Sweet Dreams Are Made Of Cheese

[@esined2386]

and before you know it, FutureCanoe becomes your comfort channel. Uncomplicated, relaxing monotoned voice and little laughs along the way. a perfect way to wind down

[@shadowahmed5977]

Yeaaaaa

[@ittselli3245]

unironically yes, watching his videos while cooking is an experience though tbh

[@Juleru]

Definitely also give Ordinary Sausage a watch then. FutureCanoe was recommended on one of his videos and they're both absurd in some ways but often also pretty funny.

[@livia4838]

Well shit you got me haha

[@gae_wead_dad_6914]

Except he gives you a nice way to fuck up your recipes too I'm not a cook, and even I know you don't substitute citric acid for raw fuckin' lemon juice by WEIGHT ALONE.

[@Teknas89]

As an Indian, I think the paneer tikka masala looks decent. I would highly recommend using proper cream, or just using the creamy layer that forms on the top of pasteurized milk.

[@yamisukehiro9773]

add some chopped coriander on top. try home made garam masala recipe, your kitchen will smell divine.

[@Teknas89]

@@yamisukehiro9773 Damn right, nothing beats homemade spices.

[@BaldRavenHaired]

And maybe fry the panner to give a tikka texture .

[@yamisukehiro9773]

@@BaldRavenHaired in my experience frying the paneer makes it a little rubbery, no? I don't like it. Or maybe I used the wrong paneer 😔. I'll try it ✌️

[@RaviKumar-df5mk]

@@yamisukehiro9773 Don't fry it for too long. Otherwise, it will be rubbery.

[@lukasschmitz9030]

Maybe the mozzarella didn't work that well because 8 g of granulated citric acid is not equal to the amount of acid in 8 g of freshly pressed lemon juice.

[@tarus94]

​@@MadisonRamanamabangbang1.38g of citric acid per ounce of juice

[@PinkyJustice]

And here I assumed when he says "X Y of _____" in the rhythm of a person he's watching, then obviously eyes it, he's subtly joking about his measurement and how it isn't exactly the same. Guess I missed the joke

[@leightaft7763]

Wow glad someone figured this out. Seriously. Recipes are recipes for a reason. You can’t just substitute something and expect the same result.

[@zehro3184]

@@leightaft7763it’s his thing

[@rainthevaporeon7852]

isn't this basically what this channel's about, showing you what happens if you just randomly substitute other stuffs @@leightaft7763

[@laeliuss7495]

I love how authentic this channel is. This is literally what most of us experience when we follow along with some internet recipe. We dont have all of the ingredients, so we just eye ball something else, the video always looks smooth and perfect and ours look like its about to cause covid 2. Please never change. Keep us well fed with our monthly dosage of real cooking.

[@shameenkalim3452]

COVID 2 😂 too real

[@akshatkumar6646]

I love how we went from making cheeses to paneer tikka masala 😂

[@smysrbh]

Paneer is also a cheese so it counts

[@tartarsauce65]

@@smysrbh The relevant part is that he turned it into a dish rather than just a cheese

[@unboxingandcreating4040]

@@smysrbh if you are not indina you will die

[@gae_wead_dad_6914]

@@smysrbh So is that stinky piece of curd in the bottom of your milk. Try it!

[@smysrbh]

@@gae_wead_dad_6914 you got me in the first half not gonna lie

[@audiofreak6723]

For yogurt - heat the milk in low heat for 1-2 hr. Take it off the heat and let it cool a bit and mix the yogurt in. Check after 12-16 hrs The reason for your homemade yogurt wasn’t looking like one is due to it has lot of water content which was separated and starts floating BTW love your videos

[@aie007]

Right, though heating for long time isn't necessary. Just boil it (or pasteurize it) so that other microbes die and then add a bit of yogurt to introduce lactobacilli.

[@kamiochambless2590]

You're so unironically chill and humble sometimes it makes me want to strive to be like that

[@shaikhaaqib6884]

10:00 that's called "dahi" in india... Which means curd... It doesn't taste like yogurt... But when you whisk it, the texture starts to look the same as yougurt... And tastes a little like yogurt

[@Rvc546]

Well 6 days are way too long... It must be too sour to eat.

