Sweet Dreams Are Made Of Cheese 

Yeaaaaa

unironically yes, watching his videos while cooking is an experience though tbh

Definitely also give Ordinary Sausage a watch then. FutureCanoe was recommended on one of his videos and they're both absurd in some ways but often also pretty funny.

unrelated, but anyone knows what the ending song is??

Well shit you got me haha

​@@MadisonRamanamabangbang1.38g of citric acid per ounce of juice

​​@@MadisonRamanamabangbang www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791/ but also, like, drink a teaspoon of lemon juice, then eat a teaspoon of citric acid

And here I assumed when he says "X Y of _____" in the rhythm of a person he's watching, then obviously eyes it, he's subtly joking about his measurement and how it isn't exactly the same. Guess I missed the joke

Wow glad someone figured this out. Seriously. Recipes are recipes for a reason. You can’t just substitute something and expect the same result.

@@leightaft7763it’s his thing

add some chopped coriander on top. try home made garam masala recipe, your kitchen will smell divine.

@@yamisukehiro9773 Damn right, nothing beats homemade spices.

And maybe fry the panner to give a tikka texture .

@@BaldRavenHaired in my experience frying the paneer makes it a little rubbery, no? I don't like it. Or maybe I used the wrong paneer 😔. I'll try it ✌️

@@yamisukehiro9773 Don't fry it for too long. Otherwise, it will be rubbery.

Paneer is also a cheese so it counts

@@smysrbh The relevant part is that he turned it into a dish rather than just a cheese

@@smysrbh if you are not indina you will die

@@smysrbh So is that stinky piece of curd in the bottom of your milk. Try it!

@@gae_wead_dad_6914 you got me in the first half not gonna lie

d.... does anyone think that it's not?

no cus fr

he has experience as a line cook....

no shit sherlock

I think he actually wants to teach us how to cook but make it relatable (and troll us at the same time) 😂😂😂

Or a Bloodywood song if it's REALLY good

@@rebel4466got to be careful of Bollywood copyright lol

​@@rebel4466well my friend that's a Bollywood song only that he recommended hehe

@@marshall959 I'm from South India. All Paneer Curries with a Tomato and Cream Base are called either Paneer Butter Masala or Paneer Tikka Masala.

@@marshall959 No hard feelings yeah??

No No He should not

(I'm Indian) the paneer was good, but we'll have u seen his other Asian dishes

​@@Sharkboy3311im pretty sure he messes up dishes as a joke or to make it more relatable to us. he's had history as a line cook, and im pretty sure also as a sous chef.

The world didn’t have to deal with ur sensory issues . So yeah thanks we needed more bs

Fr lol

saame

Lmao yea

Same 😂

Feel you hahah I was thinking the same

great job team

@@dominikhadlow6348nice job team

Nice job team 👍

what is the outro song he uses?

Right, though heating for long time isn't necessary. Just boil it (or pasteurize it) so that other microbes die and then add a bit of yogurt to introduce lactobacilli.

@4:58 its not turmeric, he added the curry powder

@@bhavdeepgandhi2755 he added turmeric but I think he didn't said their name in chronological order as he added them. Because the yellow powder looks very much like the turmeric to me.

​​@@bhavdeepgandhi27555:05 Look he called turmeric powder the cumin powder and vice versa. That's turmeric for sure.

X2

​@@palenzuela__ x2 x2

There is OK to use lemon juice for mozzarella???

