a handle
a yes getting a scale and or its holder dirty, much better than preprinted instructions. so wow europe
@@alicecriesDo you not use bowls, pans, or cups in your kitchen? Do you use your hands to add water to a pot? Tell me you don't know how to use a scale.
NileRed: protective equipment and safety procedures
NileBlue: tastes the chemical bath
well it should be in theory safe to consume. prob only reason why he did it
It's FDA approved.. like a like of horrible shit that should never be eaten by humans.. so you got a good point.
One does complex scientific procedure.
The other drinks the lab specimen while in the middle of the experiment that requires said specimen.
Wonder what NileGreen’s gonna do
turn himself into the chemical bath@@porkchop99
"so i wasn't planning on adding these extra ingredients"
*has a commercial sized bag of whole powdered milk on standby*
🤣 A commercial/industrial sized bag of milk powder is much, much larger.
You dont?
@@markhamstra1083
It sure is, it was in a regular plastic bag you can use in the freezer too.
@@markhamstra1083 Yeah. As everyone knows, food comes in a natural quanta of 50 lbs bags (or occasionally 100 lbs, or sometimes 33 lbs).
If larger, it comes as collection of bags on a 1000-2000 lbs pallet with all-natural plastic shrink-wrap (just as nature intended).
Liquids come as natural sizes of either 5-gallon buckets or 55 gallon drums, potentially also on a pallet.
Then, maybe before the modern era of forklifts, mammoths had used their paired tusks to move the pallets from place to place; with a bird sitting on their heads to screech at 1 second intervals when the mammoth is in motion. The forklift is merely a mechanical approximation of this natural order.
i'm pretty sure that's leftover from when he made the "most pure" chocolate chip cookie vid. that, or the lab made chocolate bar vid
i love how he says the chemical crystal, sees the worry on the cameraman, then assures him by saying "its usp" as if anyone but him knows what that means or thinks thats assuring
Splashing queso on the screen when he said "kay, so" was hilarious
It was just 👌🏼
It was just 👌🏼
It was just 👌🏼
It was just 👌🏼
It was just 👌🏻
it's better than a Kraft single because you still have more cheese than extenders.
So many manufacturers these days have gone so overboard with cost optimization that it's barely cheese at that point. It's mostly butter and milk with a tiny bit of real fermented cheese for flavor.
The FDA is within reason for legally restricting them from being called cheese.
fr the ratios they use are way more watered down
That must be why it doesn't taste the same as actual cheddar cheese then. That was my biggest shock watching this video is finding out that they use real cheese and not some like artificial flavoring or something, because I've always found Kraft singles to be kinda gross when actual cheddar cheese is great.
You can also buy decent american cheese at just about any grocery store deli that will be considerably better than Kraft singles, and probably cheaper too.
yeah, the stuff from the deli is actual real cheese, it's a slightly nuttier cheddar. @@applegeepedigree
Yea, thats the difference between processed cheese which is like 95% real cheese, cheese food, which is at least 50% cheese (not sure on the exact number) and cheese product, which is the made up term used by manufacturers to sell what is basically just milkfat and flavor additives. The "cheese" at the beginning was called a cheese product.
Tried to make a Kraft Single, ended up making a Kraft triple
Instructions unclear, made a Kraft Quadruplet²
Bro started with Walmart brand cheese it was fake to beggining with from the start
@@robertsaget6918
What is "fake" cheese? I would not be surprised to learn that artificial cheese exists, it must exist out there in some form, but what is it if it does and how do you know that Kroger brand cheese is "fake" cheese?
@@danielflanard8274its not made with the ferment process but instead with a gel that absorbs the ingredients of cheese. Doesnt taste the same and melts differently
Nah, that's a Kraft quintuple.
8:12 honestly I like my cheese drippy bruh
Top tip: when adding powder to a thick liquid mixture, use a sieve. You won’t get any clumps or chunks that way, and it should all mix in homogeneously
Just use milk instead of water and milk powder
I feel like tempering the milk powder with the cheese water might have also helped too.
And when you need to thicken a sauce up, add a slice of American cheese. It thickens anything up better than corn starch or the like
I am infertile
I love how scared your cameraman is, feels like the little brother overseeing big brother do something really dumb.
Fr😂
What the Wikipedia article doesn't say, but you can learn in the linked Kraft patent, is that the whole point was to be able to wrap individual slices for convenience. Being able to pasteurize it was secondary, because cheese ordinarily keeps far longer than milk or meat when sealed anyway.
Yeah, reading all the comment about increasing the shelf life, I was just thinking "aged cheese exists because this stuff has a shelf life of multiple months already" It's also one of few foods traditionally dipped in wax for air tight preservation, and one of even fewer that you can just scrape the mold off of when finally it goes bad.
@@nyon7209 Months? Takes a bite of bitto storico that has been ages 18 years. Did you say months?
@V Never heard of this, but I'm intrigued. Ok, checked it out ;£141/pound.
And that's for eleven years old. I wonder if they sell it by the gramme?
What is necessary to change a person is to change his awareness of himself.
Sodium citrate can be made at home by just mixing lemon juice with baking soda.
Great way to make mac 'n cheese without having to worry about overheating the cheese to the point where the cheese proteins start clumping.
You can even get it at some grocery stores. Great "cheat" way to make a nice cheese sauce without going through the process of making a proper mornay.
Try using magnesium citrate. Definitely no worries about clumping lol
Or you could just mix in some regular American cheese into your Mac n' cheese to prevent the clumps from forming.
Citrate is just the deprotonated version of citric acid, so you don't even need the baking soda.
@@RazorsharpLT exactly this, evaporated milk + mix of cornstarch and american, cheddar, whatever else you want in there. super easy. though it doesnt seem like making a roux is particularly difficult either