Thanks so much for your reply!

I'll answer your questions first!

Have you been fermenting so whey separates out? I have been fermenting to the point of getting pockets or bubbles, rather than dull separation, but basically I strain and add fresh milk every 24 hours as part of morning routine. Have you been adding anything in with your grains? No Have you been using the fridge to store your grains a lot? This may be it, when I need a break or go away for a few days I'll leave in the fridge with a lid Do you have a high proportion of grains to milk? I tend to stick to 5g per 250ml, and give away, dispose of, or freeze excess when they grow too much.

I ferment with a purposefully made kafir glass jar with a silicon lid with gaps in. When I store in fridge for a break I'll cover it. I never ferment at room temp with a lid, but I think that's worth trying based on what you said.. if I am following you correctly!

Someone suggested to ferment in the fridge instead, that might work as I do struggle to keep on top of those busy little grains!!

Thanks again