mold or fermenting ? (pics included)

Hey. I have always wanted to start brewing my own cider and wine so I have started.
I sterilized everything with Milton (the stuff for cleaning baby bottles) then I added apple juice (not from concentrated), cider yeast (1.5gramish) and a teaspoon of cane sugar and a teaspoon of yeast nutrient to the demijohn. There should be a pic below of the stuff i used. The temperature of the room in 16.5 degrees .

I started 36 hours ago and I was expecting rapid co2 to be evolved from the air lock but not much air has been displaced and there is a layer of white foam on top. there pics below.
Is everything okay?
Should I add some Milton then wait 24 hours then add more yeast?
Is the fermentation process too slow and should I add more cider yeast?

Sorry for all the questions this is my first batch.
http://uploadpic.org/v.php?img=mfQnUnIxs
pics of ingredients

http://uploadpic.org/v.php?img=RZM0R0IH36
overview

http://uploadpic.org/v.php?img=MtWM0VF0z
white stuff from side view

http://uploadpic.org/v.php?img=q6WWBEecF8
white stuff from top view.

Everything looks just fine. Step away from the carboy and let the yeast do their thing.

SOUTH WALES! everything is in order. go down the mumbles and have an ice cream

My first two batches were in a plastic bucket but my third was in a glass carboy. I can see the advantage of NOT seeing your cider work. A lot happens and its visually worrisome but its all supposed to happen.

It looks fine, just a little foam on top of the cider as the yeast does its work. I'm not sure what Milton is - is it a cleaner or sanitizer or ?