I Am Not Fully Satisfied With This...

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  • Danilo Caria
    Danilo Caria 20 days ago

    I love your videos. Just one thing, is not campagna but Campania. Campagna in Italian means countryside but the region you refer it is called Campania.

  • TheWicklunds25
    TheWicklunds25 Month ago

    So, you abandoned the fat/protein ratio given to you buy the bufulo mozzarella maker?

  • *[ Sonic]* 23
    *[ Sonic]* 23 2 months ago

    parle en francais svp langlais des francais est franchement nul

  • Arti Bhatia
    Arti Bhatia 3 months ago

    You are too cute to be a Chef

  • Rickki Johns
    Rickki Johns 3 months ago

    I am fool for an Alex French Guy Calendar.

  • Dominik Chat
    Dominik Chat 3 months ago

    You actually can drink that. Citric acid is extremely weak

  • Kartik Sunaad
    Kartik Sunaad 3 months ago

    Your videos are so addicting... Love your channel!

  • Marco Garofolin
    Marco Garofolin 4 months ago

    Salut from italy

  • Kirsten
    Kirsten 4 months ago

    Very hard to understand your English! :) French accent is just to strong.

  • jesaliga
    jesaliga 4 months ago

    Is that Johnny Mathis lurking in the background?

  • Akira Kairi
    Akira Kairi 4 months ago

    Oh no. There goes my expenses for Alex's book

  • Sam Cook
    Sam Cook 5 months ago

    Water too hot?

  • abc.123
    abc.123 5 months ago

    I fucking hate your acsent

  • brian ruane
    brian ruane 5 months ago

    His accent is aids

  • kkpaine
    kkpaine 5 months ago

    The piano interlude during the stretching is from the same music linked in your post???

  • Payam Abbasi
    Payam Abbasi 5 months ago

    What is that song? I really need that please tell me the name

  • ANameThatIsn'tMyOwn
    ANameThatIsn'tMyOwn 5 months ago

    What do you do with all the left over cheese juice (non curded milk?)

  • your daddy
    your daddy 5 months ago

    How did i Get here

  • Blehkelekwet
    Blehkelekwet 5 months ago

    Considering the price of milk and all the required ingredients and the price of good mozzarella that you can buy from an artisan, is it worth it? Or is it just a fun experiment?

  • Félix pellerin
    Félix pellerin 5 months ago

    jme serait jamais attendu a ce que ma chaine francaise préférée soit en anglais xD

  • Nathan Chase
    Nathan Chase 5 months ago

    Alex, just noticed The WIre mural of Season 4 in the background. So dope!

  • Edg h
    Edg h 5 months ago

    Failure is acceptable surrender is not

  • Stijn Weijters
    Stijn Weijters 5 months ago

    So much dutch stuff.. we are cheese and winemakers tho.. :D

  • Farva
    Farva 5 months ago

    pro food waster

  • Xinn
    Xinn 5 months ago

    You should look into Gavin Webbers videos. He is really thorough when it comes to making cheese. Definitely interesting to watch.

  • Juanpdb Santiago
    Juanpdb Santiago 5 months ago

    Ta chaîne a l'air très intéressante dommage que tu ne la face qu'en anglais

  • Keenan Johnson
    Keenan Johnson 5 months ago

    What do ppl do with the whey? Is it just trash?

  • Ben Posner
    Ben Posner 5 months ago

    I think showing your failure adds to the videos. It's really great.

  • Magnus Vinter
    Magnus Vinter 5 months ago

    7:51you said hurt with the most beautiful accent in the world

  • Mo n
    Mo n 5 months ago

    Re you gonna make ricotta? 😁

  • YoloGamer
    YoloGamer 5 months ago

    tvclip.biz/video/pU_VoyWfLfY/video.html watch this video it may help you fool. LUV YOU

  • Robert Dozier
    Robert Dozier 5 months ago

    this guy is like the casey neistat of cooking. lol

  • Jaco Botha
    Jaco Botha 5 months ago

    what is the song at 6:33

  • exeuroweenie
    exeuroweenie 5 months ago

    Alex,will your book be available via Amazon or Barnes And Noble? I have money set aside for it.

  • 7cle
    7cle 5 months ago

    Ha ha ! Ton resto italien de référence, je le connais ! Et ses raviolis à la truffe ? Ils sont pas mortels ?

  • logical himachli
    logical himachli 5 months ago

    I tried so many times but failed you did awesome work. can you tell how hot water you used for it??

  • Matěj Foltýn
    Matěj Foltýn 5 months ago

    Love the time meter on the oven. Can you buy that somewhere separately?

  • 2.5low Garage
    2.5low Garage 5 months ago

    No Whey!

  • natalie
    natalie 5 months ago

    at 4:24 the caption says signs instead of sings

  • AntwonDaBusiness
    AntwonDaBusiness 5 months ago

    Use a su fide to temper

  • MarkH10
    MarkH10 5 months ago

    You're fake. Where is the self centered narcissism of TRUE FRENCHMEN?

