I gotta say, I love the sweet casual affection shown here. Not just when they kissed, but how they keep on gently touching each others’ waist when going behind them, or touching their heads together briefly, or touching elbows. It just makes me so happy to see this pair care about each other like they do.
I have always loved Evan and Katelyn's dynamic with each other, like you can just tell this is a marriage that's going to last because they care about each other so much and they're so considerate and always think about what they say and how they say it, and when something slips out the other just knows what they meant. AND they're super sweet to their cat and let Joob? Jube? just exist instead of trying to get her to do stuff against her will. And I would just like to say you guys are the perfect role models, in my opinion
when you add the rennet give it one good stir to incorporate it then leave it alone, stop stirring or else it would break up the curd. you want to curd to set up as single block much like jello
Someone: "Waiting for them to add resin to the cheese" Me: *flashes back to cooking an egg with resin* Me: *watches them talk about different heating methods for the cheese* "....... welll........ ?"
You're so close. There is a bit of an art to stretching the mozzarella, and I don't think you were getting it hot enough. Watch a few videos of the stretching to get a feel for what it should look like. Also, you'll never get the same taste as a proffessional buffalo mozarella with pasteurised, homogenised cow milk, but with a bit of practice you can make a delicious cow milk mozzarella and the satisfaction of eating cheese you make yourself if unbeatable. Don't give up until you've tried at least 5 times. I promise you'll get it and it'll be delicious.
I watch these to help me fall asleep. Not because there boring (there not) but because it's backs the silence and I don't know it just helps. Thank you
49:00 Katelyn saying she's 5'6 broke my brain a little after years of thinking she's minimum 5'3 lmao. Broke my brain similar to when they said Joob is 14-years-old when I thought she was like 5-7
So grateful that the streams get uploaded after! I got the notification just as a migraine was about to hit so I’m thankful I don’t have to completely miss out💕💕
I wish I was awake when you guys did this live! I just want to say, I tried the "vodka" sauce recipe.... You could dip something like cardboard in that and it would taste good! I absolutely love it!
This whole time I thought Katelyn was short! She’s about average height for a woman. Honestly a little above average for a woman in south Texas in my opinion. I’m 5ft 4in and I’m the same height or taller than over half the women I know in San Antonio.
Know I'm a year late, but when I first watched these two I didn't know if Katelyn was Evan's daughter or wife, she looks so young and small compared to him!
"There is a slight crackle on Evan's mic" Flashback to when he stood up and his mic box fell when he was recording early I don't remember what video it was I just remember it happening
Just out of curiosity, how was it safe? not trying to be mean or anything I've just been in my house for so long I don't remember what the outside world is like anymore
@@Sam-Samington don't wary you don't sound mean, it was as safe as my gym could make it we had to stay 6 feet feet and the air wasn't recirculated and all of the windows and doors were open also the couches had masks on(the gymnasts didn't because it's super hard to breathe when doing that kinda thing), and there where not that many people. Sorry that was really long😅.
@@paigehammer3231 Oohhhh, that's smart, for some reason I pictured loads of people in a field standing in a grid formation... No idea why But now I'm curious about the chalk, were people allowed to use it? (sorry for all the questions, I don't do gymnastics anymore but still find it interesting)
As soon as they said "this one restaurant in San Antonio" I was pretty sure it was Dough! They have amazing pizza and even though I've only been there twice it's always a memorable experience!
Dude how did people even figure out how to make mozzarella in the first place?? the steps are so complicated? and obviously before it's invented, ppl don't know what consistency they're looking for?? How did they know it would stretch???
I'm picturing some poor kid stuck making cheese curd all day and they got sooo bored they started playing with the cheese... And BAM we got mozzarella 🤣
00:18 cheddar cheese, is actually not naturally orange. natural dyes (usually the pigment that gives carrots the orange colour) is added during the process. cheddar cheese is white or a light yellowish colour
I cut the curds when i did mozzarella a while back, you are meant to stop stiring for a while then the milk forms a smooth solid 'block' inside the pot, then you cut in a grid and stir to then break up the curds. Not really sure why but it made great cheese!!
