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

@jonathandonovan1802

6 жыл бұрын

Ivy Exe well french curses are harmless

@thrashish

6 жыл бұрын

i fart in your general direction. your mother was a hamster and your father smelt of elderberries.

@diegeigergarnele7975

6 жыл бұрын

Lol true "meeehrd"

@mads7477

6 жыл бұрын

Jonathan Donovan love a bit of monty python

@yonezawa2810

5 жыл бұрын

Izz like wiping your arse wiz seeeelk, ah looove eet

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

@frantickoala994

6 жыл бұрын

^

@amorembalming

5 жыл бұрын

He is fantastic isnt he. Seriously watchable.

@bamboomkin

5 жыл бұрын

@@elizabethlea27 Did you escape the necromancer?

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

@RylaDarkstar

6 жыл бұрын

It seemed creepy empty and dark..

@Pontif11

6 жыл бұрын

That's how filmmaking works

@2adamast

6 жыл бұрын

The alternative is a whole film crew entering first closing the door and filming your third attempt.

@dmtryzhkv

6 жыл бұрын

#productionvalue

@Pedrikikiki

6 жыл бұрын

The Casey Neistat of food

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!

@latifa4600

6 жыл бұрын

+

@Mandarinetchocolat

6 жыл бұрын

Did anyone say shokugeki no soma? YUKIHIRA VS ALEX PLEASE 😍😍😍

@machintrucGaming

6 жыл бұрын

How on earth is he going to send french mozzarella to Itlay ? It will be rotten by the time it arrive to there ah !

@inkblotCrisis

6 жыл бұрын

Machin Truc As long as something is marked perishable, not to mention shipped in a Styrofoam container with dry ice it'll be fine. We used to ship Ube ice cream to our family abroad back in the day.

@plank1867

6 жыл бұрын

Machin Truc Ah, rotten cheese!

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

@BrickFilmsCinema

6 жыл бұрын

It's a madness

@FrenchGuyCooking

6 жыл бұрын

Thanks Jeff

😩 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

@ahahm3

5 жыл бұрын

Carlton Bradley I have never seen someone use the 😩 emoji unironically until now.

@maybehesbornwithitmaybeits9318

4 жыл бұрын

not likeing some of those vibes

Has numbered magnets... Uses the pen

@MaxMustermann-go8xf

6 жыл бұрын

Sauvage!

@OjoRojo40

6 жыл бұрын

Sausage!

@deletingthisaccount6385

6 жыл бұрын

Sasuke!

@Dockhead

6 жыл бұрын

savoy!

@doot3050

6 жыл бұрын

Savaloys

This is why I love what you do. Taking the traditional practices, and experimenting with alternatives that work for home chefs while sharing the journey these experiments takes you on, is exactly what there needs to be more of in the food entertainment world.

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!

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!)

Alex, your passion and commitment to the crafts of cooking and video making is amazing. I marvel, I lugh and get teary eyes watching your videos. Thank you for sharing so well the exploration and learning journey that you are taking. Is a pleasure to partake. Big love from Greece.

I don't know what I enjoyed more- the intro, or the fact that you nailed the experiment! I love this channel, and all of your adventures. 💜

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!!! 💕

And they say white cheese has no culture.

@NeivGabay

6 жыл бұрын

Ultracity6060 this is one of the best puns i ever saw. Very clever, good on you!

@yousefalnahar2567

6 жыл бұрын

White culture is very hot!

@aleksijevujovic7262

6 жыл бұрын

HaHAHAHAHAH

@beckijameson3844

6 жыл бұрын

Fab pun!

@MerchantMonk

5 жыл бұрын

Hahah... nice

Alex your channel is probably my favorite on youtube right now. Every video is amazing

Love the studio, camera angles etc. Love how your show your failures and frustrations. Reminds me of me and sourdough starter.

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

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

6 жыл бұрын

ShadowVipers That would be amazing. I think they'd get along fine. And probably drunk.

@Ultracity6060

6 жыл бұрын

Babish has a habit of doing a few things here and there just not _quite_ right, and I think it might drive Alex nuts.

