How do I determine calories in homemade yogurt and homemade greek yogurt?

powered85

Hi all,

Wondering how I can accurately determine yogurt I make at home. I generally make regular yogurt and sometimes I'll strain a batch with cheese cloth to make greek yogurt (so whey is strained out).

For regular yogurt, say I use 4L of milk at a given percentage, would it be accurate to just make a recipe with 4L of milk and say it has 4000 servings? And then measure it in grams? (ml/grams should be very close yes?)

For greek yogurt, say I use 4L of milk at a given percentage, would it be accurate to make a recipe with 4L of milk and then subtract whatever grams of whey I get afterwards, and also weigh the yogurt remaining to figure out the servings? I'm more stuck on figuring out the greek vs the regular yogurt as I know whey has some nutritional value too.

Thanks

CyberTone

There is a good discussion about this in the below thread...

http://community.myfitnesspal.com/en/discussion/10345856/homemade-yogurt#latest

amusedmonkey

Regular yogurt has the same calories as the milk you make it from. For greek yogurt, this is what I usually do:
1. Weigh the milk
2. Weigh the whey strained out of the yogurt
3. Calories in the whole amount of resulting greek yogurt = calories of the starting amount of milk - calories of the drained whey

For whey calories search for this entry: Whey, acid, fluid

powered85

CyberTone wrote: »

There is a good discussion about this in the below thread...

http://community.myfitnesspal.com/en/discussion/10345856/homemade-yogurt#latest

Thank you thats perfect! These two posts in the thread confirmed what I was after:
http://community.myfitnesspal.com/en/discussion/comment/35660175/#Comment_35660175
http://community.myfitnesspal.com/en/discussion/comment/35660207/#Comment_35660207

With the Whey calories, suppose I could strip down some of the macros as well in the equation. Appears Acid Whey is primarily carbs.

It can be confusing if you look at commercial plain and greek yogurts...because they use skim milk, cream, milk powder etc. So tough to compare calories when you're just using milk

CrabNebula

I just assume it is the same number of calories as in plain X fat Greek yogurt from the store. Based on the months I have been eating it and calculating it that way, I'd say it is fairly accurate.

powered85

CrabNebula wrote: »

I just assume it is the same number of calories as in plain X fat Greek yogurt from the store. Based on the months I have been eating it and calculating it that way, I'd say it is fairly accurate.

I'm not sure it is based on different brands ingredients compared to homemade and straining technique. But agree likely isn't off a huge amount.

powered85

So I've been looking at other commercial brands and comparing my yogurt (based on using 2% milk). It seems all over the place even when I compare plain 2% greek yogurt (made with only partially skimmed milk) to my recipe using only 2% milk even after subtracting the strained whey.

my recipe appears to have a lot less calories due to much less protein.

Is there some manufacturing tricks to really increase the protein content somehow? Or perhaps there is a significant amount of sugars being consumed in the incubation process that offsets this?

Thanks