After about a 30 hour lag, my test batch for the starter of wild yeast I captured in my yard had developed a thick, fluffy krausen. Then these little curds rose up and floated to the top - looking all cheesy for about a day. This morning it looked as though the fluffy krausen was coming back as the curds dropped back out. Now the krausen has returned anew to its former glory.
Qs: Are these curds common in wild fermentations? If so, what are they?
Disclaimer: I usually ferment in buckets, so I may be a little over-excited by visuals.