"Don't be afraid to fail, be afraid not to try." Even though social medias only showcase successes, keep in mind that failing is an essential part to learning. In fact, I fail all the time, not that I am pleased with it, but it just happens. So, try again and be nice(r) to yourself ! Also, about the initial joke, you shouldn't be offended. ( In fact I am not even familiar with the event mentioned in some comments). To clarify, here's my joke, broken down : "There is some irony in me wearing a Nasa shirt (aka : I pretend to be smart by wearing a shirt from the smartest guys out there) when MY "Rocket" ( in this case : my unsuccessful mozzarella making attempt ) is a just disastrous failure. No references whatsoever. Peace.
Alex French Guy Cooking I'm so dissapointed in the world we live in where a normal joke has to be deconstructed and explained to not "offend" anyone. Great video though
I understood the joke, but the reference (while unintentional) was still painfully obvious imo. I agree on that a good joke can be offensive, but when its meaning is unintended, it doesn't work. Sure its like 30+ years ago now (and now I feel old for having seen it on TV), but it still stood out in my memory. Can't blame him tho for not knowing bout it. ua-cam.com/video/fSTrmJtHLFU/v-deo.html
I love how you've embraced failure and just go ahead and keep on iterating :) That's something I remind myself everyday to lessen the fear of starting something up. You're my personal hero. Thanks for you and your channel, Alex!
Honestly I appreciate this channel so much more than others, is because failures, are not failures, but learning experiences. It's real, it's raw, it's rough... It's refined. And that is what makes for a good show to watch. I always look forward to new episodes form you!
I love your videos and judging by the editing and your energy I can tell you put a lot of work into making them, and it shows! Keep up the good work. PS: I totally got the joke at the beginning, you said it was ironic that you were wearing a NASA shirt and failed so that is actually a compliment to NASA and lighthearted joke. Seemed obvious to me but hey, someone on the internet will always find a way to be mad at you. Much love from Canada
Thank you for sharing this Alex! I think it is super important for aspiring cooks and aspiring people too see that there can be failure but persistence. No ones first crack at a recipe is perfect, but after persistence, you can make amazing and wonderful dishes! Thank you for all the hard work!
Salut Alex! Wow! You know... in this selfie era when we can cut, edit and add filters, i love the way you are not embarrassed to show us your mistakes and flaws making it part of a learning process! That's the most inspiring and human thing i saw in ages! Thanks for your courage! Also i always have a good time learning your food science! That's awesome! Thank you so much!
@Alex French Guy Cooking , I just followed your soft boiled egg video and made the most delicious eggs ever! Thank you so much! I can't say how much I love your videos! Cheers from USA!
I love that you make videos on unsuccessful attempts like this. Cooking has been my hobby for a while now, and I remember failing multiple dishes so many times, and that moment when you realise what you did wrong, that aha moment is so .... blissful. Also makes me scared to try certain dishes as I do need to eat the product afterwards, but anyway. Cooking at home made me realise how much effort and science goes behind all the food you find in the markets... and also leaves you wondering how much chemicals they add to make this process easier. Hope to see a great mozzarella ball!
Love this channel, I started making homemade mozzarella about a year ago. It's really not all that difficult, the only real thing you need is space, and a good milk and a really good thermometer(ingredients need to be added at specific temperatures to produce the best curds). I found the best way to heat the curds was to use a microwave though, the boiling/hot water method works but is really messy. If you use a microwave you can strain off most of the whey, and continue straining as you heat and form it. Takes less than 5 minutes to get it into a workable stretchable state. Also, try adding a pinch of salt to the cheese while you're stretching it(non-iodized kind kosher/sea salt). The cheese tastes SOOO much better. You can almost eat the whole thing immediately after making it.
I failed making mozzarella twice. I have literally just been sitting around hoping you would make this series. Thanks Alex! you are my chef spirit animal
Thanks Alex, I've been trying to make Mozzarella and have had a few failures ( although, people should be aware, even the failures are delicious, I press mine as much as possible, slice it and use it on Pizza, it has a great toasty quality when cooked) I'm grateful to have learned as much today that explains my incomplete attempts. You are an awesome teacher sir :) Merci, Merci mille fois!
Alex Frenchie GUI ROCKS!!!!! My laughter was endless three minutes into this video and I couldn’t stop laughing… You’re the best! I really enjoyed how you edit this video is just nonstop humor from the beginning I haven’t finished watching yet I had to comment thank you! :-)
I love how you approach everything like a scientific experiment and you identify the problems and adjust accordingly and you don't get discouraged or distracted by the problems and keep moving forward.
