A few things. I can get away with some skimmed sheep or goat yogurt but if I overdo dairy, especially most cheeses, it creates a breeding ground for bacteria. I think it's the fat in dairy that is the driving force for endotoxin as in tyw's "endotoxin and fat consumption" thread, and bacteria can eat lactose and casein too. Anecdotally, people I've met in person and follow online who are successful starchivores do not mix starch with dairy at all and most starchivore populations without high rates of heart disease or cancer did not/do not consume dairy. The fact is dairy is a problemiactc food for many people but because it's so pleasurable and convenient most aren't willing to give it up for a proper amount of a trial period but to make it even harder most aren't willing to also then cook and prepare their new foods with dairy gone. It's a double-whammy and the starch never gets it's proper chance with the person.
What do you think about low-fat fermented milk like kefir?