For my 8th batch, I decided to try goat milk instead of water. I added 2 tsp of powdered sugar (my recipe has only 15% CO so I add sugar for bubbles) then mixed with milk frother (probably too much) because milk became a bit frothy but I waited for bubbles to subside and put the necessary amount in the freezer (in ice cube mold). I put the ice cube milk in a container which was itself in a larger container with ice and was adding lye slowly while mixing to keep the milk below 70 degrees. The lye melted the milk and mixed in nicely and I added 2tsp of sodium lactate so far so good. I proceeded with prepping my oils but when it was time to add my lye mixture the lye mixture ceased ie it became like a thick trace of the consistency of the thick sour cream that was weird. Nothing like that happened to me before. Needless to say, I could not strain the lye mixture I just scooped it up and added it to oils luckily I reached saponification and left the batch in the fridge to hopefully prevent gelling (something I never tried before) today the log looks fine I am about to cut it. Any ideas about what happened with the lye mixture? I think that lye reacted with fats in milk and it saponified. Or could it be that added sugar or sodium lactate that caused it? Or maybe it was because I kept it in the ice bath?