[@blackmegamind6999]

Y’all..I SWEAR this man is a professional cook and just trolling us Edit: y’all…we got second place 😔

[@Azarthes]

d.... does anyone think that it's not?

[@nicholeified]

no cus fr

[@lepidoptery]

he has experience as a line cook....

[@relangi_mavayya]

no shit sherlock

[@salmonavocado821]

I think he actually wants to teach us how to cook but make it relatable (and troll us at the same time) 😂😂😂

[@Diddygriddy666]

As an Indian, I can confirm you did a good job at making Paneer Tikka masala. You should try making more Indian dishes

[@Sharkboy3311]

No No He should not

[@Sharkboy3311]

(I'm Indian) the paneer was good, but we'll have u seen his other Asian dishes

[@redssign]

​@@Sharkboy3311im pretty sure he messes up dishes as a joke or to make it more relatable to us. he's had history as a line cook, and im pretty sure also as a sous chef.

[@w34ther]

the logic of putting everything bagel seasoning in the cream cheese instead of on the bagel is actually really good for me!! i have sensory issues and i HATE the feeling of the seasoning on my hands and the way it all falls on the plate with every bite so i might use this :)

[@MearnieToon]

The world didn’t have to deal with ur sensory issues . So yeah thanks we needed more bs

[@janwarlock]

As an Indian, I approve of your Paneer Tikka Masala. Also you should definitely use Zoobi Doobi as a Reaction Song :D

[@rebel4466]

Or a Bloodywood song if it's REALLY good

[@jaihalai7674]

@@rebel4466got to be careful of Bollywood copyright lol

[@penguinclap8815]

​@@rebel4466well my friend that's a Bollywood song only that he recommended hehe

[@janwarlock]

@@marshall959 I'm from South India. All Paneer Curries with a Tomato and Cream Base are called either Paneer Butter Masala or Paneer Tikka Masala.

[@janwarlock]

@@marshall959 No hard feelings yeah??

[@Avenxll]

Never been this early. It’s 3 am at my place and you served me the perfect video to fall asleep to.

[@Razor.H2R]

Fr lol

[@viraljaques]

saame

[@Ashu_0424]

Lmao yea

[@Channel-yc4ll]

Same 😂

[@adelithium]

Feel you hahah I was thinking the same

[@akashgupta5932]

10:00 you made dahi again an indian yogurt lol😂😂

[@ashanaagrawal]

The paneer dish is acceptable. Plus points for using turmeric. Yay 😆😁 Also make lassi with the yoghurt you have. Don't throw it if you're not lactose intolerant. You can add mango to it and little bit of sugar and it'll taste good. And happy new year to you too. Hope you've a nice day. 😌

[@bhavdeepgandhi2755]

@4:58 its not turmeric, he added the curry powder

[@ashanaagrawal]

@@bhavdeepgandhi2755 he added turmeric but I think he didn't said their name in chronological order as he added them. Because the yellow powder looks very much like the turmeric to me.

[@ashanaagrawal]

​​@@bhavdeepgandhi27555:05 Look he called turmeric powder the cumin powder and vice versa. That's turmeric for sure.

[@subhadramahanta452]

Yogurt was probably over fermented...

[@ashanaagrawal]

@samararg4507 what? 👀

[@deevasharma2684]

as an indian,I think you're pretty qualified to make radioactive indian food on an indian train and also that paneer curry actually looks really good.Next time if you wanna make food from a bollywood movie you should make golgappas its an indian street food in the movie rab ne bana di jodi(god made our match) they have a golagappa eating competition its really fun!!

[@JonesCrimson]

8:56 Yogurt, Hard Salami, Bread, and Alcohol all have similar roots: somebody's food got left for just the right amount of time in a place where just the right kind of bacteria strain got to it and made them what they are. The real question is how many bad batches of Yogurt were eaten before somebody started mixing the old batches with the new ones to preserve the good bacteria strain. Probably a lot.

[@Justlov4]

The cream cheese looked amazing. You always make me smile. I don't have a recipe or anything to send you but thank you for making my day a little brighter. Hope you have an amazing new year!

[@enochtan4346]

The results actually seemed pretty good.

[@dominikhadlow6348]

great job team

[@aja6376]

@@dominikhadlow6348nice job team

[@Sourdoughiscool]

Nice job team 👍

[@narcos9864]

what is the outro song he uses?

