You think I can just pick it up and pull it with my hands? No. Okay. All right, he did it everyone. Hey, welcome back to Mythical Kitchen. Where dreams become food! Oh my God, where did you come from? We were supposed to say it, right? Yeah, you were, see, I think you did pretty good. I didn’t say it. I said it. Kitcheneers, you may be wondering why I’ve gathered you all here today. Yeah. Secret kitchen? Kind of. You were wondering, you were wondering it? Well, we have a really important task to do. So we are going to try and create the world’s stretchiest cheese. We’re going to try and beat some records today using our basic knowledge of cheese pullery and science because on GMM recently, right? We tried to find out what the stretchiest cheese in the world was and we gave them our top five. We had Provolone, we had Oaxaca, we had Monterey Jack, and then we had Mozzarella and Gouda. We found out that Gouda was the stretchiest cheese but I think we can do better. I think we can try and combine these, make our own from scratch, and I want to beat Rhett and Link’s cheese pull record once and for all. Once and for all. They need to be taken down a peg or two. Let’s just slap some cheese. This one’s open. Who was eating the cheese? This is show cheese. We got it labeled. I’m sorry. . My fault. Kitcheneers, are you ready to get down to some hardcore cheese science and play with some milk? You better believe it, Josh. Yeah! Let’s, wait, you better believe it. Yeah. Finger pointing. Pew pew! Cheese. So we’re going to make milk. We’re going to make milk. We’re making cheese, not milk. We’re making cheese. Now we’re using the mozzarella method to make cheese. Yes. But we’re doing a modified mozzarella because we’re not trying to make the yummiest cheese. We’re not trying to make the most fanciest cheese. We’re trying to make the stretchiest cheese. We’re going to do raw milk mozzarella. Fun fact about raw milk, it’s illegal everywhere in the United States except for 12 states. What are the other 12 states other than California? We don’t know. I have no idea. But the first thing we do, we’re going to make our milk up to 90 degrees and we’re going to add in our citric acid. We mixed in our citric acid with water. The citric acid is going to help the milk curdle ’cause we want to make curds, because curds and whey are a thing. So we just whisk this. We’re going to take this off the heat for about 15, maybe 20 minutes. Oh see, it’s already starting. Yeah! Do you see that? Science. It’s already starting to curdle and coagulate, which is exactly what we want to do. You know, this method is used a lot in like ricotta, marscarpone. Things like this make, oh my God, do you see that? Do you see it starting to congelado? That makes me so excited. That’s so exciting. So now we just gotta let the lid go on here for a little bit and we’re just gonna let it hang out. Now that we took our milk off the heat, we’re gonna go ahead and add our rennet in there and add in a whole tablet. So pretty much what rennet is, it’s what sets the cheese. So it’s going to set the curds of the cheese and it’s going to help separate it from the whey. There’s a clear difference between the curds, which is the white gunk right here and the liquid, which is on the side right here. And the rennet is going to help make it all seize up very nicely. We’re going to slowly mix it in. Beautiful. Wow, Vi. Wow, do you see how much larger the curds are getting? That’s perfect. So we’re going to go ahead and let that sit for another like 10 minutes. I’m going to take a preliminary Lactaid if that’s okay. Do you want one? Yeah. Okay, cool. Cheese curds! Typical mozzarella is a little bit smoother looking, but because of the citric acid content, it does look a little bit craggy, but that’s fine. We’re still going to take our knife and cut little strips of our cheese. But you see how it’s solidified right here and me cutting it helped create a sort of like little patch of cheese. Right. Did you know that rennet is made from the enzymes of the stomach linings of young calves? Speaking of enzymes, do you want to take another preventative Lactaid? Oh no. ‘Cause honey, it’s raw milk. That means it’s unpasteurized. You know what that means? There’s little bitties and bobbies inside of the milk that might make you a little bit ill. Ooh, I already feel it. Ooh, that was ugly. Where are you from, ma’am? 108 is the magic number. Yes, ma’am. What do you think it’s at right now? Let’s just guesstimate. Uh, 101. 