I never made mozzarella, but I made regular cheese for years, and it's always satisfying to make your own food. I enjoyed your video so much, as usual! You are too interesting to watch! 😊 I would enjoy even more if it was in French, but your English adds something special to these cute videos! I'm so lucky that I found your channel. 🍀😇
I love it that you can make a whole video about failures and not even get to a final success. We're generally too scared of failure but we can't grow and learn without it!
I would love to see you try and make Dongo. I have tried it myself, and, while the sauce is not that difficult, I have been struggling to get the right texture and flavor for mochi. It always seems to turn out like a bit of a pancake. There seem to be a bunch of different ways to make mochi and I would be excited to see a video exploring what works best and the best process, as it seems impossible to find online.
Yeah man ... you are so right ... what you say in the end about failing :) ... this is exactly one of the points why I love your channel and why it is so entertaining and teaching to watch it ... "failing is so likable" :) ... "on your costs" ... it shows in an impressive and funny way that failing is just >the very< important ingredient in achieving a skill/something/anything ... and you are just proofing that in each and every series XXX ... love you for that :) ... also you made me laugh in this one ... when I saw your first crumbly hopeless mozzarella ball lol hahahhah ... I could feel with you ... but I knew that at the end (of this series) everything will be fine :) ... mastered :) ... as always :) Bravo Cudos Alex!
Fantastic video Alex, I secretly love it when you fail so hard at stuff. It reminds me of why I need to try and try again to get things right. I admire your determination and I'm looking forward to seeing the amazing, delicious mozzarella that I'm sure you will produce in the next video! Love your videos, keep making me laugh and inspiring me!
Hey Alex, I love that you are doing cheese series! Cheese is on my list of things to this year and like wise I have failed miserably at goat cheese mozzarella. I believe it had to do with rennet and acid. Can't wait to see you go through this process and join you on the journey. PS I hope you are already making all your butter your self. #spreaditlikebutter
Thanks for showing us that failure always has a part in the process of making something extraordinary. Nothing comes at the first attempt and these days people forget that when everything looks so effortless and clean on camera! Cheers
Dude I LOVE the concept of this channel. I'm an engineering student and like cooking and the experimental approach and cinematic way you present it makes me jealous:D I also love your workplace, engineering at the back cooking up front:D Keep up the good work!
YOU NEVER FAILED! Mistakes were made, and thats the best part of learning and becoming better!!! No such thing as failures...or only learners and quitters!
Hey Alex! Loving the new series, as always, so I expect that these minor setbacks won't keep you down for long as they never have in the past! I saw this episode, and it recommended your old Crepe & Galette video, and after watching both, it kinda got me wondering, Combine them! :) If you dig back into the annals of the interwebs, you may just find some recipes and (low resolution) videos on making what are called "Chupaqueso" which is cheese filled fried cheese. I would love to see you take a try at Chupaquesos at the end of this cheese series! (the basic chupaqueso structure is making a tortilla or crepe like shell of cheese in which you melt cheese and other ingredients like bacon and then wrap/fold it all up like an omelette.)
Hélène André of course. Just summarizing the big ticket items. Learned the same way just a few years ago on my own cheese making journey. In fact, it led me to find a local merchant who sells raw milk for animals; now, I get my milk and dozens of other fresh produce and meats from him.
And I would have mentioned the bit about acid, but most instructions are fairly particular about using citric acid in specific amounts that have always worked for me. But using raw whole milk really is a must for beginners and definitely liquid rennet and not improperly prepared powder ones.
Honestly, I spent half an hour researching how to make mozzarella about a month ago, and from that I already knew the things that caused your failures. I'm guessing you did as well, but this video was very helpful in demonstrating some of the principles behind making mozzarella. Good video!
I'm so glad you did this! I tried several times, with several kinds and brands of milk, to make mozzarella, and all I ended up with was the same as you. Tasty, but not stretchy at all!
Great work Alex! always looking forward to your uploads. The journey to success is what makes the challenge worthwhile and eventually rewarding. This has been the motto of your videos and I love it. keep em coming!
The only thing you learn from immediate success is arrogance! That being said I love your commentary and your enthusiasm for the process! Also might I suggest the following resource if you are not aware of it, Gavin Webber has tons of vids detailing every aspect of home cheese making focusing on lots of different cheese styles (including mozzarella). Helped me a lot when I was getting started you should have seen some of the bio-hazards I made at first, some of them were capable of independent movement !! Anyway keep up the good work, look forward to the next video!
