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I decided to make some buttermilk/sour cream.  I used a culture I got from the DairyConnection website. 

Site states it contains:  "various strains and combinations of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris."

It's #831 and is to be used for Full Fat Sour Cream and Buttermilk.  Produces: Medium body with full diacetyl flavor and carbon dioxide development

I used whole fresh goats milk from the morning milking.  I brought the milk up to 165 degrees for 30 seconds, let it cool back to room temperature and then cultured it for about 24 hours.  Question is, what did it make, sour cream or buttermilk?  Recipes seem to be identical.

Sour cream uses cream and buttermilk (cultured) uses low fat milk. So if you used fresh full fat goat's milk you made a rich cultured buttermilk.

yum!  Does it pour?

It definitely came out somewhere between runny sour cream and THICK buttermilk.  We made waffles last night with it and they were unbelievably good.