Updates on a taste I was not expecting

I started working on my buttermilk fermentation project earlier this week. I used the recipe from my initial post as a guide to develop this tasty dairy product. This is the process that I followed to make about 1 quart of buttermilk:

1) I needed to warm up 1 quart of whole milk to achieve room temperature. It's initial temperature out of the fridge was about 41.5 degrees Fahrenheit. So I put it on the stove until the thermometer read about 165 degree Fahrenheit.

2) After allowing the milk to warm to such a high temperature, I noticed that the texture of the milk was thicker and slightly more chunky. Also, a gooey-like layer formed on top.

3) Once the milk cooled to room temperature (70 degrees Fahrenheit), the whole milk was added to a 1 quart jar that contained 1/4 cup of buttermilk. The jar was then sealed. 

4) The jar was allowed to sit at room temperature (70 degrees Fahrenheit) for 24 hours.