Hi Alex, few tips for you. If you don't want or can't use the raw milk just add 250g light yogurt (for 5L of milk), cause it's full of the microbes you need (Streptococcus thermophilus and Lactobacillus bulgaricus). The rennet works at around 30/35 degrees, so heat the milk just a bit, then let it work from 30 to 50/60 minutes (depending on the texture you want) in constant temperature. You can make vegetal rennet from artichokes infusion!
hey alex, been watching your videos for a while now, love the humor and the almost good eats vibe with all of the science work you put in. its like watching a french Alton brown learn his trade. accept with more hair =P keep it up, cant wait to see more
Hey Alex, I had some success separating curd and whey by using kefir cultures (simply letting them ferment longer). I have always wondered if I could make decent cheese with them. Advantage: you can reuse the kefir grains over and over. Inconvenient: you have to keep them fed, or they will die.
T’es vraiment un grand fou ! Très impatient de voir l’épisode suivant, il y’a peu de chances qu’un jour je me lance dans la réalisation de mozza maison mais c’est extrêmement satisfaisant de te voir te lancer dans ces projets dingues! Quel sera la prochaine folie ?? 😅 La bise de Bx ;-)
I don't know why this popped up on recommended videos, but it did, and I'm glad. I've wanted to make mozzarella myself for a long time. I also appreciate the failures, not enough people share meaningful failures so that others can learn. Since I like cooking myself, I will gladly subscribe.
Awesome Alex!!. Like John J said -- It's not just about making food, but all the process and learning that goes in it. That Makes good COOKING!! Love your Vids. Pretoria, South Africa
People have to chill out... He was not necessarily talking about the challenger explosion and even if it was a simple reference, it is a 32 years old event which most people have no memories or links to it... People really need to have some irony or humour. Just keep going your video Alex and congrats for CNC support :)
Not everyone is salty. I was 17 and in High School when the incident happened. Those of us in my school were so hyped about a teacher going to space. Her going to space is what got me interested in Science and I wasn't the only one. I didn't get salty at the joke but I did groan.
He was making fun of himself for wearing a NASA shirt when he couldn't even make cheese. Not a Challenger joke, though I guess if you're really into getting offended by everything you could read it that way.
Alex! When I was making mozzarella the first time I failed miserably! Yours wasnt that bad! What helped me is that I added some calcium chloride to the milk. I've heard that market milk has too little calcium and needs to be supplied(at least here in Poland) Definately check it out!
Aww. I hope this will end up a fun series on cheese making like the ramen series. Will you be visiting farms for advice and ingredients? I personally miss the French countryside and would love to see how it's done there
I think this is going to be my 2nd favorite series from you, Alex. 1st will be (probably for a very long time) the Ramen-series. Feel yourself hugged for all those great videos and all the good time we - your watchers - have while ... well ... watching you doing the things you do! :-)
Thank you for sharing your beautiful failures. Seeing where failures can occur is sometimes more useful to us home cooks than watching perfect execution.
Your comment about the pasteurization chart wasn't quite right. High temperature & ultra high temperature pasteurization aren't safer than regular low temperature pasteurization, they are merely faster. Because the cost of energy is relatively low, it is cheaper to take the milk to a high temperature for a short period of time than it is to hold it at a lower temperature for longer. It allows a factory to process more milk in a day. Flavor is being destroyed for cost savings.
They use warm milk in cheese makers in NY. After it’s strained through the cheese cloth you should dump all the mozzarella in very warm water, allowing to cheese to give and allowing to become homogenous
Seeing failure and learning lessons from it is better than watching a perfect video were everything goes to plan. You should make a video series called, Kitchen Failures with Alex
Hey Alex, j'ai appris il y a environ deux ans à faire la mozzarella grâce aux super vidéos de "Ataaable". D'après mon expérience pour bien "filer" la mozzarella et pouvoir la former il faut enlever un maximum de petit lait (n'hésite pas à laisser égoutter ton caillé et à le presser) et ensuite le chauffer (aussi chaud que tes mains supportent) pour le former. Bonne chance et bravo pour tes vidéos !
knowing you, you already know how to perfectly make mozzarella cheese, you're just getting us hooked on watching these. which by the way I have nothing against 😀
It's really cool to see someone owning their mistakes on a cooking show. I screw up in the kitchen ALL THE TIME and, frankly, my failures are more educational than my successes.
I feel you. I needed to make Mozzarella for chemistry and I just couldn't do it until I used Acid. Lactate did'nt work for me at all. But it came out pretty good (my class mates rated the cheeses and said it was the best even though it was not made like my teacher told us to do :D) so in conclusion: Acid is easier. After it is made put it into a salt bath to give it more flavour and keep it fresh.
I made mine pretty good the first time but I def can make it better ....I used whole milk pasteurized and homogenous(easiest milk to get a hold of here) , added calcium chloride , citric acid and lipase. Checked to make sure the Ph was at 5 then added my rennet. My only issue was I didn’t have any thick gloves to use when it came to stretching so my water was not hot enough, it did stretch and it was shiny but not as good as it should of stretched .