31:00 a single arm steady cam set up could be a cool project. Not that I would expect you use it, cause they are supposed to be heavy but, I dont know seems cool.
to convert f to c, the formula is subtract 32 and multiply by 5/9 for c to f, multiply by 9/5 and add 32. for example, 73 - 32= 41 divided by 5/9 = about 22.7 or 23 degrees celsius 23 times 9/5 is about 41 and 41 + 32= 73 fahrenheit. pretty simple math, for you to know
@Candytuft-CookingPan you're not completely right. You don't add food dye to cheddar cheese. Firstly you are thinking of red leicester cheese which very similar to cheddar. Quite a common mistake that even some brits get wrong. Both are British cheeses. Secondly, cheddar, very rarely has colourants added, though there is nothing stopping someone from doing it. And thirdly they do not use food dyes. For red leicester they use annatto to colour it. Annatto is used to colour some other cheeses as well. Paprika can be used to colour cheese as well for the subtle flavour enhancements.
If you guys do this again, use a mesh strainer, so you pour over hot whey, let it sit a few, strain the whey back into the pot, repeat as needed. Much easier than dunking.
Maybe the quality of your cheese is due to the quality of your milk? Buffalo milk which is high in fat is known to yield a creamier mozzarella. So mimicking what the Italians do, maybe you guys would be more satisfied with a higher fat cheese? Or maybe you guys could call up Dough and ask what milk they use? 👀
Two words--- CHEESE CLOTH. It's a thing. You strain your entire batch of curds and whey, into the cheese cloth. Then you can keep the whole batch together and heat everything evenly. It helps you to squeeze all the whey out. Also-- if you want to heat a big pot of water, PUT A LID ON IT. Evan is an engineer, he should know these things.
In terms of cutting the curd, you need to stop stirring before the curd separates from the whey. It’s a solid curd mass, and then you cut it to a proper size for the type of cheese being made. If it says to keep stirring the mix like that, the spoon does the proper breaking down of the curd for you. You could also store all the mozzarella in a salted whey brine in the fridge, it will develop a lot of flavor. I’d recommend looking up cheese making recipes online, as they give photos and in depth info.
“This is how you get, cat hair in your cheese, cat hair in your cheese, it’s the secret ingredient to E&K cheese!” Such a bop! where can I find this on Apple Music? Also, music producers where u at?
Usually Evan learns from Kate, and gets it right the last time he does it. But he doesn't seem to get it here. Kate had it right as she didn't turn it between pulls. You want all the strings going in the same direction.
I think the forming is usually done in the whey pan not outside...You put the curds all back into the whey and it will get to the point where it makes strandy bits - which you stretch and forrn into the balls. You need the mositure to make it smooth and creamy. You will get a much drier and crumbly product if you don't keep it moist and it wont melt well for pizza etc. I'd definitely watch a vid or two. Mario Batali has a quick and easy video making mozz...You did pretty great on your own though!
You guys should make cheese again, but this time do what Evan said, and cut it into a grid and make cheese curds and then make like the batter around it and deep fry them into the a&w cheese curds. They're really good, and you can even add sriracha to the batter and make them spicy.
I feel like everytime Evan rolls the cheese up I get weirdly like “NOOOOOO” like it just feels so wrong. Katelyn is so much more like me and the way she did it was so satisfying to me but Evan noooooo!
I have no idea if you remember but I was the person who commented “now that’s a lot of damage “ and when I tell you I jumped in glee when you read it out loud I did
Y no give Joob a treat at least?!?!? My moms kitteh, Maggie, would stick her head in the bowl! Harpoon, my cat would just be mad I wasn't loving on him lol
Evan and Katelyn, you should use a winter glove then put double glove to make it impermeable. It will be very restrictive to move your hands, but it's better than burning your hands. I make hard candy at home and it really works for me. And I'm pretty sure hot molten suggar is hotter than cheese.
You know what would be awesome? I would love to see that diy vs. Buy with that triangle rainbow suncatcher made with sugar glass. So like how this is a mix, science adjacent cooking with evan&katelyn it would be sugar time, sugar time, do do do do sugar time!!!! I would love that. I wouldn't even mind if they made it with melted jolly ranchers as practice dealing with hot sugar before trying to make their own candy.
Watching this and seeing the cat on the floor makes me realize yall are the epoxy geniuses. Yet, you have not epoxied your shop floor? I know yall want to.
once you add the stuff and stir it in, for like, 30 seconds? you have to stop stirring it, then it forms this like, solid blop on top. then you can cut the curds. :)
I remember when you guys started to call us Kevin I am suprised I still watch you guys so that goes to show how good you guys are a makeing GOOD content and actually watchable content so ya I think you guys should go on a break for a couple of months
I can't believe it took me this long to realize that logo on the cupboard (on the right) has a fancy ampersand between "Evan" and "Katelyn". . . >///> I thought it was merely a funky graphic until now.
