I Made Mozzarella The Italian Way ! 

I like how he has to enter his place first, set up the camera go outside and enter again lol

Bleeps out all the English curses, leaves in the French ones. This is why I love you Alex

The editing on this video has hit a new high. This is no longer a cooking video but a cinematic experience

OH GOD THE SUSPENSE IS KILLING ME! How will Benito react? Will Alex get the recognition from an Italian cheesemaker? Find out next time on Dragon Ba- no, Shokuge- wait...Alex French Guy Cooking!

Has numbered magnets... Uses the pen

😩 I’ve really come to adore this Channel Alex. You’re such a charismatic guy and I love that you don’t act like you know everything and you’re learning with us unlike some cooking channels 👍🏼 keep it up

And they say white cheese has no culture.

"It's always about the madness..." 😀 Love the channel Alex. Thanks for the great work.

You know what a fun collab would be? Binging with Babish + Alex French Guy Cooking! :)

Ti adoro! Sei una delle persone più competenti che abbia visto su youtube in fatto di cucina!

Fun thing I learned at one point: You can 'siphon' liquids without using your mouth by submerging the pipe under the liquid to fill it up, and then plug one end with your finger under the liquid while you move the outlet of the pipe to the collection vessel. I used it once when removing a sodium carbonate solution from an electrolytic rust-removal setup. I definitely didn't want to get any of that stuff in me!

Alex's this series of "French Guy Cooking" is so smart, referential, informational, educational, inventive, entertaining, etc., it's timeless and would sell well AROUND THE WORLD if he compiled the videos together and sold them as CD box sets.

salad my friend! i mean salut

"Share this on social media. On Instagram, Facebook, or Twitter. Whatever. Spread it like butter." even your rhymes are spot on.

What about using a Sous Vide (like Anova) to keep the temperature exactly where you want it?

I started to watch this channel out of curiosity,when jamie oliver for the very first time introduced alex,i thought :at the beginning ;"lets see just another french cooking youtuber how he fails on making fake traditional recipes" never had i been so wrong,and never have i been so addicted to any cooking youtube channel;wait this is not just a cooking youtube channel:this is a very accurate scientific culinary channel,a very elegant and amazing channel. A perfect video,and in every series or video i see some serious respect over food culture ,so many people should learn from you.the very and only professional culinary youtuber...looking forward to see the million subscribers and more.alex thank you for your hard work!

8:21 The Diresta pizza cutter!! Man I've been watching you since the beginning of the year and you seemed strangely familiar this whole time and now it finally clicked! I'm a friend of Jimmy's and I saw you on his channel like 2 years ago back when he was in the basement. Funny I ended up finding your channel anyway, some other way. Merci :)

I just love your geniusness! Haha idk if that word exists but the passion you have to find a solution when you have a challenge in front of you is unbelievable Alex, I wish all human beings have your cheerful attitude, on any field, it would be a better world absolutely. Salut du Mexique!

You should do a French pastries series. But the OG way. I enjoy the old cheats you have on tour channel, but I want to delve into the science a bit more like with the sourdough, pizza, mozzarella, and ramen series

J'adore tes vidéos.... vraiment tu as une passion pour ce que tu fais et du vrais professionnalisme pour le montage et tournage vidéo. Continue comme ça t'assures :)

The first time the Recommended section in RU-vid gave me a channel that I really enjoy :D

Alex, seeing you ride your bike and vlog at the same time makes me extremely nervous. Please stay safe man, I got hit by a car recently even though I was biking on a dedicated bike lane (was passing a bike crossing and had a green light), and ended up in a cast for a month. Great vid as always man, love your series!

13m6s the pasta machine is back from This Old Tony!

With only 1m subs, he still puts alot of effort in to the series, love your vids Alex

I've been enjoying this series Alex. Appreciate you brother!

I really like your approach to food culture, Alex. Keep up the good work

I was sooo looking forward to Benito's reaction at the end! I guess we'll wait together. Alex, you're such an inspiration, you're truly amazing! (I'm Italian and your videos about our products -and your madness- are so COOL!)

Just put cheese cloth over a colander n pour the curds n whey through it. If u want to keep the whey, put a bowl underneath

8:31 Tabernac - I feel the pain.