[@ryadramdane814]

what was made instead of yogurt was fermented milk basically its most common in north-african cultures try looking up l-ben or raib ( thats the name in arabic i don't think it has a translation )

[@yunhoslesbo6319]

3:18 those tomatoes are absolutely TERRIFYING

[@Taurusus]

~20 years ago, we sold kumatoes at the shop I worked at, for like a year then they just disappeared and I've not seen them since. TBH I completely forgot they existed until watching this video, and now I miss them dearly, they were fuckin' grouse on sandwiches and in salads.

[@evelynpatrao1043]

Bro still added zubi dubi from 3 idiots

[@NWFSClips-]

The reason why I love your channel is your cooking turns out just like mine whenever I watch a video. I’m glad I’m not the only one. 😂❤

[@haleymunchkin]

despite the radioactive food, your content is sooo comforting for reasons i don't know. love your work!❤

[@hausenko]

I seriously love this channel so much, instant serotonin boost whenever you upload a new video! Also now I’m really looking forward to those vlogs👀

[@palenzuela__]

X2

[@jason23189]

​@@palenzuela__ x2 x2

[@ignore2466]

You always manage to give that "I'm an amateur, I don't have the same ingredients as you. I'll do it my way, I don't give a sh-t." essence in your videos, it's what makes them so fun. Constantly cutting away from the professionals video to tell us how you're doing it differently. It's like those "Ya'll got Sprite?" "Nah we got Sprint" skits Whether you're an actual professional or not, you make us all truly feel at home. These videos just feel real, raw. Love you, i gave another tomato can to kewpie ligma fork guy

[@joshuabell1133]

For the paneer tikka masala, I'd say you just made some paneer masala that we indians all eat at home quite often. I dont know what recipe exactly you followed, but to make an actual paneer *tikka* masala, you gotta first marinate your paneer with curd, ginger-garlic paste, some indian spices and salt. And then use a skewer to sort of barbecue it(or a panini press works too). Now youve made just paneer *tikka* and after this, you put it in the tomato gravy you made, except you just need to add cashews. And thats your paneer tikka masala(paneer tikka and paneer masala are both indian dishes. A bangladeshi man named Ali Ahmed Aslam combined them both in the UK, so thats why brits claim it to be theirs. Also, what you made with your yogurt, was curd. Greed yogurt is just hung curd. You just need to separate the whey from the curd by hanging it using a cloth for like 20 minutes and that would give you greek yogurt consistency

[@beemerwt4185]

Thing about mozzarella is that it's actually really easy to make if you just have the right ingredients. It's probably the only one of Joshua Weissman's recipes I've successfully made myself.

[@KS-lf6gj]

There is OK to use lemon juice for mozzarella???

[@rocksfire4390]

@@KS-lf6gj only need two ingredients, distilled white vinegar and full fat milk. while i'm sure lemon juice can be used i don't know how much is equal to half a cup of distilled white vinegar (acid wise). distilled white vinegar, 1/2 cup for every gallon of milk. you can scale this up or down, so for half a gallon you would use 1/4 cup distilled white vinegar. use full fat milk, if you use 2% or less fat milk it will be very bland even when salted. pour the milk into a pot, while heating stir it constantly until it reaches 120f. once it reaches 120f, turn off the burner (you can leave the pot where it is). pour (while string) in the correct amount of distilled white vinegar based on how much milk you brought up to temp. you will notice immediate separation of the curd from the whey. let it sit for 10 seconds. scoop out the curd and put it into either cheese cloth or what i use is a non metal colander. take the curd and squeeze out as much whey as you can. when you squeeze and you don't see any more whey coming out then you can move on. put the ball on/in a microwave safe dish/plate/bowel (doesn't matter) and microwave for 20 seconds (1200 watt) or 30 seconds (900) watt. if you don't know how powerful your microwave is, either just use the lower time and check the cheese or there is a sticker either on the outside or inside that will tell you the wattage of the microwave. in all likely hood there will be a hotspot on the cheese so be careful when handling it. fold the cheese onto itself, if the cheese isn't hot (if it's burning you then do not microwave it more), microwave for another 10 seconds. keep folding the cheese until it becomes smooth. before you form it into a ball add some salt to it and fold it in a few times before breaking a small piece off to taste. if it tastes decent then stop adding salt and form into a ball. now you will want to get a bowl (or container with a lid) that's higher then the cheese ball and run cold water in the container with the cheese until the ball of cheese is cold. pour the water out and add fresh cold water and a few shakes of salt into the water. seal the container with some plastic wrap or it's lid. put in the fridge which should last a few days, it does not have a long shelve life so i would advise to only make what you think you need/want.