Just now seeing this and wanted to just suggest something. Maybe use cornstarch for your gloves instead of baby powder when working with food? Not sure if the baby powder can hurt you if you accidentally get it in your food but may give it a bad taste lol just some food for thought🤷♀️
I gotta say, I love the sweet casual affection shown here. Not just when they kissed, but how they keep on gently touching each others’ waist when going behind them, or touching their heads together briefly, or touching elbows. It just makes me so happy to see this pair care about each other like they do.
Hey you still here lol
Your so right, but this comment sounds really creepy 😂😂
Katelyn, I honestly think you need to memorialize a crusty boi in resin. You can never have too many resin memories.
LONG LIVE CRUSTY BOI
I read that as "crusty memories." XD
Yes! This!
No CNNbnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn
Eeèè eeèeeeeeereeeerrrrrrr
I have always loved Evan and Katelyn's dynamic with each other, like you can just tell this is a marriage that's going to last because they care about each other so much and they're so considerate and always think about what they say and how they say it, and when something slips out the other just knows what they meant. AND they're super sweet to their cat and let Joob? Jube? just exist instead of trying to get her to do stuff against her will. And I would just like to say you guys are the perfect role models, in my opinion
It’s spelled Joob! You got it right on your first go haha
“I was trying to fart, but there are too many people watching” what a beautiful quote from Evan
😂👏 fart performance anxiety
👏🏻👏🏻🤣😂😂🤣
Carol Oliveira DONT CUT THE CHEESE UNTILL THE CHEESE IS DONE
I was watching this during s thunderstorm, so, when Katelyn says "Wow, did you hear that thunder?" I freaked out for a moment.
I just so happen to be watching this during a thunderstorm too!!
Hahaha, when you stare into the screen, the screen stares back
when you add the rennet give it one good stir to incorporate it then leave it alone, stop stirring or else it would break up the curd. you want to curd to set up as single block much like jello
"Now just slice thinly and serve on a piece of concrete toast..."
Funnily enough, the concrete toast was just out of frame on a shelf in the workshop
@@EvanAndKatelyn2 😂
👏🏻👏🏻🤣😂😂🤣🤣😂🤣🤣😂
Someone: "Waiting for them to add resin to the cheese"
Me: *flashes back to cooking an egg with resin*
Me: *watches them talk about different heating methods for the cheese* "....... welll........ ?"
You guys should build yourselves a brick oven in the backyard and then make pizza in it
chloeluczynski yesssssss!!!👏🏻👏🏻👏🏻
that is such a cool idea!!!!
Yes! My fam built one. 10/10 recommend Adobe oven!
We used to be able to cook so many cookies in 2 minutes or less in ours and we could fit 5-10 pizzas in ours at a time.
Love this idea!
You're so close. There is a bit of an art to stretching the mozzarella, and I don't think you were getting it hot enough. Watch a few videos of the stretching to get a feel for what it should look like.
Also, you'll never get the same taste as a proffessional buffalo mozarella with pasteurised, homogenised cow milk, but with a bit of practice you can make a delicious cow milk mozzarella and the satisfaction of eating cheese you make yourself if unbeatable. Don't give up until you've tried at least 5 times. I promise you'll get it and it'll be delicious.
that’s Gouda advice
I watch these to help me fall asleep. Not because there boring (there not) but because it's backs the silence and I don't know it just helps. Thank you
49:00 Katelyn saying she's 5'6 broke my brain a little after years of thinking she's minimum 5'3 lmao. Broke my brain similar to when they said Joob is 14-years-old when I thought she was like 5-7
So grateful that the streams get uploaded after! I got the notification just as a migraine was about to hit so I’m thankful I don’t have to completely miss out💕💕
The restaurant most likely uses buffalo milk. Buffalo milk mozzarella is the best. Nothing compares once you have it.
I wish I was awake when you guys did this live! I just want to say, I tried the "vodka" sauce recipe.... You could dip something like cardboard in that and it would taste good! I absolutely love it!
I can’t believe I just watched a 1 and a half hour stream about how hard mozzarella is to make and I was like I want to try that.
Katelyn calling Evan "love" is my only current source of serotonin
This whole time I thought Katelyn was short! She’s about average height for a woman. Honestly a little above average for a woman in south Texas in my opinion. I’m 5ft 4in and I’m the same height or taller than over half the women I know in San Antonio.