Alex IT'S ABOUT THE PROTEIN CONTENT. Mozzarella cheese is done with buffala milk that has 4.5 g/l of protein versus Holstein that has 3.1 g/l. Also, fat in buffala has 6.7 g/l vs holstein 3.5 g/l. Try with Jersey milk, has higher content of both. Also, you have to align the casein in the curd (just like gluten in pasta): that is the hot water stretching process you were doing. Or try extruding the curds before stretching in hot water. I worked in a big dairy for years. Let me know if you want help. Or if you come to Mexico, I'll take you to the diary to see how Oaxaca cheese (the Mexican Mozzarella) is made. Cheers.
There was an amazing video I saw where a man made cheese using powdered whole milk. Point is I'm pretty sure uht will work just fine just might take more time for curds to form
If you think about it, Alex, it's not only very entertaining to see you fail 😄, the educational benefit of this video is soo much higher than just a standard recipe. I imagine it to be extremely useful for troubleshooting when I (eventually) start my own mozzarella odyssey. Has been on my list for ages but never got to it...
You've probably tried this, but when it comes to bases and acids, sometimes pre-baking the powder helps. I am from Bavaria, and have tried to make Pretzels abroad without buying the super-toxic, high-grade basic solution - if you put baking powder on a metal sheet, bake it in the oven for a while, and then make a solution with it, it becomes much more high-powered and the pretzels, as a result, resemble the product I know from growing up a lot more. Would that work with the pharmacy rennet?
I have had multiple Mozzarella failures myself- however, I have tried to make it from my let over whey when making yoghurt. So far, no success- I do have actual rennet and actual citric acid- so next time will try with milk rather than whey. The left over whey, by the WHEY- is awesome for making bread! Never use ultra pasteurize milk for anything that requires any live activity- will also not work for yoghurt. The super high temps break down he milk proteins to an extent that these other changes can no longer occur. That said- can't wait to see your next trial :)
"Don't be afraid to fail, be afraid not to try." Even though social medias only showcase successes, keep in mind that failing is an essential part to learning. In fact, I fail all the time, not that I am pleased with it, but it just happens. So, try again and be nice(r) to yourself !
Also, about the initial joke, you shouldn't be offended. ( In fact I am not even familiar with the event mentioned in some comments). To clarify, here's my joke, broken down : "There is some irony in me wearing a Nasa shirt (aka : I pretend to be smart by wearing a shirt from the smartest guys out there) when MY "Rocket" ( in this case : my unsuccessful mozzarella making attempt ) is a just disastrous failure. No references whatsoever. Peace.
Alex French Guy Cooking I'm so dissapointed in the world we live in where a normal joke has to be deconstructed and explained to not "offend" anyone.
Great video though
A joke is only good if it offend someone nowadays... it's the new measuring stick for jokes !
Phew. Haha. NOW I GET IT.
I understood the joke, but the reference (while unintentional) was still painfully obvious imo. I agree on that a good joke can be offensive, but when its meaning is unintended, it doesn't work. Sure its like 30+ years ago now (and now I feel old for having seen it on TV), but it still stood out in my memory. Can't blame him tho for not knowing bout it.
ua-cam.com/video/fSTrmJtHLFU/v-deo.html
Again Alex, I'M not offended, I was merely stating that some people would be...and I knew that was not your intention.
> Sponsored by the French National Center for Cinema
> Uses sponsorship to make an Italian cheese
Alex, my man! You earned my subscription.
I love how you've embraced failure and just go ahead and keep on iterating :)
That's something I remind myself everyday to lessen the fear of starting something up.
You're my personal hero. Thanks for you and your channel, Alex!
Honestly I appreciate this channel so much more than others, is because failures, are not failures, but learning experiences. It's real, it's raw, it's rough... It's refined. And that is what makes for a good show to watch. I always look forward to new episodes form you!
Next test, grow mushrooms
literally a shit storm series
Grow some Psilocybin mushrooms
With a Space Bucket
Try lion's mane, or enoki.
I love your videos and judging by the editing and your energy I can tell you put a lot of work into making them, and it shows! Keep up the good work. PS: I totally got the joke at the beginning, you said it was ironic that you were wearing a NASA shirt and failed so that is actually a compliment to NASA and lighthearted joke. Seemed obvious to me but hey, someone on the internet will always find a way to be mad at you. Much love from Canada
Just a great opportunity to make some badass mozzarella another day 🎉🙏 awesome video!
i would love to see both of you guys in a video!
Alec Steele love ur vids Alec
Thank you for sharing this Alex! I think it is super important for aspiring cooks and aspiring people too see that there can be failure but persistence. No ones first crack at a recipe is perfect, but after persistence, you can make amazing and wonderful dishes! Thank you for all the hard work!
