We Attempt DIY Cheese

♪ Cooking with Evan and Katelyn ♪ Hey, do you have anything to eat? No. I think that's good. Hey guys, today we are going to make a different type of cooking video because we are trying something we have never made before. Yes, you've seen us create some of our favorites, now it's time for you to see us crash into something new. I mean, I hope not, but it might be a little complicated. Today we are going to make homemade mozzarella. Yes, and it's cooking, but it's also adjacent science. ♪ Science Adjacent, with Evan and Katelyn ♪ Yes! Well, we bought a kit online with instructions that we will follow.

And we watched some videos. You might think this will be a piece of cake, but I'm a little worried because from all the videos we've seen, a lot of people are ruining this. Yes, it all starts with a gallon of whole milk and it may be pasteurized, but Katelyn, I almost made a mistake at the store. I almost drank my first whole milk. It was ultra-pasteurized. And that's... bad (?) And that's clearly bad. That should be in the instructions. It says pasteurized, but it doesn't say, don't use ultra-pasteurized or you'll get weird

cheese

or something. Okay, next is one teaspoon, wait, two teaspoons?

Wait, wait, what are you doing? What's that? This is citric acid. No, you don't... Oh wait, yes, you do. Yes. Yes.. Well, there are many white powders that no, no, no, no, citric acid does not enter the water. You ruined it. The calcium goes into the water and the liquid rennet goes into the water and the citric acid here, can you stop that? Okay, there are a lot of white powders that are added to milk. Well, before heating it, add citric acid to the milk. Two teaspoons, without water you have to throw them away. Okay, I'll let this be the trash.

Oh, I'll throw it away. I'm going to throw it away now I'll do the walk of shame around the house. He's already making me very nervous. I'm already starting to sweat. What was that? Nothing. Well. Teaspoon? Two of those here while it's cold. Bum Bum. So now we want to heat it over medium-low heat, and when it reaches 85, remove it from the heat. And this is, oh, I have to start the timer, if the timer goes off, okay. Another tricky thing in the recipes is that it says to just heat it to 85, but depending on your burner, that could mean five minutes or 30 minutes, who knows?

Probably not 30 minutes, that would be a long time. But the FAQ says: do it slowly for more than 12 minutes. That's why we do additional research. Yes, what temperature are we at in baby? Between 51 and 50... yes. Alright, see you in a bit. Well, it's been 14 minutes. We just take it as it's nice and slow. And soon it will be 83 F, we will take it out of the fire. What do you think it looks like? I know I'm nervous. Of course I'm nervous, I know it's just

cheese

, but- But it's also true, things are already happening, are the things that should be happening already happening?

Well, we put the citric acid in there, so we added some and added heat, but should I do this with just the citric acid? I thought it was just changing the pH or something. Oh, 85, 85. Okay. Of fire. Well, now the next step is to dissolve a teaspoon of calcium chloride diluted in a quarter cup of water. And the other thing we have prepared is the rennet. Rennet. Renée asks for an eighth of a teaspoon. We don't have an eighth of a teaspoon. However, we have these really precise syringes from our resin videos. This is new, we have not used it with resin.

Check it out. That was an eighth teaspoon of Precision. So precise. Precision. That goes into the other quarter cup of water, will you? I'll give it a little swirl, woo, woo. And then we put this back on the heat, bring it to 88. If it gets to 88, we do "the same thing." Well, it's time. Okay, do it. What does it say about cat hair? Avoid. Then we add the diluted rennet. This is when the magic happens, the curds form, once it is at 104 degrees Fahrenheit, remove from the heat and let sit for two minutes. I can turn this up a little bit.

Oh, you're a risky baby. It's so much easier to see, oh wow, it's so thick. It's so thick, push it. Push it very well. Oh, that went from about... Solid milk, oh yeah, and now when you stir it, look, it separates. Here we go, detail. Yes, this happens, it happens. I didn't know what goes into cheese. Look at it, yes, it separates. You just stir very, very gently, but not constantly. So sometimes I stir it and then I just don't do it. It feels like it's penetrating, it's separating like more. I don't, you don't want to split it up too much.

Oh, yes, yes, we want... Do you want the links to form? Yes, the links between the cheese, you can't get the link between the cheese and the cheese. Then we saw a video from Unus Annus where they did this. That's mozzarella milk. It's pretty dirty. And the scary thing is that everyone made their own batch and followed the same instructions. After the same directions and they came out completely different. MAN: What is mine like? completely different? That makes me a little nervous. I mean, honestly, visually everything seems to be going well so far. It looks pretty dirty.

We did it right? It will become thicker and waterier. Oh God. There is more to the unusual. It happened much faster than I expected. Me too, it's also only 90, so I'm going to turn it around a little bit more. Well, I wonder what he tastes like now. It's probably not good. Just curious. So from this... It doesn't smell like anything, it's sour and creamy. It's a hundred and 102, you can never be sure when it comes to cheese. Dipper inside, it's like 105. That's what I want to do. So we take it off, we let it rest for two minutes.

