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Muscle-Building Workout and Diet

– You spend all your time, with that stupid protein. You never hold me anymore. – Looks like we’re
growing apart. Distance! Yikes. That looked familiar. Hello and welcome
to “A Little Help.” As it turns out, I don’t
know how to make cheese, and that’s been really
bumming me out lately. We’re gonna switch
things up a little bit. Instead of giving a little help, I’m gonna get a little
help from my bud and my favorite
cheese boy Cody Reiss. – Yeah! Hey there. – Hi Cody. – Hi, hey Lee, how’s it going? – Pretty good, how are you? – I’m doing
absolutely fantastic. – Sick. You’re a big time
cheese guy, right? – Yeah, I’m basically
a total cheese boy is what they tell me. – All right, well what’s
your deal with cheese? – Well I write about
cheese, I sell cheese, and I make cheese at home. And I know what you’re thinkin’: That’s a lotta cheese. – Is it hard to make cheese? – Well, making aged cheese
at home is a little bit hard, but making fresh cheese at
home is actually pretty easy, and you can do it in
just about as much time as it takes to ruin one of
your favorite friendships. – No cheese, no
friends, goodbye. – Boi-oing! – So Cody, are you gonna teach
me how to make cheese today? – Yeah, I absolutely am. I’m actually gonna teach
you how to make two cheeses. One comes from the other, kind of like we all
came from monkeys. So the first cheese is gonna
be called farmer’s cheese and then we’re gonna
turn that into paneer. – Love it. Why don’t you tell us
what farmer’s cheese is. – It’s gonna be curdled
milk that is strained. Basically that’s all it is. – That’s it?
– Yeah. That makes cheese. That’s the most simple kind
of fresh cheese to make. Well the first ingredient
in here is milk. Whoops– – Oh (bleep). (laughs)
– That got in there. That was pretty sick
though, I bet, wasn’t it? Glug glug glug glug glug
glug glug glug glug glug. Yes! Milk! – [Lee] (laughs)
That’s so gross. – (bleep) That reminded
me of my bar mitzvah. All you gotta do now
is heat that guy up. – That’s it, just
bring it to a boil? – That’s right yeah, we’re
gonna bring this guy to a boil. – OK, cool. – Yeah, so while
that’s happening, why don’t we talk a little
bit about farmer’s cheese. You might be like, “Wow,
this looks familiar. I think this might be ricotta.” Well this is not ricotta,
and let me tell you why. OK?
– OK. – Little language lesson. Ricotta. It means “recooked.” Traditional ricotta
made in Italy is made from the whey that’s
left over after cheesemaking. You add acid to that
and you get like little wispy curds outta that, and that’s traditional ricotta. Some people call this
whole-milk ricotta, but I like to think about it as more of a
farmer’s cheese here. You imagine a farmer kind of taking his milk, heating it up, adding in a little bit of
lemon or some vinegar to it, seeing those soft
little curds come out, straining ’em, adding some salt. Now when you’re doing this
at home, you wanna find, like if you can make
a spoon really big, that’s perfect for this, ’cause you wanna be stirring the entire time that
this is heating up. It has a tendency to
scorch on the bottom. The milk sugars,
also called lactose, but don’t tell anyone
that, that’s a secret. Those have a tendency to cook if they’re not
stirred constantly. Once you’re at a boil, you
wanna turn this sucker off, and you wanna take it
off of the heat to chill for about two or three
minutes, just to hang out. Lee, we’ve heated up our milk.
– Yes. – The next thing we have to do is we have to coagulate
the milk, all right? We’re gonna add our
acidic ingredient. We’re gonna add about a half
a cup of white vinegar here. Would you like to do the honors? – How did you know? – So you’re gonna add it and you’re gonna give
it a couple gentle stirs and then just let
it hang out, K? – Ready?
– Mm-hmm. – This is it.
– OK. – This one’s for all
the money, right? – This one’s for all
the homies out there. – All right, here we go.
