Not sure if this is the right place to post but hopefully someone can shed some light on something for me. I have been in a commercial kitchen for 22 years. I am self employees and own a small chain of breakfast and luch cafes. I recently decided to move to Tennessee to slow down a touch. And I'm learning a lot being down south. Anyway I'm having issues with a breakfast gravy that I can't figure out. We make a basic breakfast gravy from scratch and for the past few months I have been tossing a lot out due to the fact that wile holding in our steam table it either breaks. Spoils. And the newest one as of today is it is foaming and bubbling. Now I know at this point the fat is separating from the milk from boiling. First problem is that it is not boiling. It's holding at temp in table. We have changed bacon brands. Milk brands. Etc. only thing I can think of next is switch to a low fat milk witchI hate to do because it just diesnt have the same flavor. Maybe the milk in Tennessee is processed different then on the west coast. Any ideas would be great.