Cultured Soured Half and Half

My yogurt-cultured soured half and half thickened but did not make a visible clear whey like when I culture milk into yogurt. I refrigerated it before I went to bed and this morning it is super thick creamy and buttery. It is slightly sour but in a good way. It is what I consider "live" sour cream. I am thinking of what I might use it for-- maybe I'll bake a sour cream coffeecake or a pumpkin cheesecake or I can just use it in soup or as a topping on beans or potatoes. At least I have some time to decide now that it is "cultured" it should last awhile.