Im 5 5 and I had no clue she was taller than me, Evan makes her look like a cute little munchkin
Know I'm a year late, but when I first watched these two I didn't know if Katelyn was Evan's daughter or wife, she looks so young and small compared to him!
*emphasizes not disturbing curds*
*keeps unnecessarily stirring the pot*
😂😂🤣🤣 I wish I could use the chaos emotes in here
Haha I often wish I had twitch emotes here too!
👏🏻👏🏻
"There is a slight crackle on Evan's mic"
Flashback to when he stood up and his mic box fell when he was recording early
I don't remember what video it was I just remember it happening
I'm so glad you posted the live! I couldn't watch it live because I was at my gymnastics meet (ps, it was very safe☺️)
My reason was general life.
Just out of curiosity, how was it safe? not trying to be mean or anything I've just been in my house for so long I don't remember what the outside world is like anymore
@@Sam-Samington don't wary you don't sound mean, it was as safe as my gym could make it we had to stay 6 feet feet and the air wasn't recirculated and all of the windows and doors were open also the couches had masks on(the gymnasts didn't because it's super hard to breathe when doing that kinda thing), and there where not that many people. Sorry that was really long😅.
@@paigehammer3231 Oohhhh, that's smart, for some reason I pictured loads of people in a field standing in a grid formation... No idea why
But now I'm curious about the chalk, were people allowed to use it? (sorry for all the questions, I don't do gymnastics anymore but still find it interesting)
@@Sam-Samington 😂. About 2 months ago we each got own chalk in a little baggy that no one else is aloud to touch
My husband is 6'4" and I'm 5'1". Selfies are hard 😂😂😂
Omg!
My mom is 4'11" and dad is 6'5". They had to put her on a stool for her wedding day pictures.
@@crystalgriffith1075 That's amazing! How tall are you?!?
My hubs is 6footish and I'm 5'2 ish. My wedding pics had him slouched over me holding my 3m belly.
As soon as they said "this one restaurant in San Antonio" I was pretty sure it was Dough! They have amazing pizza and even though I've only been there twice it's always a memorable experience!
Dude how did people even figure out how to make mozzarella in the first place?? the steps are so complicated? and obviously before it's invented, ppl don't know what consistency they're looking for?? How did they know it would stretch???
I'm picturing some poor kid stuck making cheese curd all day and they got sooo bored they started playing with the cheese... And BAM we got mozzarella 🤣
00:18 cheddar cheese, is actually not naturally orange. natural dyes (usually the pigment that gives carrots the orange colour) is added during the process. cheddar cheese is white or a light yellowish colour
This was so funny watching live
Don't mess with ur curds
How is ur guys day going?
Thank you! Day is going well
Next on Evan and Katelyn cooking: margarita pizza with home made cheese.
I love margaritas pizza omgggg
I love it when people post lives!! Im a digital artist and like background noise so this is perfect!
I cut the curds when i did mozzarella a while back, you are meant to stop stiring for a while then the milk forms a smooth solid 'block' inside the pot, then you cut in a grid and stir to then break up the curds. Not really sure why but it made great cheese!!
Yall are so adorable. A thong is a wire to "cut the cheeze"
31:00 a single arm steady cam set up could be a cool project. Not that I would expect you use it, cause they are supposed to be heavy but, I dont know seems cool.
Fun fact: Steven is actually a gem. Rose quartz to be exact. He only gets called by his gem name when he's about to get beat up
to convert f to c, the formula is subtract 32 and multiply by 5/9
for c to f, multiply by 9/5 and add 32.
for example, 73 - 32= 41 divided by 5/9 = about 22.7 or 23 degrees celsius
23 times 9/5 is about 41 and 41 + 32= 73 fahrenheit.
pretty simple math, for you to know
Ive actually been watching you guys for what doesnt feel that long but over 1 year and a half on your main chanel much love
I really was just watching obgyn youtube and somehow got to here and I have no idea how but I think I'm about an hour in and don't regret this
Yessssss, also I’m trying to convince my parents to get me the words are hard hoodie wish me luck
I wish you luck
Update: my friend is getting me one for my birthday :) your luck worked
@@thatonehotpocketuleftinthebox N I C E
I'm just chilling out doing cross stitch and watching y'all, this is great
If you want cheddar make cheese normally (not like motz) then you have to add orange food dye. (All cheese is white unless dyed) Now make green motz
Cheddar is died?!? 🤯
@@EvanAndKatelyn2 Yep
@Candytuft-CookingPan you're not completely right. You don't add food dye to cheddar cheese.