"No matter. Try again. Fail again. Fail better." -Samuel Beckett
Salut Alex! Wow! You know... in this selfie era when we can cut, edit and add filters, i love the way you are not embarrassed to show us your mistakes and flaws making it part of a learning process! That's the most inspiring and human thing i saw in ages! Thanks for your courage! Also i always have a good time learning your food science! That's awesome! Thank you so much!
@Alex French Guy Cooking , I just followed your soft boiled egg video and made the most delicious eggs ever! Thank you so much! I can't say how much I love your videos! Cheers from USA!
I love that you make videos on unsuccessful attempts like this. Cooking has been my hobby for a while now, and I remember failing multiple dishes so many times, and that moment when you realise what you did wrong, that aha moment is so .... blissful. Also makes me scared to try certain dishes as I do need to eat the product afterwards, but anyway. Cooking at home made me realise how much effort and science goes behind all the food you find in the markets... and also leaves you wondering how much chemicals they add to make this process easier.
Hope to see a great mozzarella ball!
Love this channel, I started making homemade mozzarella about a year ago. It's really not all that difficult, the only real thing you need is space, and a good milk and a really good thermometer(ingredients need to be added at specific temperatures to produce the best curds). I found the best way to heat the curds was to use a microwave though, the boiling/hot water method works but is really messy. If you use a microwave you can strain off most of the whey, and continue straining as you heat and form it. Takes less than 5 minutes to get it into a workable stretchable state. Also, try adding a pinch of salt to the cheese while you're stretching it(non-iodized kind kosher/sea salt). The cheese tastes SOOO much better. You can almost eat the whole thing immediately after making it.
I failed making mozzarella twice. I have literally just been sitting around hoping you would make this series. Thanks Alex! you are my chef spirit animal
Thanks Alex, I've been trying to make Mozzarella and have had a few failures ( although, people should be aware, even the failures are delicious, I press mine as much as possible, slice it and use it on Pizza, it has a great toasty quality when cooked) I'm grateful to have learned as much today that explains my incomplete attempts. You are an awesome teacher sir :) Merci, Merci mille fois!
Make whey protein powder from the whey
Which whey?
Que pasa wey? ok, I get out...
These jokes are whey out of line
no whey
Felipe Rocha Yeah. The jokes are super cheesy.
Alex Frenchie GUI ROCKS!!!!!
My laughter was endless three minutes into this video and I couldn’t stop laughing… You’re the best! I really enjoyed how you edit this video is just nonstop humor from the beginning I haven’t finished watching yet I had to comment thank you! :-)
I love how you approach everything like a scientific experiment and you identify the problems and adjust accordingly and you don't get discouraged or distracted by the problems and keep moving forward.
I never made mozzarella, but I made regular cheese for years, and it's always satisfying to make your own food. I enjoyed your video so much, as usual! You are too interesting to watch! 😊 I would enjoy even more if it was in French, but your English adds something special to these cute videos! I'm so lucky that I found your channel. 🍀😇
I love it that you can make a whole video about failures and not even get to a final success. We're generally too scared of failure but we can't grow and learn without it!
I would love to see you try and make Dongo. I have tried it myself, and, while the sauce is not that difficult, I have been struggling to get the right texture and flavor for mochi. It always seems to turn out like a bit of a pancake.
There seem to be a bunch of different ways to make mochi and I would be excited to see a video exploring what works best and the best process, as it seems impossible to find online.
I love it so much when you show us your failures. Thank you for being vulnerable so that we all can learn :)
Yeah man ... you are so right ... what you say in the end about failing :) ... this is exactly one of the points why I love your channel and why it is so entertaining and teaching to watch it ... "failing is so likable" :) ... "on your costs" ... it shows in an impressive and funny way that failing is just >the very< important ingredient in achieving a skill/something/anything ... and you are just proofing that in each and every series XXX ... love you for that :) ... also you made me laugh in this one ... when I saw your first crumbly hopeless mozzarella ball lol hahahhah ... I could feel with you ... but I knew that at the end (of this series) everything will be fine :) ... mastered :) ... as always :) Bravo Cudos Alex!
Fantastic video Alex, I secretly love it when you fail so hard at stuff. It reminds me of why I need to try and try again to get things right. I admire your determination and I'm looking forward to seeing the amazing, delicious mozzarella that I'm sure you will produce in the next video!
Love your videos, keep making me laugh and inspiring me!