– Cool. – Nice. Vinegar in, just giving it a
couple stirs to incorporate, and before our eyes,
it’s going to be magic. Yep, as you can see, it’s
starting to curdle already, it’s basically separated here. Now after five or 10
painstaking minutes, these soft little
curds have sunken down below the whey protein: this kinda like yellowy
“X-Files” liquid on top. Now you might be tempted to
take this whole big thing and pour it into this
thing we got over here. You don’t. You wanna be really
gentle with ’em. Scoop those soft little curds like you would scoop
a lover or a pillow. So right here we’ve
got a colander, we’ve got it lined
with cheesecloth. You could also use
pantyhose, a do-rag, anything that’s fine mesh. We’ve got a bowl under
there to catch the whey. Feed that to your pigs or
to someone that you hate. – [Lee] Got it. – All right.
– Yeah. Ooh, look at these
curdy little bad boys. Those are pretty thick. Give it a little poke. (rubber ducky squeaking) Ouch. All right, in goes the dynamite. All right, the squishy
boys are back in town and this time they
mean business. Scoop! So we’ve got our
little curds here. You can see they’re
basically pretty smushy. (laughs) And smushy’s
the goal here. We’re gonna add a
tablespoon of salt. So this salt, give it
a little sprinkle fest, this is like little
rain coming down, little blessings from the sky. Then you’re gonna
smush this guy in. So basically this is
gonna be adding flavor and it’s also gonna help dry out more moisture through osmosis. As we’ve all seen
in “Osmosis Jones,” Bill Murray is an
incredible actor. Cool, now we can, why don’t
we give this a little taste? What do you think about that?
– Yeah, let’s taste it. – You wanna taste it?
– Yeah. – So this is like hella basic, like one of the most
basic cheeses here. Little squishy boys, they look
like little brain blasters. – Oh, that’s nice! – Yeah, it’s like kinda
squeaky a little bit. – Very squeaky, I like that. – All right, now that we’ve
added the salt and mixed it in, we’re gonna let these guys
sit for about 15, 20 minutes, start to drain some
of its whey out. All right, it’s been
about 15, 20 minutes, let’s take a secret
little peak in here, see how we’re doin’. – [Lee] Sneaky peak. – Sneaky peek. Yep, look at that, it’s
firmed up a little bit. ‘Cause we’re gonna turn this
farmer’s cheese into paneer. And all you really
have to do to do that is to press it and allow
more water to drain. Now we’re just gonna fold this
into a little packet here, so fold it over, be really
really tender with it, it’s a little bundle of joy. Now we’re gonna make a
little homemade press. It’s pretty easy, you could do it with whatever
you have lying around. Here I’ve got a little
tray and inside of that I’ve got a plate that
I’ve put upside down so it gives us a little
frame to put our paneer in. You see that there? – [Lee] I see it. – Pretty nice. This’ll be a place to
catch the extra whey so it doesn’t run
all over your house, ruin your furniture, ruin your
carpet, ruin your whole day. – Oh my god. – Sounds pretty bad. He’s still gloopin’
out some liquid here. (rubber duck squeaking)
Squiiiish! We’re gonna put this down, and we wanna form this into the general
shape that it’ll take. We wanna keep this top flat because that’s gonna affect
the way it looks, right, because it’s got a
big old lump in there. So this is into a circle-ish
area, and as this drains, all of these curds are
gonna knit together, and it’s gonna become a
solid little chunkablon. So next we’re gonna take
a cutting board here, this provides a flat
surface to push it down. We’re gonna put our
weights on there. – [Lee] OK. – [Cody] Here we’ve got
whatever you would call this. – What else could
you use as a weight? – Well, the things you
could use as a weight, you could use a big old, you could use a cast iron as
long as it’s not too heavy, you could use basically
anything that’s heavy, but the important thing to
have is a flat surface here so it creates a flat
surface on the cheese as we’ll see with our final one. Now we’re just gonna let
this set for about two hours: The time that it takes to
watch any of the Batman movies. – Great, let’s go
watch “Batman.” – No, we’re not gonna
go watch “Batman,” although I highly recommend
it if you get the chance. What I’m gonna do now is I’m
gonna explain the science behind what’s going on when
we turn milk into cheese. All right, I’m gonna teach
you about the science here, but it’s important for you
to know I’m not a scientist. In it’s natural form, milk is a super
chill relationship between a bunch of
different components. You got water, you got sugar, you got fats, you got proteins, but today we’re focusing
on three components. We got fat, casein
protein, and whey protein. Now when milk is
just hangin’ out, it’s a pretty solid
relationship here. (all laughing) – I feel so
vulnerable around you. – Well, seems like a
pretty good relationship. Now when heat is added to milk, it brings tension
to the relationship. People start acting
a little bit weird. Kind of like when jealousy
enters a real relationship. – You spend all your time with that stupid protein! You never hold me anymore. – Looks like we’re
growing apart. Distance! Yikes, that looked familiar. Now when acid is added, well, that breaks up the
relationship for good. – I trusted you and you broke me in half! (all cry and whimper) – Wow, coagulation. As these three
different components start to unwind and change, the casein proteins
start to come together and trap the fat, not
allowing it to escape. (fat whimpers) – You’re mine! – This is the beginning
of our cheese. Well, I guess that makes us cheese. Yippee, the milk has now
coagulated into curds. As the cheese is
pressed and drained, the remaining whey is
leeched out of the cheese and it starts to become firmer. It’s cheese now. It’s paneer. Well, it’s been two hours, maybe we should take a look, see what our paneer’s
lookin’ like now. Let’s reveal it. – Yeah?