  • Pablo Martínez Díaz
    Pablo Martínez Díaz 5 months ago

    J'adôôôre... Et en plus ton accent est parfait.

  • Iamarobotbanana4
    Iamarobotbanana4 5 months ago

    A simple typo can turn you from a travel connoisseur to a pervert.

  • AJ GD
    AJ GD 5 months ago

    Search the term " clean break cheese curd " ;)

  • Jason Clark
    Jason Clark 5 months ago

    Cookbook preordered!

  • pupmups
    pupmups 5 months ago

    squishy

  • Matan Weisbrot
    Matan Weisbrot 5 months ago

    This is amazing Alex

  • Rob Mckennie
    Rob Mckennie 5 months ago

    Trying to make mozzarella was hugely frustrating for me, until I tried using milk that hadn't been homogenized. World of difference. Still not very good though, and for the price I have to pay for non-homogenized milk, I can buy fresh mozzarella in brine for cheaper.

  • Gary Koite
    Gary Koite 5 months ago

    Your comedic timing is fantastic. "... nobody cares ..."

  • The Box Of Chicago
    The Box Of Chicago 5 months ago

    squeeze the sack ;)

  • riham alhajturky
    riham alhajturky 5 months ago

    No you are funny and cute that's why we are following you

  • cricce
    cricce 5 months ago

    Maybe someone has asked this before, but were did you get that egg-clock/timer? It's really nice and easy to quickly read :) I'w been searching for a good "analog" timer. And thanks for a great channel! always a pleasure to follow you on your cocking adventures :)

  • reachlin reachlin
    reachlin reachlin 5 months ago

    why there's the poster from Wire on the wall?

  • Tanuj Agarwal
    Tanuj Agarwal 5 months ago

    Make cream cheese video if you able to i am looking forward,

  • Noemi Molinari
    Noemi Molinari 5 months ago

    You are a crazy awesome guy and we love you for this! I love how almost everyone would be screaming and running around in excitement after the last results, BUT NO! You had to fly to Naples ahahah
    Enjoy your stay in Italy, hope you have an amazing experience! :)

  • Gina Baggett
    Gina Baggett 5 months ago

    It didn’t come out perfect because you cooked it from a book but not from the heart

  • Ph1nner
    Ph1nner 5 months ago

    The new Casey Neistat of modern TVclip.

  • Lena Rigg
    Lena Rigg 5 months ago

    Salut Alex, c'est quoi le nom/adresse de ce traiteur Italien à Paris? :-)

  • iakinthos8
    iakinthos8 5 months ago

    music @6:30 ??

  • lazyknob
    lazyknob 5 months ago

    HOREE crap... Just realized who the black kids on the back wall are...
    The Wire.
    Good stuff ;)

  • Ellis01234567890
    Ellis01234567890 5 months ago

    Preordered the book as soon as he mentioned it didn't even wait till the end of the video

  • Howdy ho
    Howdy ho 5 months ago

    haha I like your videos

  • bkaspe00
    bkaspe00 5 months ago

    In the beginning I thought kryptonite by 3 doors down was playing

  • I'm Out
    I'm Out 5 months ago

    Waiting for my flight.. *To nipples*

  • Greg Ward
    Greg Ward 5 months ago

    should have pulled some of the Curds out an made a Poutine

  • Greg Ward
    Greg Ward 5 months ago

    your head on the cover of the book looks like Stewie Griffin, Football shaped.

  • Vanessa
    Vanessa 5 months ago

    This guy's setup is like the Casey Neistat setup of cooking.

  • DonVoghano
    DonVoghano 5 months ago +1

    Careful Alex, if the mozzarella you had at the Italian deli was buffalo milk the dual texture is exacerbated by the refrigeration and continued fermentation, which considerably softens and sours the inside. Original mozzarella is supposed to be eaten very soon after production and never refrigerated. The actual consistency is more consistent (lol) throughout the product, although, yes, a lot of milk should seep out when cut. Also the best 'fiordilatte' is actually not made in Naples (where it tends to be a bit tougher and sour), but Puglia (where it's more buttery in taste - my favorite from Gioia del Colle), where burrata and stracciatella were also developed.

  • StatusInsomnia
    StatusInsomnia 5 months ago

    Definitely going to have to get the cook book. Best wishes on your journey in cheese making and can’t wait for the next video. :)

  • Waasil Ahamed
    Waasil Ahamed 5 months ago

    Are you capable of making a chicken burger, or juicy beef burger

  • CiriolaLP
    CiriolaLP 5 months ago

    Oh man, I'll wait for your trip to my land :P

    • 1 louis
      1 louis 5 months ago

      Your land, Campania is one of the most exciting region in the world if you love good food ! (french comment)

  • Mohamad Azarchehr
    Mohamad Azarchehr 5 months ago

    i luv it when u put that piano serious music, its like the mission impossible of being a chef. Alex you are one of the sweetest guys that i find on youtube, also things that u r learning are exactly what im searching for on youtube. keep up the good work
    u r great

  • chemical mike
    chemical mike 5 months ago

    Was the milk buffalo milk? 🐂

  • Jonni0608
    Jonni0608 5 months ago

    Alors Alex, comment ça se passe en Italie? Tu reviens quand? Ooh pendant que tu y es, tu peux nous ramener des recettes de dessert? sfugliattele , cannolis , gelatos et semi-freddos...

