>6. The tan-coloured top layer doesn't always form, and
>certainly not when due to
>excessive CO2 the grains rise to the top. Could be also
>temperature-dependent.
Do you shake or mix the jar, from time to time or do you let the
fermentation take place without disturbing the process ?
I do shake and remix the coagulation with the bottom milky layer, about 3 or
4 times during my 48 hours fermentation cycle. So, in my case, the top
layer has no chance to build.
I would think that if the milk has a higher percentage of fat, that this fat
will more or less concentrate on the top, but I am not sure of that, Dom ?
That,s my input for now.
Alain
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