What's the chemistry involved in the fermenting process (it is fermenting, right?) that changes your item from milk to yogurt? I'd assume all calories are the same… but I guess I wonder if protein/carb changes at all when it switches over… but if there's no reason to suspect the change then prolly none occurs.
As for straining… here's stats for whey…
http://www.nutritiondata.com/facts/d...products/102/2
so, if nothing else… you could try extrapolating based on amounts how much the whey you have leaves strained yogurt… and then for cals at least be able to math math and whatnot.
(i'm sorry, headache is making this really hard for me, coherency not guaranteed at the moment.)