Ok. And then it's time to push yourself. And now we're going to do it in two batches because we've seen two techniques for doing the next step, which is where you take out the curd, heat it up, and at some point during that heating, it turns it from a lumpy coarseness to a soft cheese. And this is where we are, since most people fail. So we actually want two chances. One technique is the microwave technique and... Woo, we want to get this sticky ball. Oh yeah. It already looks pretty good. Yeah, I mean, I would eat it.

As if it were fused. So one technique is the microwave technique, where you heat it in the microwave and it cooks enough to come together. The other way is to pour very hot water into it, which seems a little more complicated, but I think it might heat it more evenly. And it should be between 165 and 175 degrees, that's heat. That's hot! Do you want to do it in the microwave or in boiling water? I put the water to boil. Has anyone noticed a change in our videos in the last five months? No, we're not talking about Katelyn's epic beard.

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It smells a little strange. It has a strange taste. It's like a weird mix of looking tasty but also extremely gross, you know? The cheese is a little weird. That was weird, wasn't it? It's a little weird. Get out of the way, honey. It separates completely on its own. What's next in directions? I'll keep doing this if you read that. Salt both. Well. But don't mix it or stir your curd, that's written with an exclamation point, that's why I don't really stir the curd. Okay, don't stir the curd. Well, first we will start with the easiest method, which is the microwave.

Ooh, it looks like it's hot and steamy. Okay, I want to see what the temperature is, 121. I need to drain this so as not to disturb the curds. That seems promising. And then it says "fold once." Oh yeah, that's kind of a uniform. That released a lot more curd. No serum. I mean, I thought you said no way. I really hope we have cheese at the end. It would be a great reward for us to like making the video. You make a video and you get cheese at the end. I'm amazing, I want that every time we make a video.

Oh, that looks good. 160, but also 120 in some places. And what are we? address, 165? 165. You basically repeat this step until the rest is milky and contains less than a teaspoon. If your cheese is grainy and does NOT look like caramel, reheat it for 45 seconds. You can reheat it several times after 45 seconds. Well, this time I'll double glove because it's going to be very hot. 135. Well, let's move on. 185, that's it! But it says if your cheese is still grainy and not looking caramel, reheat it, wait, stop, stop disturbing my curds. You can make your own curd. I feel like people get nervous, they don't make an effort.

They don't pressure it, it's okay, it's okay. I let my fear stop my cheese. It really emphasizes that if it doesn't look like caramel, you don't want to reheat it. It looks so grainy. We continue until it looks like caramel. Although it's like it's the right temperature. They just like 15 or something like that. I follow the instructions. Oh, 200. I'm afraid we were a little wrong earlier and it evaporated too much. I do not know i do not know. The main question is: have I become like a microwave? Let me see if I manipulate it a little bit, will it start to behave more like candy?

Let's just go a little bit. Well, it's a little tense. As if you could love... You made a cube. Is the flavor supposed to come later? I think it's dead I think it's dead I think it is what it is. You can continue CPR if you want, just do it. That's why we split it in two, in case this happens. If you know. We still have a chance with each other. We still have a chance. Yes. The project is not yet a failure. Maybe we have some bad cheese. No, next is the cheese. Cheese adjacent? Well, this will be the last one.

I'm going to try to shape it with my hands. Yes, okay. It's not that, it's not changing at all. There it is, it's changing color. It looks, it looks, it looks... worse. Well, work it into a ball with your hands. Yes, it doesn't seem the least bit dry compared to yours. A little brown. A little burned. Well, I'm going to get a little stringy there. Oh yeah, look down. That's a little chewy. Just mixed with the burnt tops, it's fine. Ooh, it's thread, can you see that? Can you see that? Oh yeah, I can see a little.

It's so hot that maybe I shouldn't put aside the paper. Look at this part, I'm going to separate it. I'm going to do it... Oh, it's so hot! I'm running out of the good stuff. Go away, oh that's crunchy, ooh, the crunchy is hard, okay. Here is a ball. Save the good things. I don't want to work on it too much, but look, it looks a little... okay. Oh, that little bit looks great. Make another ball. I feel like there's definitely some recoverable cheese here. They are cheesy. That looks like cheese. I also opt for the crunchy part in a large one.

Ball rejected, ball full of regrets. So we have one of the good balls. Well. Best ball, best ball and worst ball. I'm just going to add a splash of olive oil. A little natural green salt on top. I'm going to try a bite of the good one. Maybe a little bit of the top without olive oil to give it a simple flavor and then I'll get it all. Yes Yes Yes. Not bad, still a little grainy. It's just not much. It's like there's a texture you can eat. Hey, maybe I'm my lumpy man. It has all the flavor.

Yes, it has something like extra spice. Really very dry. Good and with a little bread. Of course it tastes better with bread now because bread is delicious. Oh yes, that's why I wanted the bread. Do you want to try it, do you want to try the top of the crispy boi? Please try my crispy boi. Please try my crispy boi. It's greasy at the bottom. (orchestral music) It's a little crunchy. It's not that good. Okay, you know what? We can put them on a pizza. Mix them with other things that have flavor. Technically, we made cheese.