[@kevinpaulin7690]

“Not the best at making cheese” FC, I’m extremely impressed you even tried. This is amazing. Don’t be so hard on yourself, sir.

[@Taejmilien]

4:46 also the paneer looks great

[@EllegardenRocks]

Glad to see you wearing warm clothes, hope it's a calm and not very cold winter for you. Also I always happy to hear you giggling, it's so cute and gives me a hope that's really really hard to find around these days. Thank you for wonderful job, have a happy new year 😺

[@zam8676]

It made me so happy that you made paneer and used that song. Ofc im indian

[@FunionKnight]

For yogurt you should heat the milk to about 180 Fahrenheit first to kill any bad bacteria that might get in there, then you should wait till it cools to between 90-110 Fahrenheit and then mix in about a heaping spoon full of Yogurt. Some people say leave it to sit for 6hrs, I'd suggest much longer for flavorful yogurt. I personally ferment homemade yogurt for 24 hours, then I strain it in the fridge for another 24 hours so it thickens into Greek yogurt. You could skip the thickening by squeezing out the whey with cheese cloth, but if you squeeze out too much you'll wind up with Cheese. Fun fact: You can do pretty much all of this with a pressure cooker. They even come with Yogurt settings. Pretty boring, but it's easy.

[@JeffreyBenzodiazepines]

My man, you bothered typing out proper instructions to a guy who goes out of his way to ignore instructions

[@Kimipu]

Hard agree on the easy to make and I'm saying this as someone painfully lazy lmao Hardest part is heating it up to 180. To speed up to cool down, I'll stick the whole pot in the sink and spray the outside of the pan with the sprayer and cold water, while stirring the pot. Takes like, 3 minutes - if that. Or could just leave it but I'm lazy AND impatient :P I don't have a pressure cooker, so I just stick it right next to the oven light (on, but cold oven) all night. I've been meaning to experiment again, but I've heard that heating the milk up to the ~180 and keeping it there ~10 min or so does some fancy science shit to the proteins to make the finished result thicker and more greek yogurt esque...

[@robertbeisert3315]

That fun fact is the game changer. Start the yogurt in the evening, let the pot do all the work overnight, and wake up to yogurt.

[@FunionKnight]

@@JeffreyBenzodiazepines it's a public comment section. You could use the info all the same, it isn't exclusively for him and he could try outside a video. He obviously isn't inept.

[@iamsampada]

Who made the first batch of yoghurt? As an Indian, I can answer this qiestion but regarding Curd (which is just like yoghurt). To make the first batch of curd you need to take 3-4 dried chillies with stems and put them in warm milk in a small bowl. Chilly Stems must be immered in the milk. Cover and eave overnight at warm place. In the morning you'll find the milk transformed to thin curd. It will not be tasty. But it will work as a starter for the next proper batch of curd.

[@jahangirfds]

this works, best to warm up the milk up to 65 celcius first to kill any unwanted bacteria first and then when the temp is around 40-42 degrees then put your yoghurt of choice (make sure it contains living bacteria) or chilli.

[@omkarbhoite6339]

As an Indian.....I approve 5:24 U just had to add some weight on panner while it dries

[@Mangaguy6.9.69]

5:47 As an Indian this looks legit : ) Great job ! ( Instead from bollywood try making Indian sweets next time like rasmalai and gulab jamun . You will surely love it )

[@0xDEAD_Inside]

Your paneer tikka masala is something I would make when I am in a hurry. Blend the masala well to make a smooth paste and add full fat cream instead of sour cream and your paneer tikka masala is up a notch.