96. We’re at 102. What is this pork thermometer? We have another one. Do you want me to? We do? This how I know I’m an adult, okay. 101. I got excited ’cause I found a thermometer. We’re at 109, Vi. We’re at 109. Now we’re going to take it off the heat and then we’re going to ladle in our beautiful cheese curds and let them hang out in the cheesecloth ’cause you want to strain out all that excess whey. Oh my God, look at that. That looks good. I’m like kind of shocked. Me too, honestly. Wow, look at that. Wow, look at that. Wow, look at that jiggle. Wow, she’s stunning. This is so great ’cause. That’s a big girl curd. This is way better than the last time. Than what we thought it would look. We’re just gonna let this drain a little bit more and then once it’s nice and drained, we’re going to add it to some beautiful hot water that we’re going to supplement with cheese salt, and I’ll talk to you all about cheese salt in about a minute. Well, that was a pretty fast minute. Yeah, it sure was. That’s crazy. Mythical Kitchen time is not like real time. No, it’s magical. ‘Kay, so we’re going to add a little bit of cheese salt, and guess what cheese salt is. You’re never going to guess. Salt. It’s regular ass salt. Literally it’s just fine grain sea salt. They’re lying to you. They’re trying to hike up the prices. So we have some incredibly hot water here, like borderline boiling, like very, very, very, very hot. And what you’re supposed to do is take, pick up the cheese, let it sit in the water, and stretch it like so. But we have to protect our fingies so I should go get some gloves or something. Wait, wait, Nicole. Surprise! Oh my gosh! I don’t know why I have an odd number though. Why do I only have three? That’s okay, guess what? Surprise! Oh, we’re just full of surprise today. So let’s glove up. Okay. Put that over there. I’m going to show the people at home how to do it really, really quick, but you’re going to be my support system, okay? It’s like a Lamaze breathing class of cheese making. I’m the number one supporter. Yes, you are. Ever. I’m the biggest hype man. Yeah, you’re good. You should be like a professional hype man. I would, just be in the back like, cheese, cheese, cheese. You should be at a club and you should just be like, yeah, that’s right, uh huh. Okay, I’m going to try this. I’m going to take a big chunky chunk and then I’m going to squeeze out any sort of extra water we got in there. Squeeze out the whey. Sounds like Rihanna. Squeeze out the whey. You and doughy. And then we just start squeezing it together. Oh yeah. The curds will magically start stretching on their own. We kind of have to let it sit in here just so it can reintroduce itself to itself. Do you ever do like in therapy? You know what I’m talking about? I do that in the mirror. Oh, okay. I don’t know about therapy. Your mirror is your therapist? Yeah, I look at myself in the mirror, I’m like, you got this. Honestly. You’re the best. That works up to a point. Perfect, so you can see it’s starting to come together little by little. You can do one too, Vi. Oh yeah, I wanna. The bowl’s big enough for the two of us. Oh yeah. We can share. This is fun. This is like arts and crafts. The squeeze. Bunchy little baby. That’s okay. Nothing wrong with the baby. No, we like the baby. We like the babies. We love babies. We love babies. No babies. No, no, no, babies but love babies. Yeah. So our cheese, we’ve been stretching little by little and look at that. Whoa. It’s happening. It’s happening! It’s magic. Mine combined with her cheese so now we’re one. Yeah, you know how like twins eat each other in the, I talked about this once. You know, chimera, where your twin eats you in the tummy. That’s what happened with my cheese. Why do have always talk about like pregnancy and children on this show? It’s so weird. It’s just like, it’s not me. It’s just the nature of this. It’s a sign. Stop it. Okay, so we’re just going to stretch this cheese until it can’t stretch no more, but like look