If it was the first ferment, I'd say leave it a few more ferments, before you panic! The grains always take a few turns to acclimatise to new milk, especially if it's a different type.
Cold weather does slow mine down a little, but 24 hours usually sees it separating out quite distinctly, which I don't mind as I add it all to the smoothie I make. The grains to milk ratio can also affect the results- I use two heaped tablespoons to half a pint of fully skimmed and it still ferments really quickly.
I'd suggest just seeing how it is after a week, then reporting back. :)
Oh, and never clean the grains with water- just plop them back into the new milk once strained.
Edited by: PAULDODO at: 6/16/2013 (15:48)
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Co-leader of the Kombucha Kurious & Fond of Fermenting Sparkteam. www.pauldale.info