[@Karme1n]

For Greek yogurt, you need to use high-quality Greek yogurt as leaven, and also after it's ready drain it for another 12-24 hours in a cold place. The milk is heated until it boils, and then it is removed from the heat, the pot is covered with a lid and left for 10 - 15 minutes. Then, especially in warm weather, cooling can be done in a water bath with cold water or ice, and the temperature of the milk should drop to 44-45ºC = 111.2 - 113°F. For leaven the top layer of unopened yogurt is selected - you can use Bulgarian or Greek yogurt. Do not use on yogurt that has already been taken or eaten. All this is done to prevent yeast or milk mold contamination. You can also try Bulgarian yogurt as leaven, it is a good substitute for Greek yogurt! Wish you good luck and keep up with the great content that you make!

[@swarnavamaitra1]

As your biggest Indian fan, I think your first attempt of Paneer Tikka Masala far outshines what a lot of Indian "cooks" and "chefs" are posting online these days in the name of legitimate recipes.

[@MeiMei91]

I used to make a lot if yogurt after taking a few microbiology lessons. You need to heat up your milk first to kill off any bacteria in the milk but not boiling around 180°F to kill off any microbes you don't want multiplying in your yogurt. Then you need to drop the temperature to around 110-115°F so your yogurt starter with all its good bacteria can get a good home to multiply. Take out a cup of cooled milk and add your starter to it then mix it into the rest of the milk to evenly disperse it. Sterilize your containers to remove any chance of bacteria or microbes contaminating your yogurt. I use a big cooler that I put a container of hot water to make a warm space for the yogurt to incubate in. Place inside and incubate for 8-10 hours, if you go longer it will become more thick and tangy so whatever your prefer in yogurt texture. Refrigerate after incubating and bam some good yogurt to eat. Keep like half a cup of this batch so you can make your next batch and this continues on in a yogurt matrix. This is just from my experiences. I usually make a gallon of yogurt at a time. I've done it with whole milk and 2% milk and both are delicious options.

[@AzferHossainChowdhury]

1:47 Right bro you were really "killing" it.

[@SCK-1231]

For Paneer Tikka masala, shallow fry paneer till golden , add chopped coriander and toasted kasuri methi (fenugreek leaves) . Also if you don't have fresh cream, add cashew paste instead.

[@fuhkauf]

Crazy how things work out when you use the correct ingredients

[@statusdisarray9598]

Right??? 😂

[@arikalamari19]

thats one truth, the other is having the same tools as the tutorial and the knowledge, all in all you need courage to get cooking in order to improve

[@wellazalisss9704]

You are one of my favourite creaters in the internet you seem so down to earth and at the same time so surprising and chaotic in a good way. greetings from belarus! you definitely have rizzzzzz keep going

[@dipanmondal1408]

As an Indian viewer I love when you cook Indian cuisine but even for Indians I think there is way too much spices in the paneer but it still looks delicious.

[@matrixdukenukem000]

Indian here. For paneer tikka masala you need to make paneer tikka first. What you made was paneer masala which is what my mom used to feed me saying "we have paneer tikka masala at home"

[@bugusuduyt9220]

This guy rly is the definition of a comfort chanel, his videos are unmatched keep up the work

[@holyalpaca750]

There were a couple of problems with your yogurt but the biggest reason it turned out like that is because you fully closed the lid, you have to leave a little opening for gas to escape or your yogurt will get watery. I'll write up a quick recipe if you ever want to try making it again. For pasteurised milk, warm it up to 44-46°C (until you can dip your finger in but still feels hot), put it in the container you're going to make your yogurt in (glass is recommended), put 2 table spoons of yogurt in a different container, add a bit of the milk and stir until homogenised, then gently add the yogurt mixture to the milk and stir gently. Cover with a clean towel or a lid but leave a little opening if you're using a lid. Wait 4 hours then transfer it to the fridge. Eat after 2 days. If you want it faster put it in the oven (no heat) like you did, wait 12 hours then transfer to fridge and eat.

[@eiroch]

As an asian, I feel both extremely excited and extremely worried can we get an alcoholic cheese recipe that I can share with my asian family?

[@ash_11117]

Asian Asian Asian, Asian Asian. Asian Asian Asian.

[@儚いキリン]

as an asian I'm lactose intolerant

[@Falcodrin]

​@@ash_11117I don't think the buffalo sentence works with that word

[@kyteoh2915]

genius

[@ppbutnotbig6236]

What kind of asian?