at that. It’s so exciting. Like that, that gets me excited on a molecular level. You know what I mean? ‘Cause if this is what it’s at right now, imagine what it’s going to be like in a quesadilla, which you’re going to see in about a minute, which is like what? One and a half seconds in your universe? Okay Vi, it’s time for us to try out the adapted mozzarella. We’re going to do the same exact concept that we did on GMM. You’re okay to go up there? Yep, I’m ready. Bad knees McGee, you ready? Yeah, yeah, still height scared out here. No, you’ve got this. You got this. I have faith in you, beautiful. Okay, let’s see. I’m more scared of burning my hand than this actual ladder. You got this, you got this. Yeah, yeah, yeah. So I’m just going to hand it off to you, okay? I’m just gonna. It’s going to be really hot. It’s fine. Slow and steady is going to win the race, okay? Okay. Am I doing okay? You’re doing so good. I’m so proud of you. You’re killing it. Ooh. There’s nothing you can’t do, Vi. I’m your mirror right now. Don’t laugh, it’s going to shake the cheese. I’m trying not to. Come on, beautiful. Come on baby, come on baby. I am in awe of you, Vianai Austin. I got this from Trevor. Wow. Okay, where are we at? 43? 43, that’s not bad. That’s not bad. That’s not bad for a cheese, for a homemade cheese! Homemade cheese! We did it, high five. High five, yeah! 43, I’m not mad about that. I’m very, very proud of you. Vi, you did it, you did it, we did it. I didn’t have to climb the ladder. I’m so happy. Oh, very sour. That was real cute, what they did. Yeah, it was. They made cheese. Yeah, they used a little science, a little bowl of black magic trickery. Yeah. A little witchcraft to make homemade cheese. But what would you rather do? Would you rather start from scratch, you know? Try and build something on your own or would you rather take the five strongest competitors and then put them all together and buy your way into a championship? I mean, I mean a success in the cheese pulling thing, Brooklyn Nets, you’re bad for basketball, stop it. We already know like Gouda stretches really far. I mean, all these stretches cheeses, but I think they all have their strengths that we can combine. Like the way that if you’re like a master wine blender, right? The skill isn’t all, well, hold on. This metaphor works. The skill isn’t just in growing your own grapes and fermenting wine. No, it’s taking little bits and pieces and you can you pour it, and the short of it is we’re going to put all these cheeses in a pot. I’m want to try and control the ratios here. Okay. Because we know, what do we know about queso Oaxaca? It’s a cheese, it’s delicious. I think we can sort of like use that as a strong backbone. So I think we should go like 30% Oaxaca, 30% Gouda, and then hit it with a little bit of Monterey Jack to kind of come in smooth. The Monterey Jack is like the Joe Harris. Yeah. You know, it’s there, it’s there. It’s smooth in the background. It’s knocking down the threes when it needs to. It’s providing the little bit of that fat, that stretchiness, and then sharp provolone, don’t exactly know what this is gonna do, but it’s really delicious so I’m going to want that in the quesadilla at the end. Yeah, yeah, yeah. Okay, I got the pan heating. Start hacking up cheese. Start with the best melting ones. Start with the Monterey Jack. Just try and go like a little bit thin, that the way we can get it here and we’re going to mash it up together. This is the most like male problem-solving? You know what I mean? It’s like, well, they used science to try and create something new to try and breathe life into a new cheese, and we’re like, what if we mashed it though? Did you try mashing it? This is very us, though. Like all these cheeses, they’re stretchy, but you combine them, the extra, extra stretchy. I genuinely think this will work. We’re getting a uniform cheese by melting it all together. There’s a shot that this separates and then denatures the proteins and it doesn’t work at all. But I don’t like to think of the failure. Yeah, you think that this is a greater than the sum of its parts situation. Yeah, yeah, anti-gestalten. That’s the term for something that is greater than the sum of its parts. I believe the Gestalt