First time my milk separated!

[Guest guest]

Just got my grains, thank you Marilyn! So excited to do them, and I put them in

a clean jar and let them go overnight with 2 cups of raw milk. 24 hours later,

the milk I strained was quite runny and curdled. In the fridge, it has a

distinct separation of clear liquid on top and the milk fat or something on the

bottom. (I drank some anyway and it was fine.) Does this mean they were super

hungry grains and need more milk?

I started a new batch last night with about 2.5 cups of milk. Should I end

these early, and leads to my next question:

My biggest question is-- what does properly fermented milk look like- is it

thick and consistent? Also, in the separated stuff-- is the clear part the

lactic acid? Thanks!

Marie