[@miyu2617]

Hey when you treid to make greek yogurt you ended up with dahi! Its an Inidan milk curd that is made the exact same way you showed. It is less creamy and sweet. Since its less creamy it has a bit of a watery texture, just like what you made! Also when an Indian recipe calls for fresh cream my mom told me you can see dahi. Hope this helps :)

[@imarie5845]

He knows what hes doing when he adds that small laugh

[@rsstenger5113]

@8:44 “The Juice of Zeus” 💀 Now every time I see Greek Yogurt, this will be in my head 🫣

[@emily_v]

I'm watching all his videos while depressed and its making my depression worse

[@SnoopyReads]

Cheer up

[@Rat_infestation]

About the paneer: The cheese cloth technique is good. I think if you put a little more acid you can extract more fat into the curds. When you get the paneer made, you can also weight it down with a plate and weights on top so that whatever excess whey is left can be squeezed out slowly. Fresh cream is essentially like half and half? It's halfway between milk and whipping cream. You can also make it yourself by letting a skin form on top of milk and skimming it away over and over and over and over. Or do the barista's freeze distilled milk to remove a lot of the water, and then add that. Also don't forget the chopped cilantro at the end (unless it tastes like soap to you, in which case, my condolences). Anyway, about the two comments you made about the paneer. First about it being a low effoet Chicken tikka masala: yes, paneer is the primary vegetarian substitute in India for the chicken in chicken recipes. It is a little bland, so you can toss it in some salt, pepper, and kashmiri chili, and pan fry it to develop a bit of a crust, and then toss it into the gravy. Secondly, about it looking like mapo tofu. Tofu and paneer get confused quite a bit in india, depending on the prices of each one is called the cheaper version of the other (when I was growing up tofu wasn't as widespread, so it was a little more expensive. I always preferred paneer, but that's because we would use tofu in Indian dishes and that doesn't work). Also love that you know 3 Idiots and like zubi dubi, that song was a bop

[@chasecars1savelives]

Certified Indian here: you had the vibes right but train cook is a level beyond even Michelin. Also, most Indian houses make yogurt at home, its very common to ask neighbours for a small amount of starter dahi

[@shanetaylor761]

I really gotta start making my own

[@kushagraN]

Especially considering how disgusting train food is, atleast from my experience with Northern railways

[@AmanYadav-pl8jw]

U aint wrong there man train food aint that great

[@newironside]

​@kushagranayyar3960 I took trains from Puna to New Delhi. Maybe it was just the long ride but I thought the food was pretty great.

[@kushagraN]

@@newironside i live in delhi and most of my journeys have been shorter - chandigarh/Amritsar/ Haridwar etc and the food was bad. They just use cheaper ingredients like very small grain rice. I only take the packet stuff now - curd/bread/ice cream. But if it was from pune, then it was probably a central india railway train. Department is different so maybe better.

[@Regothelego]

This is like cooking, but realistic

[@jadesea562]

the "first batch of yogurt" came from the bacteria on grass that transferred from grass to cow noonies. That bacteria on the cow noonies ended up in the milk when milking cows, and people eventually discovered that something was happening creating yogurt when that cow milk sat. Eventually the awareness took form, but it was originally a seemingly gift from the gods and only happened in places where cows grazed grasses tall enough to brush their noonies. lol. Thats how yogurt started.

[@goldenealgefromdutchbros6834]

noonies is such a funny thing to call tits

[@KainYusanagi]

...the fuck is "noonies"?

[@madelyntielking6483]

udders@@KainYusanagi

[@rose-gl4io]

​@@KainYusanagi udders I think

[@KainYusanagi]

@@rose-gl4io Okay, that would make some sense, but it's just such a bizarre thing to call them. Either way it's wrong, as the first yogurts would have been partly curdled in nomad's kit; specifically, goat stomachs converted into water-proof containers to carry liquids from place to place, especially milk, in the areas now known as Turkey, considering that the word itself is derived from the Turkish word "Yogurmak", which means "to thicken". It wouldn't have gone on long enough to curdle fully into cheese, but enough to thicken into yogurt. Then someone would have had some yogurt in their goat stomach-bag for carrying about, and that would have eventually turned into the first cheese.

