Yogurt. I make it every couple days. We're not drinking all the milk, and I hate to see it sour. Yogurt keeps well (one my best batches I finished after a month, and it was still great). You can eat it plain, put it on savory foods (soup, meat, etc.), or add jam for a desert.
I have a bad habit of eating an unhealthy snack (muffin, cookie, danish, etc.) mid-afternoon. I'm too hungry to make good eating choices, and there aren't any healthy options around. So I've started taking some yogurt w/ jam to work to be that afternoon snack.
One of the neat things about these homemade ferments is that they scale so well. I typically make 1/2 gal of yogurt at a time. If you buy one of those little yogurts in the store, it's probably 1/2 cup. That means I make 16 servings at a time.
The last batch was really thick. I don't know why it was thick, and the others are drinkable. I won't use pectin or powdered milk; just milk + a Tbs of yogurt as a starter.