Prinz Pustekuchen Especially since it seems to just roll off his tongue so naturally. The way he says it, it does not sound like a word that should not be used.
Cue my dumb ass taking a moment to realize Alex was not saying "Wheeee!" like a little child, but celebrating as an adult Frenchman saying yes in French 🤦♀️🤦♀️🤦♀️🤣🤣🤣
Raksh I saw a kid down at my city festival in Persona 5 Protag cosplay. Right down to the pants, cat not included. I beat Persona 5 just yesterday. Destined meeting.
Alex, I must say you are the first Frenchman that I find very interesting and not condescending to people that maybe don't know how to do something especially dealing with food.
Of course you are right: I was hopeless with French grammar in college. As I traveled, I was able to communicate, largely because I reviewed prior to EVERY trip. I had some fine conversations with local people...but...I am still hopeless...and less experienced with this language I wish I knew better.
Congratulations. I know this series has given you a ton to learn but also a ton of frustration and quite a few roadblocks that you had to overcome. I love your work, and I'm happy that you've once again come out on top of what you set out to do!
Alex I just wanna say mercì. Thank you for making such fun and uplifting content, I've been in the hospital all week and your positivity and passion in your videos have gotten me through getting my appendix removed. Keep doing what you're going I love your content! Once I'm back on my you feet believe I'll be in the kitchen following your recepies again.
Making this right now! I noticed at @1:20 you called for 2g or 1.5tsp of citric acid. 1.5 tsp of citric acid weighs 7-8g, I believe you had written 7g in your notes and misread it as a 2. I did that all the time in math class haha. Other recipes call for 1.5tsp as well so I believe that is the right number.
Ciao Alex, I started following you BECAUSE OF this series!! I'm Italian, I'm from Naples area, I'm fond of cooking, and I love pizza and mozzarella in a way not so many do... I never thought about making mozzarella because I always thought it was nearly impossible to do it at home... So what? You proved that! But you were fool enough to try... And now, I only want to try myself! All my pain and failures, well, just bear that in mind It's your fault! 😁 You're just great, congratulations for all you do! 😎
You should try making messmör using the whey, just boil it down until thick and caramelized, then use it as a sandwich spread. Old Scandinavian favorite.
Dear Alex, a giant congratulations on the book. I purchased a copy just today, I can't wait to receive it on my birthday! (around the same time your pre-orders release!) have a good break, i can't wait to see what crazy madness you come up with next.
Hey man. I watch way too much to RU-vid. I subscribe to heaps of youtubers. Because of this I self banned watching youTube for 3 week. You were the only youtuber I missed. Thanks dude.
Heya Alex, not sure if this is something you have control over, but it appears this playlist is sorted backwards :P Going back and watching these has been a great adventure for just finding your channel, love your work and you've got me incredibly inspired to make some incredible new dishes. Merci mon ami!
Finally got round to trying this out. Only bit that isn't well explained was the stretching and shaping section. I know he goes into more detail in a previous episode but it takes away from this being an all in one recipe video. Still pleased with the results!
Alex!! Where have you gone? Why have you chosen to abandon us like this? Please come back!!! Feel so disoriented not to have heard from you for 3 weeks... Do you know how long that is?!?!? That is all that a drone ant gets in this world!! You've been gone for an entire lifespan of an insect!!! Anyway, hope your 3 week break is going well buddy! We miss you!!
Salut Alex! À 4:14, c'est bien "If it were [...]"! Facile à retenir, quand il y a un "if" on utilise "were", peu importe si c'est la 1ère, 2e ou 3e personne. Par exemple, on ne dit pas "If I was [...]" mais bien "If I were [...]". J'ai adoré cette série sur la Mozzarella, et elle se termine sur une très bonne note. On peut voir tout au long à quel point tu es passionné par ce que tu fais :)
4:23 in Scandinavia the whey is boiled and reduced until it gets the consistency of butter and then they "spread it like butter" of course haha! They also go further and make it even dryer and they make "Mesost". Mes in itself is not a word in that context, at least not in Swedish 2018. en.wikipedia.org/wiki/Brunost
Why the mozzarella made by the Italian masters was dropping juices? Is that even possible with other milk than Buffalo milk? Is that only possible by a master and a lifelong mozza journey? This can't be the end. I want to see you crack the secret! I think you were onto something with the protein amount. How about the unprocessed milk freshly milked the same day?
Luna Luovula You don't need bufala milk to make a mozzarella dripping milk, every mozzarella drips milk here. I have to say the texture of this mozzarella seems odd, if you press a mozzarella it wont keep the hole, it is very elastic, not creamy.
VenomTheCat I was wondering if THAT may be the problem... reminded me of overmixing dough...gluten just becomes stronger...proteins work like that...to much mingling makes for closer nitted substance due to electric forces between molecules/elements and their free electrons.... maybe...!?!? Just wondering..
Dijana Gugić Bokun I have been making mozzarella for a few years now and i used to get weird textures like that because is easy to do with small amounts of curds. I am not sure on the science of why it happens but it has to be something similar to what you are saying. It needs to be stretched so that is mozzarella and the texture is correct. But You see that he streches it but he plays with it like its a kid playing with slime.
I love how you streamlined the process for the home cook. Cheesemaking may seem daunting when has a lot of steps and math, but like most food preservation methods, it should be easy to replicate at home.
I gotta say I've tried following this multiple times and I can never get a clean break, however I will say that even if you do not get a clean break you CAN still make cheese, it's just not nearly as easy and you lose a bit more material, I used a dough scraper and a pot and squished the curds until pretty much all the liquid came out and kept using the scraper to fold the cheese in boiling water. I should also mention that I end up heating it to 140F after putting in the rennet to help it solidify a bit(This is after failing to get a clean break after the normal 45 minutes of waiting.
