Raw milk kefir.
Expect some variation in flavor and thickness by the batch. We like the cultured cream to turn out mild and thick. Sometimes it is a little tangier. It can be used like plain yogurt with fruit and nuts for breakfast or dessert. It can also be used in soups and gravies.
A great gravy is meat drippings, a little red or white wine, cultured cream, and nutritional yeast. Season to taste.