Have read and tried the 24hr yogurt associated with GAPS/SCD. Understand from the explanation that the fermentation process obviously produces lactic acid out of the lactose, but there is also mention of rendering the casein to be more digestible or less detrimental in some way. Anyone know about this? And if that is the case is the same thing achieved when making homemade kefir? Lets assume no access to raw milk as base. We're starting with either Organic or Grass Fed (i know grass best, but based on whats at the market).

I don't mind a little dairy in my diet, but for me and the family these little grains are pushing me out of my comfort zone.