Calories for homemade yogurts??

dervishandbanges
dervishandbanges Posts: 6
edited February 25 in Food and Nutrition
I've recently decided to try to cut out a lot of meat and dairy, but I LOVE greek yogurt and have it in cereal and smoothies almost every day. Therefore, I am starting to make my own non-dairy yogurts at home with a yogurt maker!

When I make a big casserole I add up the calories for all the ingredients and then figure out how many servings there are, I can then figure out how many calories I'm eating. But for this, you heat the non-dairy milk, add probiotics, let it cook at a low heat for 8-10 hours, and then strain the "whey" out of it to make it thicker.

I'm basically growing bacteria (good bacteria!), but I know it changes the nutritional content of the raw ingredients. Does any one have any idea how to figure out calories for something like this??? Any help is appreciated!!

Replies

  • jcdoerr
    jcdoerr Posts: 172 Member
    In for more information if anyone out there has any answers.

    I make my own greek yogurt at home as well with fat free organic milk, so I use the informational nutrition from other non-fat plain yogurts that are commercially available (e.g. Chobani).

    Another thought would be to take the total amount of calories from the quantity of milk you're using, then divide it by how many servings of yogurt you get out of it. I use a half-gallon of fat free which totals 720 calories, and I get about 7 4-ounce servings from that, which equals about 103 calories per serving. Or 26 calories per ounce. In all actuality the calories are probably less than this, since the bacteria are consuming some of the natural sugars from the milk during the fermentation process. That's about as close as I can figure, but I'm not too worried with overestimating a little at this point. Hope that helps!
  • dopeysmelly
    dopeysmelly Posts: 1,390 Member
    In for more information if anyone out there has any answers.

    I make my own greek yogurt at home as well with fat free organic milk, so I use the informational nutrition from other non-fat plain yogurts that are commercially available (e.g. Chobani).

    Another thought would be to take the total amount of calories from the quantity of milk you're using, then divide it by how many servings of yogurt you get out of it. I use a half-gallon of fat free which totals 720 calories, and I get about 7 4-ounce servings from that, which equals about 103 calories per serving. Or 26 calories per ounce. In all actuality the calories are probably less than this, since the bacteria are consuming some of the natural sugars from the milk during the fermentation process. That's about as close as I can figure, but I'm not too worried with overestimating a little at this point. Hope that helps!

    I do the same. The differences are probably so tiny that I'm not worried.
  • WalkingAlong
    WalkingAlong Posts: 4,926 Member
    If you want to get OCD with it, you could take the milk (and starter) calories and subtract out the calories for the amount of whey you drain off. I read somewhere it's like 60 calories a cup. Then divide by servings.
  • dervishandbanges
    dervishandbanges Posts: 6
    If you want to get OCD with it, you could take the milk (and starter) calories and subtract out the calories for the amount of whey you drain off. I read somewhere it's like 60 calories a cup. Then divide by servings.

    I wonder if it would be same calorie estimate for non-dairy "whey"?
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