Thanks for the answers! Good, looking forward to some new baby grains. It seems like I've been at 3 for a long time.
I think things might be settling down a bit. Haven't had a clogger in a week, so maybe I just needed some time to adjust.
About that raw milk enzyme, do you have any idea what it is called? I've heard this repeated over and over but it almost sounds like lore to me. I wonder if maybe people are confusing lactase which is an enzyme that digests lactose? I have seen another called phosphatase but that breaks down phosphoric acid. I'm still unconvinced there's anything in raw milk that helps you digest caseins. I'd love to be proven wrong.
Actually, I just went surfing for the answer and found this:
Quote:
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Plasmin: Plasmin is a proteolytic enzyme; it splits proteins. Plasmin attacks both ß -casein and alpha(s2)-casein. It is very heat stable and responsible for the development of bitterness in pasteurized milk and UHT processed milk. It may also play a role in the ripening and flavour development of certain cheeses, such as Swiss cheese.
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http://www.foodsci.uoguelph.ca/dairy....html#protein5
But it sounds like it should survive pastuerization.