Logging homemade yogurt

ImpreciseSeamstress

This may be a silly question, but I make my own yogurt and I'm wondering if the process of it turning from milk to yogurt changes the calories or nutrition levels at all. I only put in whole milk and a little yogurt as my ingredients. For my own yogurt recipe on here, do I just put how much milk and yogurt is in it? I notice they have homemade yogurt already in the system, but I don't know if they just used milk for that. I do pour off some of the whey, so I'm guessing it's a little more calorie/fat dense per serving.

AnnPT77

I think you'd be fine using the recipe builder to log the ingredients - close enough. If you do the whole recipe by weight, then weigh the finished product afteryou've poured off the whey and use that finished weight to determine serving size, you'll count all the calories (maybe plus a little, if any left with the whey), i.e., it won't underestimate per serving calories.

Maxxitt

I've just used the commercial equivalents of milk-fat for yogurt I make at home, and weigh portions just as I do with commercial yogurt.

amusedmonkey

Regular unstrained plain yogurt has a very close nutritional profile to the milk it was made from by weight, give or take a couple of calories. You would be safe to log it as the milk base you used unless you cultured it with yogurt that has a different fat percentage.

JeromeBarry1

I finally asked google the right question. Here's the answer.

A. Fermenting milk doesn't significantly change the fat, calories, or protein content of milk but it does change the make-up of the carbohydrates. The beneficial bacteria that turn milk into yogurt digest the sugar (lactose) in milk and produce lactic acid, which is what gives yogurt its tart tang.Oct 27, 2012

https://www.quickanddirtytips.com/health-fitness/healthy-eating/ask-diva-what-happens-milk-when-you-make-yogurt