We Attempt DIY Cheese

Check out the Patreon Aftershow for:
- Was it worth it?
- Thoughts on sharing our own recipes vs experimental cooking videos
- How we plan to attempt this again
- Thoughts on filming/editing projects that "fail"

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[EvanAndKatelyn]

*UPDATE* We talked to Ethan before publishing this video and he said it was OK for us to keep the Unus Annus clips live. Memento Mori everybody 🤍🖤

Any other Science Adjacent recipes we should try?

[Harrypm]

Best line of the episode: Evan: “Does the Flavor come later?”

[pranchuzels]

Katelyn: "So they followed the same directions and it came out totally different."

yeahh... except that mark used expired milk

[RiotDemon]

I love that when Evan is sitting, slouching slightly that they are the same height.

[thisisridiculous]

Katelyn and Amy from Unus Annus have the same "eat cheese water" energy

[sophiadoesntgetit]

as the daughter of a cheesemaker, I squealed many times.

by the way, diluting the citric acid is very normal! in the cheese classes i help out with, we usually dilute the citric acid just to get more control
and it is pronounced reh-net (just like it is spelt)
and tempering the curd (pouring hot water on it) is the best way to get a good outcome

[thegirlwhowearspants]

Cheese tip that you don’t have to take just want to be kind: let it sit in the hot water to relax a bit then keep folding and kneading the balls onto themselves to stretch the fibers in the cheese. It has that ripped grainy texture cause the grains are short and arent stretched. Once the whole thing can have that awesome stretch, then you’re good to go

I mean if you like your product please dont listen to me it just looked like you guys were trying to make mozzarella

[akorn]

I understand that Evan has an obsession with that lazer thermometer, but when it comes to cooking, you really should use a traditional thermometer to get the internal temperature. The outside cooks faster than the inside.

[IronFox-emdc]

As someone who lives in Wisconsin, on a dairy farm, and has made cheese curds many times. Ima give y’all a B+, but for your guy’s first time y’all did great! 😊👍

P.S. I use the water method and it turns out great every time. Just a tip tho, leave the cheese in the water for like 5 to 7 minutes then separate it into another bowl. After that you can start making ur curds.

[Anna-couu]

"Don't disturb the curd!" sounds like T-shirt potential

[UkeInRevolt]

Katelyn: "Please try my crusty boi"
Evan: *can't even*

Made me think of me and my husband when something sets one of us off, and the other just keeps hitting that funny button until the other can't compute anymore.

[tacitus]

Ok but Katelyn's beard is actually glorious.

[Poppliopup]

When you set the timer i thought i saw food colouring and i was like “f*ck hes gonna make galaxy cheese 😭”

[Maidenstear]

"... Following the same directions with different results."

Yes, well Mark was also under the impression that using room temperature milk would make better cheese, so I would judge their results with a heavy dose of salt.

[whitneylepoudre]

Please make a 1 year later attempt at making cheese! This was so fun to watch and would love another attempt haha

[theragingbull]

Honestly I found the underwater stream video and got stuck in a YouTube rabbit hole with this channel and I can honestly say it's the most wholesome channel I've seen. Plus Evan is an engineer so much love from us aerospace engineer boys

[fw.cepone]

Katelyn: can you just stop for a second
Evan: hysterically laughing

[lailinshale]

"there's a lot of white powders you add to the milk."
me: ahhh that's secret to why cheese is so addictive....

[rubyburke]

✨cooking with Evan and Katelyn✨

*Katelyn eats the bread*

[Rouverius]

4:00 🎵Rennet time. Rennet time do do do Rennet time😄
Hey, no matter what the final product tasted like, this was a success. Thanks for posting it!