layer of fat(?) coating the grains

[Guest guest]

Yesterday I used full fat goat's milk for the first time in making my

kefir. The kefir was very hard to strain and there seemed to be a

chewy outer coating on the grains (I tasted one) that wasn't there

before. They had a more sticky look to them before when I was doing

the 1% milk. My question is this: are the grains ok? Will I have to

wash off that fatty coating somehow? Are the grains suffocating?

I'm hoping to switch to raw milk sometime in the near future. Will

all the fat in the raw milk be as much of a problem as in the pasteurized?

Thanks a lot,

Purplesprout