Hey Alex, I love that you are doing cheese series! Cheese is on my list of things to this year and like wise I have failed miserably at goat cheese mozzarella. I believe it had to do with rennet and acid. Can't wait to see you go through this process and join you on the journey. PS I hope you are already making all your butter your self. #spreaditlikebutter
Thanks for showing us that failure always has a part in the process of making something extraordinary. Nothing comes at the first attempt and these days people forget that when everything looks so effortless and clean on camera! Cheers
Dude I LOVE the concept of this channel. I'm an engineering student and like cooking and the experimental approach and cinematic way you present it makes me jealous:D I also love your workplace, engineering at the back cooking up front:D Keep up the good work!
@5:08 the best shot of the entire series. Wins this year's UA-cam Oscar for special effects.
I am more and more hooked to your series everytime, thanks a lot Alex !
Great video as ever Mr frenchie, just saw the ammount of subscribers you got. So happy the channel grew so much you deserve it!
YOU NEVER FAILED! Mistakes were made, and thats the best part of learning and becoming better!!! No such thing as failures...or only learners and quitters!
Hey Alex! Loving the new series, as always, so I expect that these minor setbacks won't keep you down for long as they never have in the past!
I saw this episode, and it recommended your old Crepe & Galette video, and after watching both, it kinda got me wondering, Combine them! :)
If you dig back into the annals of the interwebs, you may just find some recipes and (low resolution) videos on making what are called "Chupaqueso" which is cheese filled fried cheese. I would love to see you take a try at Chupaquesos at the end of this cheese series! (the basic chupaqueso structure is making a tortilla or crepe like shell of cheese in which you melt cheese and other ingredients like bacon and then wrap/fold it all up like an omelette.)
Whole raw milk, liquid animal rennet, and you will have no problems.
Yup. whole raw milk. No risk and fabulous results.
did you even watched the video?
wouldn’t get a good video if he made his research
Hélène André of course. Just summarizing the big ticket items. Learned the same way just a few years ago on my own cheese making journey.
In fact, it led me to find a local merchant who sells raw milk for animals; now, I get my milk and dozens of other fresh produce and meats from him.
And I would have mentioned the bit about acid, but most instructions are fairly particular about using citric acid in specific amounts that have always worked for me. But using raw whole milk really is a must for beginners and definitely liquid rennet and not improperly prepared powder ones.
Honestly, I spent half an hour researching how to make mozzarella about a month ago, and from that I already knew the things that caused your failures. I'm guessing you did as well, but this video was very helpful in demonstrating some of the principles behind making mozzarella. Good video!
I'm so glad you did this! I tried several times, with several kinds and brands of milk, to make mozzarella, and all I ended up with was the same as you. Tasty, but not stretchy at all!
I'm so excited for this series!!
I love that you explain the science behind everything
Great work Alex! always looking forward to your uploads. The journey to success is what makes the challenge worthwhile and eventually rewarding. This has been the motto of your videos and I love it. keep em coming!
The only thing you learn from immediate success is arrogance! That being said I love your commentary and your enthusiasm for the process! Also might I suggest the following resource if you are not aware of it, Gavin Webber has tons of vids detailing every aspect of home cheese making focusing on lots of different cheese styles (including mozzarella). Helped me a lot when I was getting started you should have seen some of the bio-hazards I made at first, some of them were capable of independent movement !! Anyway keep up the good work, look forward to the next video!
Hi Alex, few tips for you. If you don't want or can't use the raw milk just add 250g light yogurt (for 5L of milk), cause it's full of the microbes you need (Streptococcus thermophilus and Lactobacillus bulgaricus). The rennet works at around 30/35 degrees, so heat the milk just a bit, then let it work from 30 to 50/60 minutes (depending on the texture you want) in constant temperature. You can make vegetal rennet from artichokes infusion!
god i clicked the notification because i thought it said mozzarella sticks and i was very excited
birds suck same
I’m not alone! My life is complete. *snaps fingers*
You are not alone...
Also me
Its still well worth watching...he might fail a couple times at the start but he always gets the job done....and by done i mean splendidly done
Man, I love this guy! His passion is contagious.
Alex, this is a fantastic series on food and cooking! Keep up the great work!
First you visit Wisconsin, now you're making cheese! There's a reason I like your videos!
hey alex, been watching your videos for a while now, love the humor and the almost good eats vibe with all of the science work you put in. its like watching a french Alton brown learn his trade. accept with more hair =P keep it up, cant wait to see more
Alex, you didn’t gave up making that omellete, and i belive that you’re not gonna give up this time. A scientist always strives for perfection
its really inspiring how alex never gives up
looking forward to the next video!
Hey Alex, I had some success separating curd and whey by using kefir cultures (simply letting them ferment longer). I have always wondered if I could make decent cheese with them. Advantage: you can reuse the kefir grains over and over. Inconvenient: you have to keep them fed, or they will die.
A good teacher passes on his failures as well as his successes. Great video, you'll get it next time!
prof. Chef for 25 years here.....huge fan!!!! I learn so much......especially for OUR.... Yes our.........failures!!!