Well done!!!!! That curd was stunning, so shiny and soft looking!

I love your quirky sense of humor and the fact that you show your failures as well as your successes!! You make cooking interesting by including science by explaining why things do what they do and you show DIY by showing how to make things you need out of things you have on hand already. You've inspired me to try sour dough making...(not sure about the cheese tho!!) Keep on doin' what you're doin'.... LOVE your channel!!! 💕

There's a type of cheese in Brazil called Minas Cheese, it's basicly getting the curds of mozzarella and letting it's own weight take form in a container with really small holes, the cheese serum will leave the curds and it will back a REALLY soft cheese that you put just a little of salt and it is delicious, I'd love to see you make it

My first new video since subscribing, the tension is real. Thank you ThisOldTony.

Fine line between genius and madness. Great video.

Oooooo hacking the milk... nice... that seems cool.

11:30 "Now I'm going to leave the matzo balls in the soup for 30 min." ;)

We've come a long way in this cheese making series. Even though I'm just watching but I feel happy seeing you come this far. Keep it up Alex!

Also, I think your channel is terrific & I want to see you continue to do more episodes.

"The wire" wallpaper 😍

Super happy for you Alex! Nicely done

8:17 omg,, i once tried to make mozarella and i was stuck right there. Curds were kinda dry and didn't stretch. I'm thrilled to see the rest of the video O_O :D

Awesome to see my favorite RU-vidr post a video on my bday!

Uhh, when Alex starts speaking French...😍😍 I just adore the language!

11:49 French Cursive handwriting is the prettiest.

I would love you to try making brown caramelized goat cheese (norwegian)

Jersey milk is good because it is typically higher fat content than what comes in the regular grocery store that is taken from Holstein cows. Jersey’s yield a 4.9% fat content compared to Holstein’s which is only 3.7% fat. This is why Jersey milk is considered (at least in America) as milk used to make butter due to the higher fat content. Jersey milk is best because it’s the highest of all the dairy breeds in milk fat and protein, this is also why it appears with a yellowish color. Btw love the channel, keep up the good work!

Not gonna lie, that mozzarella has a very strange color 😂 But I give you 8/10 for the effort. Cheers from Italy. PS: I loved your videos about your pizza trip in Naples 👌

Great job Alex! I love your ingenuity!

Raw milk is difficult to get in Les Etats Unis. My state specifically prohibits it.

You’ve honestly got a dream job! And you’re absolutely amazing at it!

That pen is amazing. Where did you get it?

I always appreciate the work and effort you put into each of these videos Alex. :) This was awesome.

When you spend 20 minutes setting up a camera to get a "walking in the door from a long trip shop" xD Love it.

This is really my favorite channel on RU-vid

Congrats from an Italian fan, Alex. You did an amazing job, it was a great improvement. I hope Benito will praise you, you deserve it, but please understand that if he compares your mozzarella with the one they make you will get roasted. It's probably next to impossible to make the same mozzarella that they make at home. They have decades of experience. Your mozzarella was very very stretchy, that part looked much better then your previous attempts. The color is still not white and clear enough. The consistency was the worse part, made it look like factory made mozzarella. It was uniform and it should be soft and almost liquid on the inside. If you keep trying you will get better and bette, but there is one thing that I think you could improve on instantly. The MILK... I understand you did your best and that the milk you used is very very natural, but it's still bottled and shipped to a store. Do they throw it away if they don't sell it within 48h? I don't know, I would guess no. In Italy we have vending machines that give out fresh milk. Like, really, really fresh, the same thing that comes out from the cow's tits, absolutely nothing done to it. Local dairies get rid of the unsold milk and replenish the machines daily. That's the stuff you want. I don't know if you have the same thing in some places in France, but I would guess you do, France is even bigger then Italy on milk production and breeding healthy cows (lots of space for them to move around and graze fresh grass). I would suggest to buy straight from a dairy or look for vending machines like the ones we have.

Here before 50 views! Love following your videos and learning with you! Thanks for all these series Alex!!

Yo Alex, j'ai découvert ta chaîne récemment et franchement j'adore ^^, continue comme ça !

