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.
The answer to all this is: goat yoghurt. Not cow yoghurt, and not kefir. If you must follow the SCD/GAPS protocol for gut issues, then just go for goat yoghurt. 20 hours of fermentation is enough for goat milk, and expect it to be runny. There will be almost no casein problems (since goat/sheep casein is different than cows, and close to human's), and lactose will be gone too.
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