  • Muipha
    Muipha 5 months ago

    c'est bon!

  • Alex Macgregor
    Alex Macgregor 5 months ago

    what is the music at 6:25?

  • Benjamin Lund
    Benjamin Lund 5 months ago

    Come for the Ramen, stay for the cheese.

  • 1 louis
    1 louis 6 months ago

    For those who are lost in the comment... it's a Mozarella that Alex eat at the restaurant, not a burrata ! But it's a good one, not a cheap cow's milk mozzarella !

  • Emre Utku
    Emre Utku 6 months ago

    Hey Alex please add english subtitle 🙏🙏

  • Alexander Formgren
    Alexander Formgren 6 months ago

    Such engagement! Wow.

  • Esperantia85
    Esperantia85 6 months ago

    Is it possible you made scamorza instead of mozzarella ?

  • Solene Tprt
    Solene Tprt 6 months ago

    À quand le fromage vegan fait maison ?? 😄

    • Solene Tprt
      Solene Tprt 5 months ago

      1 louis 😂😂😂😂😂 quand tu veux parler de ce que tu connais pas

    • 1 louis
      1 louis 6 months ago

      Never ! Le veganisme est un ennemi de la gastronomie... va falloir continuer à manger de la laitue ! ^^

  • Panamericanana
    Panamericanana 6 months ago

    Instant pre-order!

  • David Legarreta
    David Legarreta 6 months ago

    Hi Alex my family and I are flying Mexico, Paris on the 1st of June we are going to be there 3 days , it would be great if we could meet you.
    Take care
    davidleg@gamil.com

  • Erik Granqvist
    Erik Granqvist 6 months ago

    I have seen people heat the cheese in the Micro, instead of hot water.

  • Christoph Baake
    Christoph Baake 6 months ago

    I would be absolutly happy with this result. But I love your level of Detail on those things. The ambition to go beyond average. Keep on going. Found you through the ramen but will stay for almost everythin about food from you. So much to learn here. And always fun to watch. Keep up this really good work.

  • Dj Harem
    Dj Harem 6 months ago

    We are fools cause we learn from our experiences,
    so that's why.

  • Arman Khosravi
    Arman Khosravi 6 months ago

    Thanks man for such an interesting video.

  • Henrique Ruschi
    Henrique Ruschi 6 months ago

    Hey alex! what you had taste on the italian shop is called Burrata! Outside is mozzarella like you did but in the inside is like a cream of mozzarella! Good look

  • MissPandasia
    MissPandasia 6 months ago

    You should watch Gavin Webber 👀

  • Ryan Seay
    Ryan Seay 6 months ago

    See now mostly when you have a title like that it’s usually click bait and the actual title doesn’t happen till the end, but you actually show how and why the title makes sense, and that’s why I love your chanel

  • brandon heape
    brandon heape 6 months ago

    Who do you share all the food with? Or do you just eat it all that's what I'd do

  • siribiriz
    siribiriz 6 months ago

    I ilke this series a lot Alex, congrats on the book launch! I hope many successes come your way. Closing these episodes the way you do in this particular series keeps me wanting more, great production as always.

  • Rodrigo Perez
    Rodrigo Perez 6 months ago

    The milk you use is milk from the supermarket? Because when I make cheese I need leche bronca (I think is raw milk in english)

  • Charlotte Matou
    Charlotte Matou 6 months ago

    In my experience (trying both types of mozzarella from the same manufacturer), only mozzarella di bufala has this contrast in texture, while mozzarella fior di latte is very homogenous. So it is not the process, it is the milk!

  • Navneeth Gopal
    Navneeth Gopal 6 months ago

    Steve Jobs making Mozzarella.. nice

  • Richard Lawrence
    Richard Lawrence 6 months ago

    The Mozzarella you had a the deli, was that Mozzarella or Buratta? It looked more like buratta with the creamy centre and mozzarella outer.

    • Charlotte Matou
      Charlotte Matou 6 months ago

      Imho, the difference comes from the fact the mozzarella he had was from buffalo milk. Burrata (which is also from buffalo milk)is even softer and creamier, it breaks and trickle once you cut through it.

  • jeffry saul
    jeffry saul 6 months ago

    I wanna learn how to make chese.. not sure lets go to italy.. man im jealous

  • Martin Mullender-Taeter

    too be honest .. what you made, in my opinion .... isnt mozzarella ... buuuut ... many cheeses from other countries are made just like that ... :D soooo its not a failure, you just changed your goal half way trough :D ... oh and using cow milk instead of sheep milk :D

  • Anonymous Idiot
    Anonymous Idiot 6 months ago

    Have you heard of the Swiss cheese paradox?