– Yeah, it’s the big reveal. – [Lee] I’m a little nervous. – [Cody] Da-da-da da-da da-dum. (smooth, jazzy sax music) Oh, look at that, check it
out, that’s a real cheese. – [Lee] A real cheese. – [Cody] It’s got some tough, it’s got some body to it here, you can push on
it, look at that. – [Lee] It’s paneer. – It’s paneer!
– We made paneer. – We’ve made paneer. One of the things that’s
special about paneer is unlike a lot of other
cheeses, this guy won’t melt. Rather, it’ll fry. – Should we fry it up? – Let’s fry it down! (dramatic retro music sting) – OK, so we have
this fresh paneer. How’s that taste? – Chill. – Delicious?
– Very good. – So I’m thinking that maybe we could make something
with it, right? – Absolutely, I’d love to see it, yeah.
– So I’m thinkin’ we could do this riff on a
traditional sabzi, which is like an Indian curry. – Cool, sounds molto bene. – Molto bene. OK, here we go. We’re gonna start by frying
our paneer in some neutral oil. – Cool, let’s just toss all
these big chunky boys in there. Ahh!
– Ooh. – Whoa, don’t do that at home, OK?
– No, don’t toss ’em too hard. Toss ’em gently.
– Gently. You gotta treat
food with respect is what my chef told me.
– This is about learning lessons, you know?
– Yeah. (fun, groovy music) – [Lee] We’re gonna
add our spices and we’re gonna let
those bloom in the oil. – [Cody] Mmm, nice and fragrant. – [Lee] Nice and fragrant. Next we’re gonna add a
grated onion, just one. We’re gonna let
that onion brown. Grated garlic, grated ginger. We’re gonna add
some tomato paste, then we’ll add two
tomatoes, grated, a touch of cream to make
it a little bit pink. We’re gonna add some peas. We’re gonna add some spinach. Bring it all to a simmer and then we’re gonna
serve it over rice. Delicious. You’re gonna love it. Do you wanna try our paneer? – I would absolutely love to. I’m salivating almost too much. – Oh, OK, we better
try the cheese then. – Yeah, let’s dip in
with the fingies, dude, what’s good with it. Welcome to my mouth. – Mm, so squeaky!
– Oh yeah. Squeak. – Delicious.
– I can hear your squeaking right now. – [Lee] I can’t believe
we made this cheese, I feel really
accomplished, you know? – [Cody] I know, me too. – So that’s it. We made cheese from scratch. It was easy, it was fun,
and it was also delicious. – That’s right. – So Cody, thanks so much
for coming on the show. – Thank you so
much for having me. I hope you learned today that milk is just a step or
two away from becoming cheese and you’re just a step or two
away from eating that cheese. – That’s true.
– Yeah. – Yeah, and all you needed was– – [Both] A Little Help. (perky flute-centered music) – Thanks so much for watching! Don’t forget to check out
our other Thrillist videos and like, comment,
and subscribe.

17 thoughts on “How to Make Cheese at Home || A Little Help: Cheesemaking

  1. That was one of the weirdest, most informative, food videos I’ve seen in a while….like that took some creativity, in the form of probably multiple different drug binges, to produce….

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