I don't comment much, that said.. You make great videos, awesome tips. I'm not Chef but love to cook, thanks for being.

First title is "I made mozzarella using bacteria" edit: Omg a beard

My god those establishing shots! Talk about upping your cinematography game!

wew that title change, thought there was another video at first

You have a wonderful handwriting!

awesome video Alex!, I am currently also trying to make mozzarella. So following you on this series is really helpful!

by the way ... Cheesemaking is a SACRED science and has been so since 8000 B.C. Alex, you ARE one of the Blessed Ones....

you really need an automatic pot stirrer

Impressed of your determination 👍

If you can't buy one you make one

Very good video. Disappointed that you didn't top it off with an amazing pizza 😁

Too late to order something online??? What time do they turn off the Internet in France?

Cant wait to see the new and improved pasta machine in use!

not related to the video but could anyone please tell me the brand of the pen he used at 11:43?

When are you going to introduce as to your new pasta machine?? I can’t wait😙😙 The “Ramen Addiction series” is my favorite series...

i love your video making skills and of course your cooking like if you agree :)

Alex is a bit like Soma, isn’t he? Absorbing techniques and evolving his own cooking at a rather impressive pace. Anyway, nice work! Can’t wait to see what the Italians think.

Making Mozzarella during the day, stealing gas from cars during the night.

You’re the Casey Neistat of cooking

Excellent! I am excited because we get out milk uncultured and make yogurt with it. I am half way there!

Is it possible to get the link for that amazing pen?

Amazing series!

Wait a minute hol up , did the video changes titles? Wasn't it "I made mozzarella with bacteria" or smthng?

9pm at 1/4 to 5 in the afternoon...@8:43.

I’m early

Salut Alex. Very nice video. To make my "crottes de fromages" for my home made "poutine", I make my cheese using a sous-vide set-up. Essentially, I have a big pot with water and the Anova water circulator and a smaller pot that contains the milk immersed in that former pot. Temperature is very well controlled in that way. Could be interesting for you to try...

Who else watched his whole journey

I love your editing and style in your videos, they are amazing. Now I only need to know what that mozzarella taste like

Very good vieos since the start usefull and creative and not lazy made aktually with great skill! Be like this and if you become even more passionate youl be a star. For me you are already, Alex!

I love his accent and the fact that he can speak very very fluent English

Tip I saw years ago was to double glove it or to use marigold gloves (thick cleaning gloves)

Alex, may I suggest using a lavalier mic? Will reduce the changing volume levels with distance in your videos.

I anticipated this video for so long

I really enjoy watching your videos

It isn't always about the food, or the madness, to me, it's about watching the new MacGyver-level of kitchen invention DIY.

Alex, I know the milk is esencialand ( and the milk in Mexico is diferent).But I do Mozzarella type chees very similar to the Italian mozzarela and I don use Rennet I use Lime Juice 2ml per liter of milk. at the end it dont taste the lime . Salutte from Mexico

hey Alex I want to give you some advice hope you try it out. so in one of the videos on RU-vid there was a statement he made. he said that for the quantity of the curd we need to add the perfect amount of hot water. If we add less water the curd isn't going to melt and if you add too much hot water it's going to get hard.So I suggest you play wrong with the water to find the perfect amount and maybe achieve a better taste and texture !! 😊😊

8:06 he says it's 9 PM but clock says 4:43... ohhhh noes I didn't want to see that!

Alex, I've read that you can use nettles instead of rennet. I'm not sure about how this would work out. But as far as I read people are using nettle tea for this. It would be awesome if you could try a batch with this to see how it compares to the other things that you've tried so far.

Alex is your clock in the kitchen on the wall broken ?? it showed 4:44 on the wall behind you @ time-stamp 8:39 of the video when you were saying it was too late in the evening to order food. Any way Luv your videos, I get much enjoyment from watching them and have learned many ways to cook that I did not know how to do before. Thank you, Thank, Thank you :-) Thanks to you my wife does not see me as the "Destroyer Of Kitchens" ; -P anymore.

Reverse use of sifter at 7:12 - I'm mind blown

Congratulations on the mozzarella project!! Of course you’ll need to make a pizza with it!

Making me hungry... I really want to try this! I love fresh mozzarella