Making American cheese to debunk a conspiracy 

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"

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

And from 0 to 2 when he needs 1.2. The scales are straight up comedians.

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

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

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

Was looking for this

😂

@@therangerhelix7126 same

Bro tried and failed😂

NileRed = day shift NileBlue = night shift

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?

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

First to reply. This guy might be famous. Idk

CheeeeSheeeeeeesh

Cheeseeeee

@@CGKayy Thank god im not chronically online.

He took the blue pill that day

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.

By that argument wouldn't butter be a thermoplastic too? 🤔

@@Oblivion_94 now I'm wondering if you could make a butter sculpture 3D printer

@@SuperSmashDollsprobably not unfortunately as it would have to be warm/hot as cold butter specializes in tearing your bread to pieces, and warm/hot butter is way too soft to work with

I’ve heard of the chocolate three printer. I don’t even like chocolate and that sounds amazing

Brilliant !

Then that would mean that the blocks are cheese ingots right?

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

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)

@@Brimations 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 agree

Ok, so... = Queso

came down to the comments right after

_Quaso...._ ✨✨✨

k so

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.

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

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.

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.

Thanks, I was also confused about this. Looked like 'american cheese' from the start...

Interesting. I'm an American , and we have cheddar (the orange kind) and white cheddar. Adding to the confusion we also have American (white) and Yellow American (orange)

@@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.

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.

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.

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.

Had to dig to find someone saying the same, why is that “cheese” so horrifically orange ?? Literally nowhere else in the world has such fake looking cheese as far as I know.

Most starkly orange cheddars just have annatto added... that doesn't make it fake cheese all of the sudden.

18 karat cheese 😑

@@lookoutvideo Be careful, he'll make Purple Cheese if he sees this.

🤯

consider me 50 shades of surprised 🤓

@@ACE-eu7dx consider me 50 shades of surprised 🤓 🤓

@@CubeGodd consider me 50 shades of surprised 🤓 🤓 🤓

[insert comment here] Read more

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

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

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.

​@@avancarr8690even 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!

Hello Australia man

@@13_cmi Hello suspiciously astronomical avatar. 🍷

but why ?

@@sajbr Cuz it melts better, you get that gooey cheese pull on grilled cheeses and burgers get the super melted cheese. Also, nachos.

@@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 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

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

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

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.

... 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

🤣 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

that joke was so cheesy.

@bad.D yeah i found it a little grating

@@skybug1706wasn’t the best joke but it was gouda-nuff to make me laugh

😂😂😂

yeah it sounded pretty American ​@GladeAir-Freshener

Okay, I wasn’t the only one 😂😂😂

I played that in my head when I heard him ask that question.

Lol

4:45 "let's started" and Jerry rig everything intro plays.

He even did a 90 degree camera swap and the head snap toward the second camera and everything. Definitely intentional.

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

pls i wanted to comment that the first time i watched the vid

I thought the same thing

LOLi literaly commented about it right now!! vsauce impactt

as soon as he did that I opened up another tab to play the song when he says that

I was waiting for 130 Moon Men to play

You’re right 😂

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 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

I fuckin died when he said that 😂

that means sodium citrate is kinda like flux

@@everfluctuating and the water is like... another weaker cheese

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.

nileblue*

Cooking is chemistry, and a kitchen is a lab

To be fair, cooking is literally just chemistry on food.

@@funnyhahaman8302NigelYellow

On the last day of my high school chemistry class, we made s'mores on the Bunsen burners. That was fun, but also felt really weird.

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 😂

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

First off you're making American singles not American cheese you are making a cheese product not actual cheese there's a huge difference between real American cheese and Kraft singles or American singles

😂😂

ironically i read this at the exact moment 🤣🤣

Exactly, just because it smells good doesn't mean its good for the body !!! Jeeezz

@@user-pi7ug4dm6m No shit. Its the singles everyone who doesn't understand science thinks is plastic. Thats what he was debunking.

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.

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

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

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

that was funny matthew please edge me

@@EvanMerritt 💀

@@EvanMerritt Average pinterest commenter

@@EvanMerritt w

@@EvanMerritt