@@KS-lf6gj only need two ingredients, distilled white vinegar and full fat milk. while i'm sure lemon juice can be used i don't know how much is equal to half a cup of distilled white vinegar (acid wise). distilled white vinegar, 1/2 cup for every gallon of milk. you can scale this up or down, so for half a gallon you would use 1/4 cup distilled white vinegar. use full fat milk, if you use 2% or less fat milk it will be very bland even when salted. pour the milk into a pot, while heating stir it constantly until it reaches 120f. once it reaches 120f, turn off the burner (you can leave the pot where it is). pour (while string) in the correct amount of distilled white vinegar based on how much milk you brought up to temp. you will notice immediate separation of the curd from the whey. let it sit for 10 seconds. scoop out the curd and put it into either cheese cloth or what i use is a non metal colander. take the curd and squeeze out as much whey as you can. when you squeeze and you don't see any more whey coming out then you can move on. put the ball on/in a microwave safe dish/plate/bowel (doesn't matter) and microwave for 20 seconds (1200 watt) or 30 seconds (900) watt. if you don't know how powerful your microwave is, either just use the lower time and check the cheese or there is a sticker either on the outside or inside that will tell you the wattage of the microwave. in all likely hood there will be a hotspot on the cheese so be careful when handling it. fold the cheese onto itself, if the cheese isn't hot (if it's burning you then do not microwave it more), microwave for another 10 seconds. keep folding the cheese until it becomes smooth. before you form it into a ball add some salt to it and fold it in a few times before breaking a small piece off to taste. if it tastes decent then stop adding salt and form into a ball. now you will want to get a bowl (or container with a lid) that's higher then the cheese ball and run cold water in the container with the cheese until the ball of cheese is cold. pour the water out and add fresh cold water and a few shakes of salt into the water. seal the container with some plastic wrap or it's lid. put in the fridge which should last a few days, it does not have a long shelve life so i would advise to only make what you think you need/want.

My man, you bothered typing out proper instructions to a guy who goes out of his way to ignore instructions

Hard agree on the easy to make and I'm saying this as someone painfully lazy lmao Hardest part is heating it up to 180. To speed up to cool down, I'll stick the whole pot in the sink and spray the outside of the pan with the sprayer and cold water, while stirring the pot. Takes like, 3 minutes - if that. Or could just leave it but I'm lazy AND impatient :P I don't have a pressure cooker, so I just stick it right next to the oven light (on, but cold oven) all night. I've been meaning to experiment again, but I've heard that heating the milk up to the ~180 and keeping it there ~10 min or so does some fancy science shit to the proteins to make the finished result thicker and more greek yogurt esque...

That fun fact is the game changer. Start the yogurt in the evening, let the pot do all the work overnight, and wake up to yogurt.

@@bakielh229 it's a public comment section. You could use the info all the same, it isn't exclusively for him and he could try outside a video. He obviously isn't inept.

Asian Asian Asian, Asian Asian. Asian Asian Asian.

as an asian I'm lactose intolerant

​@@ash_11117I don't think the buffalo sentence works with that word

genius

What kind of asian?

I really gotta start making my own

Especially considering how disgusting train food is, atleast from my experience with Northern railways

U aint wrong there man train food aint that great

​@kushagranayyar3960 I took trains from Puna to New Delhi. Maybe it was just the long ride but I thought the food was pretty great.

@@newironside i live in delhi and most of my journeys have been shorter - chandigarh/Amritsar/ Haridwar etc and the food was bad. They just use cheaper ingredients like very small grain rice. I only take the packet stuff now - curd/bread/ice cream. But if it was from pune, then it was probably a central india railway train. Department is different so maybe better.

Right??? 😂

thats one truth, the other is having the same tools as the tutorial and the knowledge, all in all you need courage to get cooking in order to improve

If only you could somehow get a hedgehog slice to him before it went mouldy?! Maybe some freddos and caramellos instead

noonies is such a funny thing to call tits

...the fuck is "noonies"?

udders@@KainYusanagi

​@@KainYusanagi udders I think

@@rose-gl4io Okay, that would make some sense, but it's just such a bizarre thing to call them. Either way it's wrong, as the first yogurts would have been partly curdled in nomad's kit; specifically, goat stomachs converted into water-proof containers to carry liquids from place to place, especially milk, in the areas now known as Turkey, considering that the word itself is derived from the Turkish word "Yogurmak", which means "to thicken". It wouldn't have gone on long enough to curdle fully into cheese, but enough to thicken into yogurt. Then someone would have had some yogurt in their goat stomach-bag for carrying about, and that would have eventually turned into the first cheese.

Yup, as well as he used 8g of lemon juice, which is not 8g citric acid, lol.

I think it's mostly the acid but yeah the milk might have played a part in it

@@naunau311 It's both. Ultrapasteurized milk, which is what most milk sold is, cannot form the protein linkages required for a good solid cheese.

Cheer up

Btw u can make yoghurt without the starter yoghurt either.

Also need to check yogurt used if it has "Live Culture" labelled on it I think.

You done with your radiation jokes yet?