@ShayanGivehchian

6 жыл бұрын

I'd like to see Alex along with Brad from Bon Apetite "it's alive"

@abilawaandamari8366

6 жыл бұрын

Shayan Givehchian what about all three of them? Alex is in french though thats pretty far from the us

@ShadowVipers

6 жыл бұрын

Michael Babish is not a loser. Get out of here with that negativity.

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

I have studied agricolture, I have made cheese before at school and I'm Italian and you're making me proud of you, Alex! Keep going with this fantastic videos!

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!

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

I love this guy. You have a drive I only dream of. You keep at it until you're satisfied with the outcome. Love it. Cheers from the states.

Spends days perfecting the traditional technique. Ends the video with a teaser for his plan to "hack the milk." That's our French Guy!! This is why we love you Alex! Can't wait for the next video.

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 :)

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

The amount of effort that goes into every one of your videos is amazing! I love this channel

I wish I could be half as entertaining as you! You're transitions and timing are top notch. Thanks for another great video.

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

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

@crak6470

6 жыл бұрын

but he literaly said "shit" :[

@MazHem

6 жыл бұрын

putain de merde

@VictoriaBC610

6 жыл бұрын

Etienne Couritas I suggest you watch the video again.....🙄🤦‍♀️

@codenamecrisis9679

6 жыл бұрын

Me too, I love when he speaks Surrende- I mean french

@sarchlalaith8836

6 жыл бұрын

Vous parle les Francais? Jai parle un peu

I met your channel through DiResta quite a time ago, but I wasn't in the mood for cooking videos. Only after ThisOldTony collab that it sparked my interest. Awesome channel that combines information and humor with an exotic accent(pretty much ElectroBoom for cooking). Keep up the great work.

I recently discovered your channel and discovered you are just amazing. I love this video series. Great work, keep it up

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 :)

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

Man I can't believe I just found d this channel I like your energy and attitude man, as well as your cooking.

Congratulations Alex!!!! Finally the right color and the texture, that cheese looked amazing!!

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

@JanusXX

6 жыл бұрын

Camile Lendering I got mine right the first time, but i'll never do it again. My hands just cant handle the heat... the water is too hot I could not feel my hands right for a couples of hours. I almost burnt myself.

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

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!

Omg I am binge watching all of ur videos!!! I like ur kitchen looks like laboratory and I love the way u access to the recipes of the dishes and everything!!!♡

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

@PromptedHawk

6 жыл бұрын

I'll be damned, it is! Can't wait to see it in action, and can't wait to see how Alex manages to break it this time around.

@sarchlalaith8836

6 жыл бұрын

S Larson I found this channel through this old tony haha. I was (am) trying to DIY a device during enough to go through stone to dig a well

salad my friend! i mean salut

@jonathandonovan1802

6 жыл бұрын

DrPRobot that salut had me off guard

@Blahap

6 жыл бұрын

Lol my friend said that in class on accident...

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

I'm so happy you came back to this!

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

@Winznut

6 жыл бұрын

Was about to ask the same question...

@GulaschHDTV

6 жыл бұрын

what a great idea!!

@johnobeidin7296

2 жыл бұрын

Yes.

8:31 Tabernac - I feel the pain.

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!

Hey mate, I have been following you since food tube and must say that you're making one of the most interesting, exciting and thrilling series of videos on youtube. Keep it up!

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

"The wire" wallpaper 😍

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

I adore, fermented and cultured foods. And the world needs more of them.

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

@thelucases7843

6 жыл бұрын

not milk - meeeeulk!

@thundreturtle

6 жыл бұрын

Wonder if HACKERMAN will make a cameo.

@Shaun.Stephens

6 жыл бұрын

Cream.

@sarchlalaith8836

6 жыл бұрын

Darin Bicknell he's going to attack it with a machete

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

@admiralsamuel8169

6 жыл бұрын

Pica Ink - long nose marker pen

@daneemitts

6 жыл бұрын

I was wondering the same thing!

