What does "set" look like for cultured buttermilk?

My first buttermilk starter ended up completely separated with liquid in the bottom and curds on top; my second is now completely solid, almost like sour cream or thick yogurt.

Am I doing something wrong, or is one of those right?

I used 1% milk and an heirloom starter culture. Both were kept around 73 degrees. I'm brand new to this and having a hard time finding information about cultured buttermilk online.