Quote:
Originally Posted by Lost Dog
What happens to the macros and calories of the milk as it becomes yogurt?
4 cups of whole milk became 4 cups of yogurt. Are the macros the same as the milk?
If I strain the 4 cups, I get 2 cups of strained yogurt and 2 cups of whey. What are the macro breakdowns of each?
I'm not looking for exact, just rough numbers.
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This
facts about yogurt page says
"The nutritional and caloric contents of yogurt, buttermilk and acidophilus milk are similar to those of the fluid milks from which they are made. Each is an important source of calcium, riboflavin (B2) and protein." However I'm not sure they are talking about strained yogurts when they say this.
The whey nutritional listings I found seemed to be for whey as a cheese byproduct. "Acid whey" comes from making cottage cheese and "sweet whey" comes from making cheese with rennet. I'm not sure if "whey" from yogurt is the same.
(For example Facts about whey, division of nutrients in milk into whey & cheese)