Bleeps out all the English curses, leaves in the French ones. This is why I love you Alex

The editing on this video has hit a new high. This is no longer a cooking video but a cinematic experience

I like how he has to enter his place first, set up the camera go outside and enter again lol

OH GOD THE SUSPENSE IS KILLING ME! How will Benito react? Will Alex get the recognition from an Italian cheesemaker? Find out next time on Dragon Ba- no, Shokuge- wait...Alex French Guy Cooking!

"It's always about the madness..." 😀 Love the channel Alex. Thanks for the great work.

😩 I’ve really come to adore this Channel Alex. You’re such a charismatic guy and I love that you don’t act like you know everything and you’re learning with us unlike some cooking channels 👍🏼 keep it up

Has numbered magnets... Uses the pen

Fun thing I learned at one point: You can 'siphon' liquids without using your mouth by submerging the pipe under the liquid to fill it up, and then plug one end with your finger under the liquid while you move the outlet of the pipe to the collection vessel. I used it once when removing a sodium carbonate solution from an electrolytic rust-removal setup. I definitely didn't want to get any of that stuff in me!

I've been enjoying this series Alex. Appreciate you brother!

I was sooo looking forward to Benito's reaction at the end! I guess we'll wait together. Alex, you're such an inspiration, you're truly amazing! (I'm Italian and your videos about our products -and your madness- are so COOL!)

This is why I love what you do. Taking the traditional practices, and experimenting with alternatives that work for home chefs while sharing the journey these experiments takes you on, is exactly what there needs to be more of in the food entertainment world.

I love your quirky sense of humor and the fact that you show your failures as well as your successes!! You make cooking interesting by including science by explaining why things do what they do and you show DIY by showing how to make things you need out of things you have on hand already. You've inspired me to try sour dough making...(not sure about the cheese tho!!) Keep on doin' what you're doin'.... LOVE your channel!!! 💕

We've come a long way in this cheese making series. Even though I'm just watching but I feel happy seeing you come this far. Keep it up Alex!

And they say white cheese has no culture.

I recently discovered your channel and discovered you are just amazing. I love this video series. Great work, keep it up

Alex, your passion and commitment to the crafts of cooking and video making is amazing. I marvel, I lugh and get teary eyes watching your videos. Thank you for sharing so well the exploration and learning journey that you are taking. Is a pleasure to partake. Big love from Greece.

J'adore tes vidéos.... vraiment tu as une passion pour ce que tu fais et du vrais professionnalisme pour le montage et tournage vidéo. Continue comme ça t'assures :)

The first time the Recommended section in KZfaq gave me a channel that I really enjoy :D

I love this guy. You have a drive I only dream of. You keep at it until you're satisfied with the outcome. Love it. Cheers from the states.

The amount of effort that goes into every one of your videos is amazing! I love this channel

My first new video since subscribing, the tension is real. Thank you ThisOldTony.

You know what a fun collab would be? Binging with Babish + Alex French Guy Cooking! :)

Alex your channel is probably my favorite on youtube right now. Every video is amazing

I don't know what I enjoyed more- the intro, or the fact that you nailed the experiment! I love this channel, and all of your adventures. 💜

13m6s the pasta machine is back from This Old Tony!

Yo Alex, j'ai découvert ta chaîne récemment et franchement j'adore ^^, continue comme ça !

Ti adoro! Sei una delle persone più competenti che abbia visto su youtube in fatto di cucina!

Well done!!!!! That curd was stunning, so shiny and soft looking!

You should do a French pastries series. But the OG way. I enjoy the old cheats you have on tour channel, but I want to delve into the science a bit more like with the sourdough, pizza, mozzarella, and ramen series

awesome video Alex!, I am currently also trying to make mozzarella. So following you on this series is really helpful!

Love the studio, camera angles etc. Love how your show your failures and frustrations. Reminds me of me and sourdough starter.

