I’m having a hard time figuring out how to account for the loss of whey after straining my yogurt within the recipe builder. I use 2-56oz containers of whole FairLife milk & 2Tbsp of fage Greek yogurt for starter. It’s easy enough to enter those 2 products into the builder, and after straining I have about 3C of whey, and end up with 17-18 6oz jars of yogurt. The whey isn’t just water, and some calorie loss does occur along with some other nutrients. I just can’t wrap my head around how I’m supposed to deduct the whey values from my recipe in the builder. Can anyone help??