How not to make yoguhrt
I was making yoghurt this morning and I used a whisk to stir the milk while pasturizing. Some of you might already see where this is going. See, I use unhomogenized organic whole milk that we have in our stores for inexplicable reasons. Further, I put it in the refrigerator to chill for 8 hours before I made the yoghurt.

Chilling the milk causes the milk fat to form crystals and rupture the cell walls. This is something that has not caused problems for me in the past, so the real problem is whisking. When I stirred the milk with a whisk it proceeded to break more cell walls and free more milk fat. Then when I let it rest to ferment, the milk fat all floated to the top and made larger crystals, also known as butter...

So now I have a layer of cultured butter, which has a radically different flavor and texture from yoghurt. I'm not sure I quite know what to do with it.

Two lessons learned: first, when not making butter use a wooden spoon; second, butter is really easy to make.