I wish I could be half as entertaining as you! You're transitions and timing are top notch. Thanks for another great video.

Uhh, when Alex starts speaking French...😍😍 I just adore the language!

salad my friend! i mean salut

Omg I am binge watching all of ur videos!!! I like ur kitchen looks like laboratory and I love the way u access to the recipes of the dishes and everything!!!♡

Congratulations Alex!!!! Finally the right color and the texture, that cheese looked amazing!!

When you spend 20 minutes setting up a camera to get a "walking in the door from a long trip shop" xD Love it.

8:21 The Diresta pizza cutter!! Man I've been watching you since the beginning of the year and you seemed strangely familiar this whole time and now it finally clicked! I'm a friend of Jimmy's and I saw you on his channel like 2 years ago back when he was in the basement. Funny I ended up finding your channel anyway, some other way. Merci :)

I met your channel through DiResta quite a time ago, but I wasn't in the mood for cooking videos. Only after ThisOldTony collab that it sparked my interest. Awesome channel that combines information and humor with an exotic accent(pretty much ElectroBoom for cooking). Keep up the great work.

I have studied agricolture, I have made cheese before at school and I'm Italian and you're making me proud of you, Alex! Keep going with this fantastic videos!

8:31 Tabernac - I feel the pain.

What about using a Sous Vide (like Anova) to keep the temperature exactly where you want it?

I just love your geniusness! Haha idk if that word exists but the passion you have to find a solution when you have a challenge in front of you is unbelievable Alex, I wish all human beings have your cheerful attitude, on any field, it would be a better world absolutely. Salut du Mexique!

I always appreciate the work and effort you put into each of these videos Alex. :) This was awesome.

8:17 omg,, i once tried to make mozarella and i was stuck right there. Curds were kinda dry and didn't stretch. I'm thrilled to see the rest of the video O_O :D

"The wire" wallpaper 😍

Super happy for you Alex! Nicely done

I'm so happy you came back to this!

Oooooo hacking the milk... nice... that seems cool.

That pen is amazing. Where did you get it?

I love your passion in food and the passion in the making of food, man!

You’ve honestly got a dream job! And you’re absolutely amazing at it!

wew that title change, thought there was another video at first

I would love you to try making brown caramelized goat cheese (norwegian)

Alex. you are awesome. your love of food and the process is inspiring. Bravo!

J’aime ce serie. Absolutely loving it Alex

Raw milk is difficult to get in Les Etats Unis. My state specifically prohibits it.

not related to the video but could anyone please tell me the brand of the pen he used at 11:43?

I really like your approach to food culture, Alex. Keep up the good work

Great job Alex! I love your ingenuity!

Not gonna lie, that mozzarella has a very strange color 😂 But I give you 8/10 for the effort. Cheers from Italy. PS: I loved your videos about your pizza trip in Naples 👌

Alex is a bit like Soma, isn’t he? Absorbing techniques and evolving his own cooking at a rather impressive pace. Anyway, nice work! Can’t wait to see what the Italians think.

As usual, enormously entertaining! I’m glad you cheese turned out well. Salute.

Congratulations on making the fresh mozz! It was excited and inspiring watching this video and the previous ones. Keep up the great content! All the best

you really need an automatic pot stirrer

First title is "I made mozzarella using bacteria" edit: Omg a beard

Thanks for the great video! I love that you add inn the less successfull parts of the journy aswell! Both so we see the true journy from start to finish, and it inspieres me to keep working on my own projects, even though I have to start from scratch from time to time! Can't wait to see the milk hacking

Hey mate, I have been following you since food tube and must say that you're making one of the most interesting, exciting and thrilling series of videos on youtube. Keep it up!

