20180107

Увидеть огород Вадима и бросить троеборье… Weird and powerful movements with kettlebells and chained weights.

Learning to make viili in preparation of the Neighborizome events.

Updates (8-14.1). Note: Moved the history of a viili here.

Gen 1#

1l fatty milk, 2dl fatty viili (Valio brand) in warm room temperature (22.5°C). Mixed using a blender and poured in six closed jars (jar lids have three small holes for air). Simple and fun.

  • Batch A 12 hours in 22.5°C, 12h in cold. Results: Consistency identical to original viili and taste is great but mild.
  • Batch B 23h in 22.5°C, 7h in cold. Results: Consistency identical to original viili and taste is great, slightly more acidic.
  • Batch C 33h in 22.5°C, 12h in cold. Results: Consistency identical to original viili and taste is great, similar acidity as batch B.

Gen 2#

1l non-homogenic, non-heat-treated and organic fatty milk, poured on top of 2dl of Gen 1# A batch in a large glass container (cleaned with boiling water). Room temperature 22.5°C.

  • Batch 2A 23h in 22.5°C, 4h in cold. Results: Consistency identical to original viili and taste is great, similar acidity as Gen 1# Batch B. (Same taste and condition after ~20h in refrigerator).

Gen 3#

Batch 3A[P]: 1l regular low fat milk, poured on top of 2/3 Batch 2A mixed with cultured buttermilk (Which includes Asidofilus & Bifidus bacteria). Batch 3A: 1l regular low fat milk. Room (also milk and viili) temperature 22.5°C. Batches prepared in heat-treated jars (two lids emit a faint vinegar odor).

  • Batch 3A[P] 23h in 22.5°C, 18h in cold. Results: Consistency identical to original viili and taste is great, nicely acidic but not strong. No trace of buttermilk.
  • Batch 3A 23h in 22.5°C, 18h in cold. Results: Consistency identical to original viili and taste is mild but good. No vinegar odors or taste.

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