[@flicks1887]

As an Indian, the paneer tikka masala looked nice and amazing. BUT THERE IS A DIFFERENCE BETWEEN SOUR CREAM AND FRESH CREAM. They taste vary differently and personally idk how you liked it cuz your paneer was a bit dry but plz add fresh cream next time. Also, you're the first person I saw who messed up yoghurt

[@paulsomething8]

Greek yoghurt is strained to make it thicker. Also I probably would have pastuerised/heat and cooled the milk first. You probably grew some non lactic acid microbes in there too.

[@uwu-edit4988]

As an indian its WAY better than the one you get in a train,so baisically you did an amazing job.

[@juliannawills9290]

Ah, the only food channel I can still watch on my diet ❤

[@sarthakrana6975]

The colour of your paneer tikka masala gravy was on point and your paneer also holds tight so I can say you are qualified to cook Indian. Great cooking. You can also add cashew nuts in your puree during the cooking it adds to texture.

[@cavalierliberty6838]

The mozzarella needs raw milk. That is the issue. Still turned out decent, though

[@KainYusanagi]

Yup, as well as he used 8g of lemon juice, which is not 8g citric acid, lol.

[@naunau311]

I think it's mostly the acid but yeah the milk might have played a part in it

[@KainYusanagi]

@@naunau311 It's both. Ultrapasteurized milk, which is what most milk sold is, cannot form the protein linkages required for a good solid cheese.

[@vasistanuvvula3705]

The making panner instead of cheese when u want to make cheese is just too dam relatable 😭😭😭

[@prasadkumta3432]

5:48 😂😂😂

[@randomperson2526]

Hey, as someone who makes panneer at home here is a tip: After the panneer solidifies a bit, before mixing it into the gravy, try either baking or airfrying or roasting it just a little bit. Itll seal it up a little better to avoid that mapo tofu-like consistency

[@nataliekate2176]

I’ll send you some Aussie goodies Mr. Canoe! Love your work 😄

[@tasty8186]

If only you could somehow get a hedgehog slice to him before it went mouldy?! Maybe some freddos and caramellos instead

[@bhargavasai7848]

the first batch of yogurt is made by accident once is a guy boiled a pot of milk and left it open the process of curding is made by a bacteria called lacto bacellius, may be some of it is present in air and found it's way in the milk which made it as curd, we do this thing every night in my house hold(adding curd to milk not leaving it open). I dont know about this but if we leave dried red chilly in milk and leave it like that it will become curd, they say it will be somewhat seweet too please try this if you like it thank you

[@TKVdaboi]

That paneer sabji (dish) was not half bad man! Your paneer appeared soft and tasty, hope you try more Indian dishes in the future!!!

[@Rat_infestation]

5:42 check out this movie, Ajab Prem Ki Gazab Kahani, there is a pretty humble yet quintessential Indian snack in it, pakora. Especially if it's raining outside, it's a whole ass vibe with some chai Also I like the movie a lot it's very goofy

[@iurigomes603]

There is something in Brazil called Queijo de Qualho, you, as knower off all languages, should try it, its pretty good

[@kaveri6066]

omg hair reveal

[@harrykhanal1853]

Paneer in Paneer tikka masala are supposed to be gently pan fried before putting them into the tomato puree.

[@sugamonogaijin]

Comment on the yoghurt: 1/ boil your milk to remove any bacteria that would compete with the one you want to grow (the one in the yoghurt). Boil typically 20-25min at slow heat. Then let it cool down to 45C +/-2 C (not sure in F) before adding to the yoghurt. I've never succeeded in making proper yoghurt without boiling my milk first. 2/ Ensure your container is super clean (I typically put boiling water in it first to kill any residual bacteria) 3/ Yoghurt types: pure plain yoghurts work best: no fruity additive or any sweetener / conservative of any type. I personally like the caspian sea type of yoghurt or the pure Greek yoghurt. 4/ each type of yoghurt requires a slightly different fermentation time. Typically between 6 and 9 h. Temperature of course affects this fermentation time. Personally I like keeping it in the sun in summer, or in an oven that I turn on for 1 min every hour in winter. Experiment, have fun, and enjoy your infinite yoghurt glitch :)

[@kofeyh]

00:02 - Nice jugs! (of milk).

[@TheKrishna1995]

Paneer tilka masala looks good! If you lightly fry the paneer cubes in oil before mixing with the greavy it makes it a lot better and less breaking up when mixing.