Firstly you are thinking of red leicester cheese which very similar to cheddar. Quite a common mistake that even some brits get wrong. Both are British cheeses.
Secondly, cheddar, very rarely has colourants added, though there is nothing stopping someone from doing it.
And thirdly they do not use food dyes. For red leicester they use annatto to colour it. Annatto is used to colour some other cheeses as well. Paprika can be used to colour cheese as well for the subtle flavour enhancements.
In Singapore there's a boba shop that sells cheese tea lol
The shop's called Liho btw
We have a few cheese tea shops in Denver too, and I went to one in San Francisco. It's delicious!
@@aerynea that sounds interesting
@@yukinoarts it reminded me a little of like a fluffy cream cheese frosting on top of milk tea.
If you guys do this again, use a mesh strainer, so you pour over hot whey, let it sit a few, strain the whey back into the pot, repeat as needed. Much easier than dunking.
Try The Legend of Korra in Netflix. Is a continuation of The Last Air Bender
Epic anime.
Currently watching that with my husband after watching the last air bender
Seasons 3 and 4 are the best ngl 💝 i love the legends of korra
You should try dragon prince after. It’s made by one of the same creators and the main character is voiced by the same guy who voiced Sokka.
Maybe the quality of your cheese is due to the quality of your milk? Buffalo milk which is high in fat is known to yield a creamier mozzarella. So mimicking what the Italians do, maybe you guys would be more satisfied with a higher fat cheese? Or maybe you guys could call up Dough and ask what milk they use? 👀
Two words--- CHEESE CLOTH. It's a thing. You strain your entire batch of curds and whey, into the cheese cloth. Then you can keep the whole batch together and heat everything evenly. It helps you to squeeze all the whey out. Also-- if you want to heat a big pot of water, PUT A LID ON IT. Evan is an engineer, he should know these things.
In terms of cutting the curd, you need to stop stirring before the curd separates from
the whey. It’s a solid curd mass, and then you cut it to a proper size for the type of cheese being made. If it says to keep stirring the mix like that, the spoon does the proper breaking down of the curd for you. You could also store all the mozzarella in a salted whey brine in the fridge, it will develop a lot of flavor. I’d recommend looking up cheese making recipes online, as they give photos and in depth info.
im glad someone in the stream also asked if the strainer was a cat litter scoop because i totally thought it was
Darn I missed you live!!! Well thank god we have e&k tbd & uncut! Ur words are hard tshirt was on my birthday list but I didn’t get it! 😭
Me watching cheese making videos when im lactose intolerant pwq
**WHY MUST I BE THIS WAY**
*Why must I be this whey
Wel same but I can buy lactase drops that makes lactose into sugar I can digest, so if I make it myself I can eat the cheese 😊
I fell asleep watching something totally different, and now woke up to this... what the cheese...
“This is how you get, cat hair in your cheese, cat hair in your cheese, it’s the secret ingredient to E&K cheese!”
Such a bop! where can I find this on Apple Music? Also, music producers where u at?
Usually Evan learns from Kate, and gets it right the last time he does it. But he doesn't seem to get it here. Kate had it right as she didn't turn it between pulls. You want all the strings going in the same direction.
I think the forming is usually done in the whey pan not outside...You put the curds all back into the whey and it will get to the point where it makes strandy bits - which you stretch and forrn into the balls. You need the mositure to make it smooth and creamy. You will get a much drier and crumbly product if you don't keep it moist and it wont melt well for pizza etc. I'd definitely watch a vid or two. Mario Batali has a quick and easy video making mozz...You did pretty great on your own though!
You guys should make cheese again, but this time do what Evan said, and cut it into a grid and make cheese curds and then make like the batter around it and deep fry them into the a&w cheese curds. They're really good, and you can even add sriracha to the batter and make them spicy.
I feel like everytime Evan rolls the cheese up I get weirdly like “NOOOOOO” like it just feels so wrong. Katelyn is so much more like me and the way she did it was so satisfying to me but Evan noooooo!
I know! Same!! Hahaha I was looking for a comment about this hoping I wasn’t the only one 😂
Yeah it was making me cringe so I had to stop watching lol. Every time he kept stretching it a different direction, which destroyed the texture.