Yes, finally the mozzarella series number 600 is up! ;P I loved this series. I've worked at a restaurant that made mozzarella cheese from scratch, and after you see how mozzarella is made, and taste it fresh on day one, you get a whole new perspective on something that otherwise seemed like such a simple thing. Mozzarella is really the backbone to one of the core ideals of italian cuisine; less is more.
HI I new viewer all the way from the piney woods in east Texas, my name is Justin Darden I'm honored to allow you too cook on my TV at home, yall french bread and ingredients look so fresh it make Me jealous
This week I finalized my ultimate sourdough pizza by using homemade sourdough starter (obviously), homegrown tomatoes, homegrown basil. My wife was telling me "surely you'll stop there. Like, you're not homemaking your mozarella, aren't you ?". And here I am. :D
i just heat the unpastuerised milk to lukewarm temp , just very little little hot where you dip your finger easily , then add 4-5 tsp vinegar or more per litre milk mixed in half cup water to it and stir . and strain . much more quantity much much easier . then do that boiling water stratching . try it guys ! its ok for homemade .
Salut Alex! J’adore your videos and you are one of my favourite youtubers of all time, I have one challenge pour toi. As a vegan I enjoy cooking vegan food but I like just as much watching non vegan recipies and such. But I would live to see you experienting with different types of vegan food and give your thoughts about the cookig procedure etc. Ciao! // A fan from Sweden
Actually I did watch it, it was kind of a fail, he said at the end "I can't make it... Alone", and he requested a solution to his community. I would like to know where the solution came from
Please say this isn’t the end if your cheesemaking! I would like to know how to make different fresh cheeses...I get different outcomes every time I try, but I’m doing the same thing. I’d like to reliably make cottage cheese, ricotta, quest fresco, etc. A short series on these would be GREAT!
English language advice at 4:15 (from someone beginning to learn French): "If it were" is used for "unreal conditionals," or things that can't be or are unlikely to be true. «Si j'etais un papillon, j'aurais des ailes», for "if I were a butterfly, I would have wings." (In English, it's one of our big uses of the past subjunctive.) [Edit to add: since this conditional is unreal, it also exists out of time. "If I were a butterfly" can be in both a present sense or a past sense.] "If it was" is used for conditionals that might be true. «S'il a été malade, il devrait rester à la maison» for "if he was sick, he should stay home." [Edit to add: "if it/I was" here specifically refers to the past. A present conditional would use the present tense, like "if he _is_ sick, he should stay home," or «S'il est malade, [...]»] Since after the edit you say "if we were making mozzarella the traditional way[...]", your condition is conterfactual and thus unreal. Getting this grammatically correct is not terribly important. Native English speakers frequently confuse the two uses, and I most commonly see the distinction made in technical or formal writing.
If you watch the ads for 30 seconds or longer (if the ad is that long) he will make more money. If you skip after 5 seconds he still gets some revenue, but more when it counts as "entire ad watched" - which is 30 seconds or more. Personally I just let the ads run on a channel I like a lot - just to make sure he gets the maximum possible
Right! That was my question! I usually only run the ads 30 seconds but I didn't know if the revenue was the same for 30 seconds of the whole 3min ad. Thanks for your answer :)
$10 that cheese he just made tastes like salty milk and not the mozzarella that we all know and love. I did this project just like him about 4 years ago and it's maddening. All the results I had were something that more or less just tasted like cows milk with salt in it. I tried different milks, different fat contents, different citric acids and amounts. After posting in forums and talking with veteran cheese makers it all came down to the milk, and perhaps the age of the cheese. Getting an unprocessed milk and perhaps "buffalo" milk was suspected to make all the difference, and also the mozzarella we buy in the store is probably at least a couple weeks if not a month or longer old, allowing the flavor to develop a little. Mozzarella almost has a little bit of a "tang" / acid flavor layered in there with the fat and the salt that I couldn't get. I blame working in the kitchen during college at an Italian restaurant for me being so particular. I unpacked the huge wheels of mozzarella and put them through the machine to shred them for the pizza making half of the restaurant. The flavor was amazing. I can relate this guy's frustration, but with the recipe he just made, I doubt the taste given what he used. He seems to have gotten the texture down, but that taste is so hard to get.
Hey Alex! You can make Serac with the whey which is a very light cheese that is perfect for losing weight. If seasoned nicely it can be awesome! Bonne soirée
The problem wasn’t the milk. We t was the citric acid. After tasting the soupy style of cheese i realised the problem was the citric acid. 1 gram of citric acid for 250ml was wayy to much, it literally tasted like a lemon. Now trying batch 2. With 3ml of water deluted citric acid. For 20 ml i added 1 gram. This should do the trick. It looked nice already.
Thanks for the video Alex! Followed and made some amazing raw milk mozzarella. It was so fun, simple, and tasty! Definitely coming back to follow your steps again
Actually, it shows persistence. Often things are not as easy as following a recipe, particularly with subjects that have a lot of parameters. You have no idea how many sourdough breads I baked until I got a bread worth eating. Now I know what went wrong, where I failed, what I have to look for and these days I can make a nice bread every few days with little effort. Persistence is a good thing - not only in the kitchen. As they say: if you fail, try, try, try again...
sauved0 That's your opinion, friend. I thought it went on too long. I'm not massively interested in cheese, that's all. The content itself was still of a high standard.
It's about time....I've milked my cow dry following along to your recipes, she is all skin and bones..."Don't worry Dasiy, he says this is the one, just one more time girl"
"If it were" is correct, but many native English speakers might say "if it was" anyway. This is called the "subjunctive mood", and is used to express hypothetical situations.