That cheese looked good. I'm very glad you are performing all of the pitfalls of making this kind of cheese, so that others will know what to avoid (and also what is wrong when they fail). Great video series!

Congratulations on making the fresh mozz! It was excited and inspiring watching this video and the previous ones. Keep up the great content! All the best

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

@LeahLaushway

6 жыл бұрын

Scott DeGasperis *États Unis

@LeahLaushway

6 жыл бұрын

Scott DeGasperis No worries, they make it easier on a tablet; just press and hold the base character to access the extended character set.

@FiXato

6 жыл бұрын

Start menu-> Run->charmap and then find and copy all your special characters from there :) Or get Babelmap for a bit fancier solution with name lookups. If you're on mac, try UnicodeChecker.

@Jonathan-sz8wj

6 жыл бұрын

So I'll let you in on a little secret. Yes, raw milk is TECHNICALLY illegal to sell for human consumption, but if you know the right people who know the right people then you can find raw milk that can be sold as "NOT FOR HUMAN CONSUMPTION." Sometimes you can find it in pet shops who sell the milk "for the pets." You have to be careful who you buy it from, but there are many grass fed milk cows who produce raw milk infinitely more safe than pasteurized milk. You'll have to let me know if you find a milk guy. Happy hunting!

@FrenchGuyCooking

6 жыл бұрын

Scott DeGasperis I know. I am going to do something about it.

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

Alex. you are awesome. your love of food and the process is inspiring. Bravo!

Super happy for you Alex! Nicely done

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

@oliesbw

6 жыл бұрын

Love that cheese

@thebadfairyprincess

6 жыл бұрын

It would kinda be a video of him waiting for the whey to boil down and caramelise, but I'd sure as hell watch it. Myseost is life.

@Oien

6 жыл бұрын

thebadfairyprincess .... yeeeeeah didn't think of that. 😅

@FiXato

6 жыл бұрын

Yuck, brunost and gamalost and the likes are Norwegian foods I'll just keep avoiding, just like lutefisk. I'd rather get another block of Jarlsberg ;)

@exeuroweenie

6 жыл бұрын

Gjetost is it? I love lefse and fiskebudding as well.

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.

@tasniimbadani7717

6 жыл бұрын

jocax188723 that's exactly what went through my mind

Thanks for the great video! I love that you add inn the less successfull parts of the journy aswell! Both so we see the true journy from start to finish, and it inspieres me to keep working on my own projects, even though I have to start from scratch from time to time! Can't wait to see the milk hacking

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.

That pen is amazing. Where did you get it?

@frcShoryuken

6 жыл бұрын

Came to ask the same thing!

@pillcosby2363

6 жыл бұрын

It's called the Pica Ink Long Nose

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 👌

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

I love your passion in food and the passion in the making of food, man!

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

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

@Throne030

6 жыл бұрын

James Gardner too late as it will take atleast couple of days to receive whatever he orders

@FrenchGuyCooking

6 жыл бұрын

Throne030 indeed

As usual, enormously entertaining! I’m glad you cheese turned out well. Salute.

I actually love how well this video was edited. It became more of a "Let's explore the world of mozzarella" instead of "Let's watch alex spend too much money and fail too many times". Love you Alex, Au revoir~

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

@frcShoryuken

6 жыл бұрын

Came to ask the same thing!

@bobross4133

6 жыл бұрын

Pica Ink Long Nose

@HeidiCarreon

6 жыл бұрын

bob ross thank you kind stranger

you really need an automatic pot stirrer

@FrenchGuyCooking

6 жыл бұрын

Boy, do I need one !

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

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

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.

@madhumenon

6 жыл бұрын

Doesn't he need buffalo milk though?

@Marlonbc90

6 жыл бұрын

The finest mozzarella is made with buffalo milk, he should use it if he can find it, but that's pretty much impossible. Mozzarella made from cow milk is perfectly legit as well, it is what most Italians eat most of the time, though it should be called fior di latte and not mozzarella to be precise.