'It's getting lumpy *y'all*' the Texan is coming through lol
I've been watching you guys for years and this is the first time I've heard you guys mentioned Evans height holy cow! I had no idea lol
I have no idea if you remember but I was the person who commented “now that’s a lot of damage “ and when I tell you I jumped in glee when you read it out loud I did
I love your videos guys!!!! and all your channels
It's 2:50 rn and I'm supposed to be asleep but I NEED THE CHEESE
Y no give Joob a treat at least?!?!? My moms kitteh, Maggie, would stick her head in the bowl! Harpoon, my cat would just be mad I wasn't loving on him lol
Ahh the cheese jokes are ✨immaculate✨
Packing to move and this was the exact energy I needed, thanks guys! 💞
I recently made the vodka sauce and it was amazing. Totally worth the brain cells lost from the vodka smell.
But do you know the “WAY” Heheehehe
Evan and Katelyn, you should use a winter glove then put double glove to make it impermeable. It will be very restrictive to move your hands, but it's better than burning your hands.
I make hard candy at home and it really works for me. And I'm pretty sure hot molten suggar is hotter than cheese.
Omg this turned out better. I love cheese! Hope you guys have a good day! Great job ❤️
Oh first?
I never though cheese would be something I’d ever consider dry. After the last video, I stand corrected.
This is so awesome! Would you guys consider editing these ‘misc’ streams?
I just watched this for 2 hours. Im still happy.
Thank you!
@@EvanAndKatelyn2 OMG U GUYS QREPLIED HOW DID I MISS THAT AHHHHH!!! I love u guys!
not me getting a cheese ad while watching this video
21:35 joob looks like the shy kid who hides behind her mom
Little miss muppet is shook right now with all of the curds and whey 😂
Now we need an evan and Katelyn make pizza
I have bought some rennet a few month ago and was so afraid of making Cheese. But now i am full of hope. If you can do it, i can, too 😅
It’s so funny that you guys called the one cheese from last time “crusty boy” lol
crusty boi
this was sooooo much fun to watch, I love that you guys are cooking too
You know what would be awesome? I would love to see that diy vs. Buy with that triangle rainbow suncatcher made with sugar glass. So like how this is a mix, science adjacent cooking with evan&katelyn it would be sugar time, sugar time, do do do do sugar time!!!! I would love that. I wouldn't even mind if they made it with melted jolly ranchers as practice dealing with hot sugar before trying to make their own candy.
That'd be fun!
Make a pizza with this cheese to see it's melting capabilities!!!
Watching this and seeing the cat on the floor makes me realize yall are the epoxy geniuses. Yet, you have not epoxied your shop floor? I know yall want to.
I noticed you talked-about aged mozerela and head's up if you do end up doing it it smells bad but tastes 🙀 AMAZING 👏😋😉😜
Instructions: not stir constantly
Katelyn: *stirs constantly* 😂😂😂
I’ve learned from this that I can make mozzarella cheese in my hot tub
That milk looks like a large bottle of Elmer's glue
once you add the stuff and stir it in, for like, 30 seconds? you have to stop stirring it, then it forms this like, solid blop on top. then you can cut the curds. :)
I remember when you guys started to call us Kevin I am suprised I still watch you guys so that goes to show how good you guys are a makeing GOOD content and actually watchable content so ya I think you guys should go on a break for a couple of months
should have tried putting crusty boi in the warm wai for a while and see what happens lol
Waiting for "resin time. resin time! da da da da, resin time"
I ate string cheese while watching this for immersion.
Wait... JOOBS REAL NAME IS MOAKIE?
Ok I have two suggestions, making chocolate or making buffalo mozzarella with buffalo milk
Shredder the 'crusty boy', freez it, and use it later on Pizza or something else that needs Cheese.
science with joob and evan and katelyn
Katelyn sounds like a teacher
I can't believe it took me this long to realize that logo on the cupboard (on the right) has a fancy ampersand between "Evan" and "Katelyn". . . >///> I thought it was merely a funky graphic until now.
When I first saw that the video has a hour I was going to pass out 😲😲😲😲😲
But l still love you so so much !!!❤❤❤❤❤❤❤❤❤❤❤❤❤
After it gets to 88 (MPH), It goes back to the future
Cheese Making 2: Crusty Boi-galloo.
katelyns hair is growing so much i didnt know that its soo long now
I fell asleep watching the sidemen and woke up to this. How did I get here?
Just now seeing this and wanted to just suggest something. Maybe use cornstarch for your gloves instead of baby powder when working with food? Not sure if the baby powder can hurt you if you accidentally get it in your food but may give it a bad taste lol just some food for thought🤷♀️
I've had cheese tea. It's a thing and it's actually reaaaaaaaaaaaally good