Except I had one problem.
My yogurt didn't have the smooth texture that I really enjoyed. It was kind of, well... grainy... actually. And if I used my stick blender (I love that thing) to try to smooth it out, I ended up with yogurt soup. Not at all what I wanted.
This grainy yogurt was great in recipes like Mock Frozen Yogurt, but it truly left something to be desired when I would place a dollop on top of fresh fruit, or sprinkled it with chopped nuts and cinnamon, or with homemade granola...
What had I done wrong?
Well, I wondered if I wasn't possibly getting the yogurt culture combined well enough into the cooled, scalded milk? I had been careful to whisk in the culture completely, hadn't I?
So, I got out my handy-dandy stick blender, aka immersion blender. Did I tell you I love that thing? And instead of using my wire whisk to incorporate my culture, I used that baby.
Oh yah. I know why my hubby has a thing for power tools.
I ended up with the smoothest, creamiest, most wonderful yogurt ever.
I'm happy.
Just wanted you to know.
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