@adatchahopp1379

6 жыл бұрын

you look to be expert on mozzarella making so i want to ask you i jhave made a mozzarella it is tasty but inside it s dry and it is not so soft to cut what doyou think?

@Marlonbc90

6 жыл бұрын

You should follow this video: kzread.info/dash/bejne/YnyZl6urZ82ZdLg.html If you jump straight to the end you'll see that the end result is much much better then the one that Alex got. The guy speaks Italian. I will provide a full translation of what he says when I can, meaning 10 days or maybe 2 weeks. It's a lot of work to translate 15 mins of a guy speaking, pages of stuff, but I like to transcript stuff and make subtitles, so I will do it, just wait for it. The part where the guy dries off the curd and lets it rest for a few hours is really important, something that Alex didn't do. Other candidates for mishaps are wrong dosage of rennet, cutting the curd in pieces that are too big and more then that it is about milk, milk and milk. Do what you can to get your milk raw and as fresh as possible, go to a diary. Consider that raw milk has a shelf life of 48h tops. Alex's mozzarella looks yellow, and that's not good, I don't know if it is because of the acidification, it really looks like it is the milk itself. Compare it with the video I linked and you will see that it's not nearly as white. Might be related to filming and lighting but I doubt it. Also, about milk, one one hand you want fatty milk, the fattier the better, bufala milk has up to 10% fat and it is great. On the other hand and more importantly you want pure milk, so if you are working with cow milk you are going to have a little less then 4% fat and that's it. Don't go adding cream or anything.

@ellenorbjornsdottir1166

4 жыл бұрын

The fior di latte we get here in Western Canada is definitely dry, but it works for how I use it.

If you can't buy one you make one

Hello thanks for the awesome video ! i loved it and can't wait for more. I am also excited for these steps

Beautiful what a rewarding feeling , can imagine how elated you should be feeling , great job Alex

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

You’re the Casey Neistat of cooking

@grantsilveri6509

6 жыл бұрын

casey does not compare to Alex

@LeahLaushway

6 жыл бұрын

Now, now, I see no reason for insults.

@ff-oe7ee

6 жыл бұрын

Cheesy neistat

@jonathandonovan1802

6 жыл бұрын

rockirol1 you are the shitnegredi of blossomtower

@skotski

6 жыл бұрын

rockirol1 he learned a lot from Casey, no doubt, but actually has something worth sharing.

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

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

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

@FutureCommentary1

6 жыл бұрын

Yes I saw that too.

@Raphael-ez1bn

6 жыл бұрын

Jonni0608 "I made Mozzarella with Smart bacteria" then it changed lol

@imnainggolanpm2245

6 жыл бұрын

Azerul yes..."smart bacteria"??

Who else watched his whole journey

Man, I gave you the like instantly, just because of the work for the first 15 seconds. Good job!

Ooh! I'm learning the easier way with citric acid, but once I have the hang of that, I'm sure I will LOVE doing this. Love making yogurt, kefir, etc.

I’m early

The production of your videos are awesome! Subject matter aside, you have gotten really good at this video making!

I really love this series. The adventures, the attempts at making the cheese.

I love your channel, I love your series, I love your videos, I love you.

Alex, you wonderful froggy bastard! As an Englishman living in the USA I want to say thank you, thank you, thank you. Life is hell for me right now (Trump, Brexit, nuff said). You bring me with every video that there is sanity and gentleness and culture still in this world. That there is still passion and love and craft. Please keep up with the great work and know that I do 'spread it like butter" wherever I can. Salute.

Great job Alex! I love your ingenuity!

Need more of these videos in the world! I call for more frequent uploads!!

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

I saw on your FB page that you have a video about the ingenious curd cutter you made. I wish that was here on YT so I could link to it when I'm commenting on other cheese videos - it's an elegant solution

Fine line between genius and madness. Great video.

Hi Alex, Just subbed!!! This mozzarella series is incredible... Love how you explain the science!! I want to try it myself now... Keep up the awesome work!!

Never noticed your mural from The Wire untill now. Love it! Great characters.