{"id":2469,"date":"2018-01-07T02:19:16","date_gmt":"2018-01-07T00:19:16","guid":{"rendered":"https:\/\/eero.storijapan.net\/log\/?p=2469"},"modified":"2018-01-07T02:19:16","modified_gmt":"2018-01-07T00:19:16","slug":"20180107-2","status":"publish","type":"post","link":"https:\/\/eero.storijapan.net\/docfolio\/20180107-2\/","title":{"rendered":"20180107"},"content":{"rendered":"<p><a href=\"https:\/\/youtu.be\/IpwRu-jrOUg\">\u0423\u0432\u0438\u0434\u0435\u0442\u044c \u043e\u0433\u043e\u0440\u043e\u0434 \u0412\u0430\u0434\u0438\u043c\u0430 \u0438 \u0431\u0440\u043e\u0441\u0438\u0442\u044c \u0442\u0440\u043e\u0435\u0431\u043e\u0440\u044c\u0435&#8230;<\/a> Weird and powerful movements with kettlebells and chained weights.<\/p>\n<p>Learning to make <a href=\"http:\/\/kysymammalta.blogspot.fi\/2011\/03\/viilin-valmistus-kotona.html?m=1\">viili<\/a> in preparation of the Neighborizome events.<\/p>\n<p>Updates (8-14.1). Note: Moved <a href=\"https:\/\/docs.google.com\/spreadsheets\/d\/1JZYmOZpba0weHYIoHpfIniPPL2v1Sr_LSsmI92wFE5Q\/edit?usp=sharing\">the history of a viili here<\/a>.<\/p>\n<p>Gen 1#<\/p>\n<p>1l fatty milk, 2dl fatty viili (Valio brand) in warm room temperature (22.5\u00b0C). Mixed using a blender and poured in six closed jars (jar lids have three small holes for air). Simple and fun.<\/p>\n<ul>\n<li>Batch A 12 hours in 22.5\u00b0C, 12h in cold. Results: Consistency identical to original viili and taste is great but mild.<\/li>\n<li>Batch B 23h in 22.5\u00b0C, 7h in cold. Results: Consistency identical to original viili and taste is great, slightly more acidic.<\/li>\n<li>Batch C 33h in 22.5\u00b0C, 12h in cold. Results: Consistency identical to original viili and taste is great, similar acidity as batch B.<\/li>\n<\/ul>\n<p>Gen 2#<\/p>\n<p>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\u00b0C.<\/p>\n<ul>\n<li>Batch 2A 23h in 22.5\u00b0C, 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).<\/li>\n<\/ul>\n<p>Gen 3#<\/p>\n<p>Batch 3A[P]: 1l regular low fat milk, poured on top of 2\/3 Batch 2A mixed with cultured buttermilk (Which includes Asidofilus &amp; Bifidus bacteria). Batch 3A: 1l regular low fat milk. Room (also milk and viili) temperature 22.5\u00b0C. Batches prepared in heat-treated jars (two lids emit a faint vinegar odor).<\/p>\n<ul>\n<li>Batch 3A[P] 23h in 22.5\u00b0C, 18h in cold. Results: Consistency identical to original viili and taste is great, nicely acidic but not strong. No trace of buttermilk.<\/li>\n<li>Batch 3A 23h in 22.5\u00b0C, 18h in cold. Results: Consistency identical to original viili and taste is mild but good. No vinegar odors or taste.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>\u0423\u0432\u0438\u0434\u0435\u0442\u044c \u043e\u0433\u043e\u0440\u043e\u0434 \u0412\u0430\u0434\u0438\u043c\u0430 \u0438 \u0431\u0440\u043e\u0441\u0438\u0442\u044c \u0442\u0440\u043e\u0435\u0431\u043e\u0440\u044c\u0435&#8230; 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\u00b0C). Mixed using a blender and &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/eero.storijapan.net\/docfolio\/20180107-2\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;20180107&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[185,410,563],"class_list":["post-2469","post","type-post","status-publish","format-standard","hentry","category-log","tag-kettlebell","tag-neighborizome","tag-viili"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/posts\/2469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/comments?post=2469"}],"version-history":[{"count":0,"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/posts\/2469\/revisions"}],"wp:attachment":[{"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/media?parent=2469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/categories?post=2469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eero.storijapan.net\/docfolio\/wp-json\/wp\/v2\/tags?post=2469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}