Wish I’d taken a before shot; I had bought some sour cream with live cultures and it started out delectably smooth and creamy, but somehow (I think it froze in a cold part of the fridge and didn’t like it?) went really horribly grainy, almost like fine textured cottage cheese. After a somewhat disappointing burrito experience, I decided to hit it a lick with my immersion blender and see if it smoovened up. It did! It’s perfect now. Somewhat less thick than originally, with more of a yogurt texture, but vastly improved and now enjoyable for burritos and more. I’m really looking forward to culturing my own sour cream when I get low on the stuff…