T’es vraiment un grand fou ! Très impatient de voir l’épisode suivant, il y’a peu de chances qu’un jour je me lance dans la réalisation de mozza maison mais c’est extrêmement satisfaisant de te voir te lancer dans ces projets dingues! Quel sera la prochaine folie ?? 😅
La bise de Bx ;-)
Alex, check out gavin Webber. He makes cheese on his UA-cam. I made mozzarella first time from his video.
The Curd Nerd guy? He's great.
Oh, I 've just made the same recommendation lol! Hahaha the curd nerd! 😄
Shit me too hahaha. Curd nurds hehe
George Robertson yes! I was thinking about him throughout the video. Alex, you have to check that channel
Came in here to make the exact same recommendation.
I don't know why this popped up on recommended videos, but it did, and I'm glad. I've wanted to make mozzarella myself for a long time. I also appreciate the failures, not enough people share meaningful failures so that others can learn. Since I like cooking myself, I will gladly subscribe.
This is amazing I was just looking into making mozzarella yesterday and now we get the full process probably until perfection from Alex. Nice. Merci
Awesome Alex!!. Like John J said -- It's not just about making food, but all the process
and learning that goes in it. That Makes good COOKING!! Love your Vids.
Pretoria, South Africa
YES YES YES Alex I am the same way. I want to be overwhelmed at first but, finally and slowly get it step by step and i love the pasta series now
The way you push yourself as a chef is really inspiring.
People have to chill out... He was not necessarily talking about the challenger explosion and even if it was a simple reference, it is a 32 years old event which most people have no memories or links to it... People really need to have some irony or humour.
Just keep going your video Alex and congrats for CNC support :)
Not everyone is salty. I was 17 and in High School when the incident happened. Those of us in my school were so hyped about a teacher going to space. Her going to space is what got me interested in Science and I wasn't the only one. I didn't get salty at the joke but I did groan.
The Columbia explosion was in 2003. I remember it very well.
Uhh... When exactly did he make a joke about Challenger? You guys are having hallucinations.
Ze Rubenator it’s because he was coincidentally wearing a NASA shirt while making an explosion joke at the very beginning of the video
He was making fun of himself for wearing a NASA shirt when he couldn't even make cheese. Not a Challenger joke, though I guess if you're really into getting offended by everything you could read it that way.
Alex! When I was making mozzarella the first time I failed miserably! Yours wasnt that bad!
What helped me is that
I added some calcium chloride to the milk. I've heard that market milk has too little calcium and needs to be supplied(at least here in Poland)
Definately check it out!
Gavin Webber..... I have been interested in cheeses for a while. Definitely the most informative videos I’ve found.
Aww. I hope this will end up a fun series on cheese making like the ramen series. Will you be visiting farms for advice and ingredients? I personally miss the French countryside and would love to see how it's done there
Watch Gavin webber he's An Australian dude that knows his cheese
pellet man I've learned a tonne from Gavin Webber
#curdnerds
I agree his videos are great and easy to follow. He makes it easy to get into cheese making
I dunno why I keep watching this video and the other again and again and again. .. so satisfying
I think this is going to be my 2nd favorite series from you, Alex. 1st will be (probably for a very long time) the Ramen-series. Feel yourself hugged for all those great videos and all the good time we - your watchers - have while ... well ... watching you doing the things you do! :-)
Wow....what a great new series...when you get there I'm going to follow you in!!!!!!!!
AAAAAAAAAAAAH, NEW EPISODE YAAAAASS!!! Best thing to wake up to first thing in the morning!
Thank you for sharing your beautiful failures.
Seeing where failures can occur is sometimes more useful to us home cooks than watching perfect execution.
Could also use whole milk yogurt as an acidifier and flavorant. Past which, calcium chloride also helps with curd formation too.
Your comment about the pasteurization chart wasn't quite right. High temperature & ultra high temperature pasteurization aren't safer than regular low temperature pasteurization, they are merely faster. Because the cost of energy is relatively low, it is cheaper to take the milk to a high temperature for a short period of time than it is to hold it at a lower temperature for longer. It allows a factory to process more milk in a day. Flavor is being destroyed for cost savings.
They use warm milk in cheese makers in NY. After it’s strained through the cheese cloth you should dump all the mozzarella in very warm water, allowing to cheese to give and allowing to become homogenous
Seeing failure and learning lessons from it is better than watching a perfect video were everything goes to plan. You should make a video series called, Kitchen Failures with Alex
Should've watch this, I've had my first mistake in doing the cheese, I've used UHT when it says that you must not use UHT
Hey Alex, j'ai appris il y a environ deux ans à faire la mozzarella grâce aux super vidéos de "Ataaable".
