I made cheese grits today, using some stone ground grits from a mill in North Georgia. They had a LOT of chaf. I put the grits in a bowl, filled with water, let them sit, skimmed the chaff, stirred, waited, skimmed more, repeat, repeat, repeat. I finally drained, covered with new water and did it a couple more times. They taste great, but still have those crunchy or clingy chaf pieces in there. Argh! How do I get them clean?