Homemade Greek yogurt calorie calculation

pinkz18

I added 2 litres of 0.7% fat milk equaling 700 calories (35/100ml) + 28 calories from 0 fat Emmi yogurt as starter culture. After straining I got 495 grams of Greek yogurt. How many calories would 100 grams of my yogurt have? Please help me calculate!

Gisel2015

You need to add all the ingredients in the recipe builder section. Log all the ingredients, their amount, and the number of servings
When you prepare your mix make sure that your weight in a scale the total mix, minus the pot, and then divide by 100gr to know how many portions/servings you will have. The recipe builder system will calculate the calories and macros.
Example: If the total amount is 1000 g and you want each serving to be 100 g, then your recipe will be for 10 servings.

Corina1143

"Calculating calories in homemade Greek/strained yogurt"
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AnnPT77

I get the question: You've drained off the whey, and liquid whey has some calories.

Realistically, you have two options, both approximate, but probably close enough to be reasonable, unless you literally eat the yogurt by the gallon daily.

1. Use the recipe builder, but subtract the whey calories. USDA Food Data Central says "Whey, acid, fluid" is 24 calories per 100g, 59 calories per cup (246g). "Whey, sweet, fluid" is 27 calories per 100g, 66.4 calories per cup. I have no idea what the difference between acid and sweet whey is, but that's not a big difference in calories.
2. Use the calorie values for a similar commercial Greek yogurt. That's a little complicated, because I have no idea how 0.7% milk translates to fat level in commercial yogurt. Still, it should be close enough.

Your estimate will likely to be a few calories off, but not enough to make a huge difference, IMO. One apple is sweeter than the next, which affects calories, but we don't account for that, y'know?

For reference, the USDA entries mentioned above are these:

https://fdc.nal.usda.gov/fdc-app.html#/food-details/170885/nutrients
https://fdc.nal.usda.gov/fdc-app.html#/food-details/171282/nutrients

To comment on the answer above, when I do recipes for something like soup or casserole, I usually use the total number of grams in the whole batch/dish as the number of servings. (MFP will pop up some kind of "do you really mean that big number" message, but it will let me continue.) Then, when I eat the food, I weigh my portion, and put the number of grams as the number of servings I log. If I made yogurt, I'd do that for yogurt. But either method is equally fine.