[@andrewgrant7012]

my jaw actually dropped at 0:30

[@shivanshsharma4916]

9:40 its okay , everytime i make home made curd it looks like that , but its delicious with some sugar

[@biriyaniconnoisseur]

Dude really blurred his face at 1:28...you smart.

[@auroraaq]

Hey! The yogurt did turn out great, you made Viili! Its common for kids to eat In Finland with sugar and cinnamon on top ❣️❣️Ofc not everyone likes it, but try again!

[@SittingLow-qs8rf]

2:08 bro did not say curd

[@gg645-i5h]

As an indian, who makes yogurt (dahi) everyday, there were 3 things which went wrong and here is houw you can overcome it. 1) Use non homoginised milk. 2) Use a yogurt with active probiotics. A lot of store yougurt dont have active bactria in the packiging to increase shel life. 3) Pre heat the milk to 45 degree centigrate, before pouring it. Without 1 and 2 it is impossible to make yougurt. Without 3, the time it will take for the yogurt to set will vary a lot (non heated milk will atleast take 8-9 hours maybe more) So the problem is not you :)

[@maslav_]

I make yoghurt with UHT milk no problem, using a cheapo yoghurt maker that keeps the stuff at the right temp (40-45 C) for 8-12 hours. Just mixing the milk right out of the carton with a cup of active bacteria store bought yoghurt. Preheating the milk (but to higher temp, like 85 C) apparently makes it thicker, but it's not necessary. He used Greek yoghurt, which is normally strained but can have some additives to make it thick instead, so that might have interfered with the reaction.

[@AmanYadav-pl8jw]

Hell yea that paneer looks great man. The paneer curry could have used more browning of spices but it still looks good. And looking forward to the bollywood dish lmao

[@AmanYadav-pl8jw]

Btw u can make yoghurt without the starter yoghurt either.

[@robertbeisert3315]

Don't have instagram and too lazy to write a postcard, so here's my Bratwurst and Kimchi Fried-ish Rice struggle meal. 1. Cook a bratwurst most of the way through. It doesn't have to be done, but you want to be able to slice it on a bias for fanciness. 2. Day old rice. Make it before step 1. 3. Take the kimchi you keep forgetting is in the back of your fridge and smell it. If you're still conscious, fry it in a skillet until starting to caramelize. 4. Toss in your rice and your sliced brats. Cook until the rice is nicely red and the bratwurst is actually cooked. 5. (optional) Fry an egg and plop it on top. This is the only struggle meal I have that fits a recipe. Everything else is a stripped down version of a real dish using whatever ingredients I've got to hand.

[@zeo_10]

3:49 by the process i think you did made paneer instead

[@lizzykayOT7]

This was so thrilling. I've always wanted to make my own cheeses because they have very limited availability here (and thus are pricey). This gave me courage! I mean, there a 50% chance of paneer or cream cheese!

[@waterninten]

gotta say i love watching your vids and how real they are. keep it up, man. HAPPY NEW YEAR!

[@forevercharmed4517]

ive been binge-watching all the videos. im too obsessed.

[@Trion-Industries-Ltd]

5:34 😂😂😂😂😂😂😂XD

[@N00BI3-w6p]

Your logic’s is 10/10

[@aonebantawarai4906]

I was expecting him to say 21 21 21 at 1:21

[@adanice49]

Aww a future canoe vlog would be so dope

[@NONEYT752]

Bro just won hearts of his thousand Indian audiences with this recipe

[@shteezibn6029]

- I honestly rather watch Future Canoe videos that any show or tiktoker or any KZbinr... Buddy so relatable for no reason

[@nicolaswhoever]

9:41 - 9:50 is no one going to acknowledge this reference? Love you, never change!!

[@samuelcastillo5246]

3:00 Oh I know, it's the vegan shit you used🤫😉

[@ray-rt8wg]

He made my favourite gravy in the video (aced it surprisingly) the paneer made me crave some paneer too

[@maxcai3795]

was the milk irradiated or was it the radiation source itself?

[@SnowJester]

You done with your radiation jokes yet?

[@archanamadan3134]

What you made using Greek yogurt is probably curd, if I’m not mistaken, it’s slightly sour and really nice for summers, A lot of North Indians use this instead of regular yoghurt for marinating chicken or paneer

[@hardicksharma594]

not qualifed

[@redemptiongamer.6174]

Bro said straight