Congrats from an Italian fan, Alex. You did an amazing job, it was a great improvement. I hope Benito will praise you, you deserve it, but please understand that if he compares your mozzarella with the one they make you will get roasted. It's probably next to impossible to make the same mozzarella that they make at home. They have decades of experience. Your mozzarella was very very stretchy, that part looked much better then your previous attempts. The color is still not white and clear enough. The consistency was the worse part, made it look like factory made mozzarella. It was uniform and it should be soft and almost liquid on the inside. If you keep trying you will get better and bette, but there is one thing that I think you could improve on instantly. The MILK... I understand you did your best and that the milk you used is very very natural, but it's still bottled and shipped to a store. Do they throw it away if they don't sell it within 48h? I don't know, I would guess no. In Italy we have vending machines that give out fresh milk. Like, really, really fresh, the same thing that comes out from the cow's tits, absolutely nothing done to it. Local dairies get rid of the unsold milk and replenish the machines daily. That's the stuff you want. I don't know if you have the same thing in some places in France, but I would guess you do, France is even bigger then Italy on milk production and breeding healthy cows (lots of space for them to move around and graze fresh grass). I would suggest to buy straight from a dairy or look for vending machines like the ones we have.

Too late to order something online??? What time do they turn off the Internet in France?

I really love this series. The adventures, the attempts at making the cheese.

I love your channel, I love your series, I love your videos, I love you.

Is it possible to get the link for that amazing pen?

i love your video making skills and of course your cooking like if you agree :)

Alex i love this series so much!!

Here before 50 views! Love following your videos and learning with you! Thanks for all these series Alex!!

If you can't buy one you make one

You’re the Casey Neistat of cooking

Beautiful what a rewarding feeling , can imagine how elated you should be feeling , great job Alex

Hello thanks for the awesome video ! i loved it and can't wait for more. I am also excited for these steps

Wait a minute hol up , did the video changes titles? Wasn't it "I made mozzarella with bacteria" or smthng?

Who else watched his whole journey

Great video Alex, brightened my day. Thank you!

That cheese looked good. I'm very glad you are performing all of the pitfalls of making this kind of cheese, so that others will know what to avoid (and also what is wrong when they fail). Great video series!

I’m early

I adore, fermented and cultured foods. And the world needs more of them.

Man I can't believe I just found d this channel I like your energy and attitude man, as well as your cooking.

Hi Alex, Just subbed!!! This mozzarella series is incredible... Love how you explain the science!! I want to try it myself now... Keep up the awesome work!!

Alex's this series of "French Guy Cooking" is so smart, referential, informational, educational, inventive, entertaining, etc., it's timeless and would sell well AROUND THE WORLD if he compiled the videos together and sold them as CD box sets.

I actually love how well this video was edited. It became more of a "Let's explore the world of mozzarella" instead of "Let's watch alex spend too much money and fail too many times". Love you Alex, Au revoir~

J’adore ta persistance et l’enthousiasme que tu procures :)))

The production of your videos are awesome! Subject matter aside, you have gotten really good at this video making!

With only 1m subs, he still puts alot of effort in to the series, love your vids Alex

Spends days perfecting the traditional technique. Ends the video with a teaser for his plan to "hack the milk." That's our French Guy!! This is why we love you Alex! Can't wait for the next video.

Alex. You inspire me every single time. Thank you

Man, I gave you the like instantly, just because of the work for the first 15 seconds. Good job!

Need more of these videos in the world! I call for more frequent uploads!!

Fine line between genius and madness. Great video.

I started to watch this channel out of curiosity,when jamie oliver for the very first time introduced alex,i thought :at the beginning ;"lets see just another french cooking youtuber how he fails on making fake traditional recipes" never had i been so wrong,and never have i been so addicted to any cooking youtube channel;wait this is not just a cooking youtube channel:this is a very accurate scientific culinary channel,a very elegant and amazing channel. A perfect video,and in every series or video i see some serious respect over food culture ,so many people should learn from you.the very and only professional culinary youtuber...looking forward to see the million subscribers and more.alex thank you for your hard work!

really loving this channel now