Technically, we made cheese. Well, you know what I think I learned from you. And now we can try what seems to be the shorter but more legitimate way. So this isn't coming from the address, we just saw it somewhere on the internet and hope it's okay. We will use salt water to heat this and cook the curd and cheese. It supposedly heats it more evenly than the microwave, which makes sense because one of my problems was that the outside would get crispy and the bottom would be fine. So let's try this. No, probably two pour one to get everything up to temperature.

And the other will cook the last time. Double gloves. Double glove, very hot. We're just going to let it cook a little bit. Penetrate. Well then, I hope I can do the second one and that's it. Very hot, hot, very hot. I'm going to try to get the trunk out. Ooh, I'm getting threads, I'm getting threads. Oh! Wow, it seems a bit similar. I would let it warm up a little more. It seems too grainy. Yes Yes Yes. So certain parts are good, but then you squish them and then you see a little bit of grain.

That's already better than mine. We need more heat, even more heat. I think that's good. I think the good thing about this method is that you are not going todry off. Wow, look at those thongs. Baby! Yes, those are good threads. There's still like, it's like forming and separating a little bit still. I think there could be another one. Oh, just look at that. Oh my god, baby, you're doing it, okay, yeah, yeah. That's close, that's close. So far I like this method. If only we had made yours first. We would be curious about the microwave and still want to do it.

Yes, you are true. I want to make one last little stone. Wow, you're spilling cheese juice. Let's do a pull test. Oh yes, could that be it, another attraction? Another hot one. Although it is very close. Oh yeah. Oh, it's much better. That is cheese. Oh, it's so hot, oh, it's so hot, oh my God, it's so hot. It's so hot. Let me do a pull test. It's not, is it too hot? Do we overheat it? No. Let me try to tighten it a little bit, see if that helps, how to unify it. Because yes, I think it was almost better before.

Cheese, how do you really work? Yes, that's worse. Maybe the water we added was to cool it down. Can you get some? Fresh boiling water? Yes. I'm playing around with it a bit now, I'm just curious. That's pretty good. Okay, I'm going to put one aside before I do the next one. Well. The color is very different from yours. Oh yeah, my color was wrong. Like two completely different products. I'll take out a little bit, let's see. However, I am worried that with all the water, there will be too much water coming in. Yeah, I think this might have removed some of the fats that were binding it together, sort of.

Could be. Maybe or something, I'm making up words. Well, I'm going to make up the rest of this and then I've been known to make a final series of the rest. So we have a couple of different stages. Yes, and then we'll give it a taste test. We'll do a taste test, yes. I think a lot of cheese making is based on touch. I would have been surprised if we had gotten it perfect on our first try. Yeah, let's clean it up a little bit and then we'll do a taste test. We do a taste test and then an outing.

Please share our final thoughts on this process. Well, it's time for the final tasting and comparison. I guess overall one thing I can say is that I'm glad we did it ourselves. We learned lessons by making mistakes that we might not have made if someone had shown us. And why, why is that better? Is it possible that we have learned more? I don't know, I think we would have learned more if we had an expert here. Well, how's this for a positive? We went into this wanting to learn and were okay with failing. Yes. And I think that is already a success.

I also believe it. I'm also very happy to have gotten some out in advance. Yes. Wow, this is amplified a lot. And mine are, listen. Do I want to make a cross section of you? Yeah, oh, it's... cheesy. Very dry. I still wonder how much color they change. I know, we microwaved it for about six minutes. Much smoother, still somewhat grainy. Now we are going to perform the important Tay test. I think we've tested yours enough. Do you mean no? Do you want to eat more of me? Thank you. Even better than mine. Still a little grainy But I feel like your taste is really good.

Oh, try that one, that's good. That's better than the others. Try mine, just try that, here we go. What is this reaction due to? That still doesn't taste like anything. It's like a rare bread. Homemade cheese bread, very easy. We should see which Supurrvisor prefers. Now, we're not going to let him eat them, but let's see which one appeals to him. Whoa, whoa, did you know she was talking about you? JOOB: I'm here for cheese. WOMAN: What did the hoomans do? Joobie, what makes you think of this? JOOB: I don't want to. Oh, is large hooman cheese better?

Okay, now don't remember it, don't eat it. That was the clearest indication of approval. The Overseer's deciding vote in Evan and Katelyn's story. Yes. He has strong feelings. It's not like we were competing. He has strong feelings towards cheese. I hope you had fun watching today's video. We certainly had fun with it. And if you don't know, we have some other channels. We have a podcast, we have games, we stream on Twitch. We have a second channel. Yes, I hope to see you here, goodbye. Hello, why do we feel so uncomfortable? The others are clumsy, asking people to do things is awkward.

Like and subscribe. Oh no. Do you want to do something else? No, I was just planning things, so what do you really think? About? Making cheese, is it worth it? No, not at all, oh, are you recording? No. What is cheese? Where is the limit of cheese? What is the difference between butter and cheese? What is the difference between other dairy products and cheese? Let's see what this does, can you help me lift? Yes, yes baby. (laughs) That's one way to do it. I needed the biggest object I could get.