D'après mon expérience pour bien "filer" la mozzarella et pouvoir la former il faut enlever un maximum de petit lait (n'hésite pas à laisser égoutter ton caillé et à le presser) et ensuite le chauffer (aussi chaud que tes mains supportent) pour le former.
Bonne chance et bravo pour tes vidéos !
knowing you, you already know how to perfectly make mozzarella cheese, you're just getting us hooked on watching these. which by the way I have nothing against 😀
It's really cool to see someone owning their mistakes on a cooking show. I screw up in the kitchen ALL THE TIME and, frankly, my failures are more educational than my successes.
Liked before even watching. I love your videos coz they're so inspiring! Keep up the great work.
YES! I just started getting into making my own cheese. This couldn't have been more perfect timing!
I feel you. I needed to make Mozzarella for chemistry and I just couldn't do it until I used Acid. Lactate did'nt work for me at all. But it came out pretty good (my class mates rated the cheeses and said it was the best even though it was not made like my teacher told us to do :D)
so in conclusion: Acid is easier. After it is made put it into a salt bath to give it more flavour and keep it fresh.
Very interesting video. I can't wait to see the next one !
And who cares if you are failing it means you are getting there ! Courage Alex !
I made mine pretty good the first time but I def can make it better ....I used whole milk pasteurized and homogenous(easiest milk to get a hold of here) , added calcium chloride , citric acid and lipase. Checked to make sure the Ph was at 5 then added my rennet. My only issue was I didn’t have any thick gloves to use when it came to stretching so my water was not hot enough, it did stretch and it was shiny but not as good as it should of stretched .
7:52 looks like a nice ball of cottage cheese to me. Did you taste it? Was it good?
Alex IT'S ABOUT THE PROTEIN CONTENT. Mozzarella cheese is done with buffala milk that has 4.5 g/l of protein versus Holstein that has 3.1 g/l. Also, fat in buffala has 6.7 g/l vs holstein 3.5 g/l. Try with Jersey milk, has higher content of both. Also, you have to align the casein in the curd (just like gluten in pasta): that is the hot water stretching process you were doing. Or try extruding the curds before stretching in hot water. I worked in a big dairy for years. Let me know if you want help. Or if you come to Mexico, I'll take you to the diary to see how Oaxaca cheese (the Mexican Mozzarella) is made. Cheers.
Alex, this is fantastic. Science is about trial and error. You know this, just as NASA. You are both reaching for the stars.
Alex, you didn’t gave up making that omellete, and i belive that you’re not gonna give up this time. You got this bro
you can get rennet at a place that supplies breweries. they've got it for booze i guess.
Au Québec, il y a une company qui vend des kits pour faire du fromage.
MyBoringLife I've seen them in the Toronto-area as well.
I am so excited for this series!
I've watched your other videos but this one got me to subscribe. Great video. Can't wait for the next one!!
There was an amazing video I saw where a man made cheese using powdered whole milk. Point is I'm pretty sure uht will work just fine just might take more time for curds to form
No shit, I love the way your videos are :D Keep going man, you lovely french guy
If you think about it, Alex, it's not only very entertaining to see you fail 😄, the educational benefit of this video is soo much higher than just a standard recipe. I imagine it to be extremely useful for troubleshooting when I (eventually) start my own mozzarella odyssey. Has been on my list for ages but never got to it...
Great channel, man. You should have a TV show. On Netflix, though, I don't want to wait a week between episodes.
YESS!! It’s the most acclaimed series and now is HERE❤️🧀
YES! I'm so hype for a new series!
Can you show us how to make a good fondue? I feel you would have a nice perceptive on it! Thanks
I really love your way of making videos and telling a story.
You've probably tried this, but when it comes to bases and acids, sometimes pre-baking the powder helps. I am from Bavaria, and have tried to make Pretzels abroad without buying the super-toxic, high-grade basic solution - if you put baking powder on a metal sheet, bake it in the oven for a while, and then make a solution with it, it becomes much more high-powered and the pretzels, as a result, resemble the product I know from growing up a lot more. Would that work with the pharmacy rennet?
I have had multiple Mozzarella failures myself- however, I have tried to make it from my let over whey when making yoghurt. So far, no success- I do have actual rennet and actual citric acid- so next time will try with milk rather than whey. The left over whey, by the WHEY- is awesome for making bread!
Never use ultra pasteurize milk for anything that requires any live activity- will also not work for yoghurt. The super high temps break down he milk proteins to an extent that these other changes can no longer occur.
That said- can't wait to see your next trial :)
Sooooo looking forward to these series
Ah yes trop content de te voir faire une série sur ça
I'm curious with rennet substitute. I hope I can find one in a local pharmacy.