calories in homemade Greek yogurt?

Florida_Superstar

I recently started making my own Greek yogurt. I've looked everywhere and can't find an answer about how to calculate the nutrition information in the final strained product. During the process of making yogurt, the bacteria eat the milk sugar, and when you strain out the whey, it concentrates everything that is left. So the nutrition information isn't the same as it was in the milk I started with. I have read that the whey contains 60 calories per cup, so logically you can subtract out the total calories from the drained whey, and the difference MAY reflect what is left in the yogurt. But when I do this, I get a number much higher than the same amount of commercially bought yogurt...so I am doubting that method. Does anyone have any expertise in this area?

Need2Exerc1se

Is there a reason it would be different from store bought plain yogurt?

Florida_Superstar

Need2Exercise...The store bought plain yogurt even varies among brands, probably because the ingredients vary. Some have cream, some have thickeners, etc. All have milk, but I don't always know if they used whole, skim, etc. So I was trying to calculate it the way I make it. If I didn't drain it, I would just assume it's similar to the nutritional value of the milk.

lulalacroix

I make my own as well and use the greek gods plain, non-fat yogurt for my calculations.