means that the whole is equal to the sum of its parts and then anti-gestaltian would mean. I don’t know. Read a book. Yeah, no thanks. So we’re rocking about an equal ratio of this Monterey Jack to Oaxaca. I want to go a little bit more Oaxaca. That’s mozzarella. Equal mozzarella. I got stir it fast. You gotta stir it fast. Get the Gouda going, get the Gouda going. Yeah, oh, this one has the wax. I think so far this is looking pretty great. Yeah, you think so? You have on the heat, you got it. The key here is constant movement. So what you could do is do this in like a water bath or even like a microwave at a low heat setting. But I think by getting the direct heat on there and mashing it, we’re doing the same thing. I trust you. You know, this seems like right in your wheelhouse. Are you, do you have any concerns, Josh? About why this might, I know, you know, it’s obviously gonna work perfectly. It’s definitely gonna work perfectly, yeah, yeah, yeah. But go ahead. But maybe perhaps if it didn’t, do you think is there anything that might happen? Any worries that you have? No. Any fears? You can’t go in here with a negative mindset. You gotta be like Gary Vaynerchuk. You know, you gotta like get some seed money from your dad to start an online wine business and then tell people that you’re motivational. Okay, there’s some Gouda for you. How much, do you need more Gouda than this? Hold on. Yeah, more Gouda, more Gouda, more Gouda. Go like double that amount of Gouda. Do you think I can just pick it up and pull it with my hands? No, I gotta undress the wheel. Okay. All right, he did it, everyone. They were stretching mozz by hand. Trevor, look at oh my God, look at this new cheese. Then what you really want to do is you want to stretch out the curds like you’re kneading dough. Oh, it’s burning. This is like a, this is like a four cheese mac and cheese. Now I’m greasy. This is keto four cheese mac and cheese. Dude, I think Domino’s sells this now. They sell like a keto pizza. I swear to God, this is a real thing where it’s just, just a bowl of toppings that they put in the oven. What? I’m dead serious. Isn’t that just like a salad? Yeah, but I mean like isn’t a burrito bowl just like a bowl of food? You know, like what makes it a burrito bowl? Well, it’s like all the contents of a burrito inside of a bowl. It’s all the contents of pizza but in the keto format. It’s a keto pizza, man. We’re getting really close here. You’re kind of like stretching it out. You know, like the way that you Trevor, you’re a baker? Yeah, talk to me. It’s like kneading dough. You’re elongating the protein structures. Yeah, Josh, that is. Touch it. Oh, well actually, it’s not bad. It’s not bad. That’s kinda nice. Pull it. It looks stretchy. That’s kinda nice. We’re not getting a ton of like denatured protein in there. I mean, look at this. Oh, okay, okay. Grab it from the thick parts. What we need to do is we need to get like a nice thickness inside the quesadilla and then this is gonna, I mean, this is an infinite pull. This is gonna pull it for forever. We’re winning. Yeah, we’re winning. We’re winning this. We’re winning. I’m done. We’re going to call it. The hard is going to be to not just eat this like an apple. We didn’t get the provolone in there for flavor. Do we risk it? Yeah, I want it. I want the provolone for flavor. Just some, just some nice, just a little bit. I know the goal is to get a long cheese pull. Just a small touch. This is great, man. I love this, just kind of pack it in there. There it is. I’m willing to call it. This is, this is our winning cheese. We’ve taken the strengths of all of these. We’ve got the queso Oaxaca. We got the mozzarella. We got the Monterey Josh. I’m rebranding it to Monterey Josh, don’t mind me. I think it’s going to work. Yeah, no, this is, this is very stretchy. Trevor, when I look at that cheese, I see pride. Okay. I see power. I see a bad-ass mother who don’t take no stuff off of nobody. You know what I see? I see Kevin Durant, Kyrie Irving, and James Harden combining for 120 points. That series will be over by the time this comes out. We’ll see what happens. Trevor, we got quesadilla coming in eight seconds, buddy. You ready? Oh, let’s go, let’s go, let’s go. You ready, it’s