We have clabber!

It's firmer than yogurt and slightly more sour. The whey has separated as you can see in the photo. The process is easy. Put fresh milk in a jar and set it out at room temperature covered with a towel. This jar of Sugar's milk took 13 days to clabber.

For all the raw milk naysayers out there: I challenge you to take your favorite pasteurized milk, set it out at room temperature and drink/eat it 13 days later.