gonna be hot. I’m ready, I’m ready, I got the glove. I got the glove. Okay. All right, all right. I got the glove on, I got the glove on. Oh God, it’s hurting. Okay, all right. Okay, yeah, yeah, there you go. I’m going to go slow, go slow. There we go, we got a nice long strand. That’s good. We only need one strand. This is big. This could be big, it’s heavy. Go a little faster, go a little faster, go a little faster. Maybe it’s heavy. I see what’s happening. I see what’s happening. You just gotta go, Trevor. You gotta go, Trevor. You’ve got to go. You just gotta go, no! How high did we get? 55. I think if anything, it was maybe like too melty? It could have been two melty ’cause it was just sagging out. Yeah, yeah. We didn’t get to our glory. Now we still beat the last round, which means we’re learning. I got cheese in the glove. Give daddy some cheese. Get in there, get in there, get in there. Tried making cheese from scratch. We tried mashing together preexisting cheeses. What if we mashed together cheese from scratch plus preexisting cheeses plus other chemicals to make it even stretchier? That’s a great idea. I’m proud of our efforts so far. I think we’re making some headway. We’re learning a bit about science here, but now I think we can take all that and sort of add all the things that we’ve learned. The definition of insanity. Albert Einstein said that it’s doing the same thing over and over again. And expecting the same result. Nicole Hendizadeh, now it’s her quote. All right, so let’s do this. So we’ve got the homemade mozz, we got the Gouda, we got the Oaxaca, the two strongest cheeses. Nicole, you want to talk about those powders? I sure do. So we have tapioca starch, which is used a lot in vegan cheese making. Semtex. What. Isn’t that what it’s called? Or is Semtex an explosive from “Call of Duty?” No, Ultratex. Ultratex 3. Semtex is a grenade. Gosh, darn it, Josh. It’s a sticky. Honestly, I didn’t know either. It is a sticky grenade, though. It’s the polenta placenta mix up again. Oh gosh. Okay, next up we got guar gum, which is a stabilizer used a lot in baked goods but can also help stabilize our cheese. That’s the band. They dress up. Guar, yes, they like to actually take celebrity look alikes. Well actually they don’t take look alikes. They take celebrities and like a, what is it called? Madam Tussauds-wise and they cut their heads off, and then they have fake blood spurt out. They got in trouble because they had a large phallus and they sprayed the audience. Nice. Sounds like a “Saw” movie. Finally, we have sahlab. Sahlab is wild orchid powder, which is used a lot in the Mediterranean. It’s used in drinks and it’s also used in Booza, which is that super stretchy ice cream. I don’t know if you guys ever seen it on like the World Wide Web before, but we’re going to make a bath out of that in our hot water, which I’m really excited about. Now go ahead and put three of those goodies. We got a one goodie. Yeah, a one goodie. We’re only using very, very delicate amounts because we don’t want it to influence the flavor too much. ‘Cause they have very strong flavors. It’s still gotta be cheese. When it comes down to it, we’re still making quesadilla. Yeah, of course. I love quesadillas. Quesadillas is like my family. Give it a nice mix. I love quesadillas. Quesadillas is my life. It’s my life. Ooh, it smells like farts. It will definitely influence the flavor. It’s like when I eat too many eggs in the morning. Ew. And then we’re sitting. TMI. Yeah. TMI. Knowledge. I want one of you guys to glove up. All right, you guys do it. You glove up. I don’t like having my hands confined. Okay, oh you want me to. Who are you saying to glove up? How about you put one glove on. Josh puts one glove on. I really don’t like gloves. You wanted me to put your glove on for you? I don’t know. What am I, a physician’s assistant? Get outta here! You’re my valet. Are you putting that glove on right? I don’t think so. I really don’t like gloves. We’ll just all put on gloves. Oh, damn! So what I did was I took a little bit of each cheese. I don’t know exactly the percents but I just, I’m just going to kind of throw it in there, let it go and hope for the best. One of you guys pick it up and start squeezing it together. Trevor, this is our last shot. You gotta get this right, man. Oh, shoot. You shouldn’t have. Oh wow, that’s awesome. You gotta mash, you gotta squeeze all the moisture out though, ’cause that moisture is going to prevent us from really getting, getting a long pull. Can we add all this to the water? Yeah, go for it, guys. Yeah, can we make it bigger? I was just going to make little nubbins but if you guys want to make one big nubbin. I think we should just mash all of it together. But you only have one glove. He doesn’t care. You gotta use my left hand. No, I’m like, who was it? Michael Jordan only wore one glove. That’s not the right Michael. No, he wore one shoe. What? Yeah, yeah, old one shoe Mike? Yeah, he did wear one shoe. One shoe Mike, that’s how they called him. That’s why they called him that. I’m so good at sports, guys. It’s hot in there. Who wants to go in next? I got it. Josh, you have one hand. It’s hot, the water is hot. Yes, it’s hot on purpose. Why is this news to you? It tastes good, though. It was literally over there and now it’s in there. It was over there and now it’s in there. What kind of soup is this? Welcome back to Mythical Kitchen. It’s cheese ball soup. Today we’re making hand squeezed cheese soup. I’m going to pop a nipple. Just make sure it flies that way. How can you pop a nipple? You could squeeze too hard and pop a nip. What happens to it? Does it fall off? You can see the cream comin’ out. Josh is popping nipples, cream is coming out. It’s leaking! Come on! Yeah, I think we got it. Guys, this is our one shot. This is our one opportunity. Rhett and Link got to 110 inches. Our goal is to beat that. We have the science on our side. We have all the Semtex grenades in there. We got the orchid root powder. Nicole, you and me are basically be the bottom. Trevor, tighten your core ’cause you’re a top. You’re gonna be pulling up. Vi, you’re doing your hype man stuff in the background. You’re doing like in the back of the club. You’re just going, you’re vibing. Let’s do it, let’s do it. Come on. Am I on the floor? Slow controlled pull, slow controlled pull. This thing goes to 115. I think we can get there. I think so. Slow and steady. Gotta move a little bit faster. You’re going good man, We see one strand, we see one strand. Shh. Slow and steady. We movin’. Oh my God. Got your weight, Trevor. Got your weight. The string is holding strong. Oh my God. Trevor, you gotta go. I can’t even see him. Trevor, you gotta go. You gotta go. It’s falling. Let’s go, come on, Trevor, come on Trevor, keep going. Trevor, no! No. Dammit! It’s exactly 110! Exactly, God! There’s a metaphor here! No! Protest! You know what, no no, we’re not chalking this up as a failure. No. Rhett and Link got to 110 inches. We got to 110 inches. That is the scientific limit that cheese can stretch to. The world record before this was like 41 and a half inches on cheese pull. So we have obliterated that. You two, Vi and Nicole, you made your own cheese today. You made homemade mozzarella. What? Vi and Nicole, you made your own homemade mozzarella. You’re in there, your stretching cheese. Trevor, you climbed a whole ladder today and that’s a metaphor. You climbed the ladder of your career. You’ve blossomed into a beautiful young man. And me? Well I helped. Yeah. I’m incredibly proud of what we did today. Thank you all for your hard work and trying to make this happen. Thank you all for stopping by the Mythical Kitchen. We got new episodes of our podcast, A Hot Dog is a Sandwich out every Wednesday wherever you get your podcasts. We got new videos right here every week and hit us up on Instagram @mythicalkitchen under dreams become food with pictures of your mythical dishes, just like Andrew from Attleborough and his wife did. They made a beautiful homemade pizza. They prayed to Trevor, the patron saint of dough. They hit it with the palm heel strikes. It looks delicious. Andrew, thank you so much for tagging us. Everybody else, please do the same. See you next time. Who wants quesadillas? We have a lot of quesadillas to eat. Throw it to me. I’m so sick. I’ve eaten so much cheese. You want one? You can cook up your own feast while wearing the Mythical Kitchen apron, available now at mythical.com.