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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.)
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.
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)
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I can't think of any chemical process (which is what making yoghurt is) which does not use energy. As the lactose converts to what? (lactic acid?) some energy is involved, perhaps it is not substantial, but there still will be a net loss in energy.
Drop half the carbs from milk as they count by difference when they count yogurt.
In the strained yogurt version, just use the macros from a commercially strained full fat yogurt and copy/paste. Oh, and bacteria eat sugar.
Thanks, people. I'm not *nal... I want to know how many calories, exactly, in both the strained yogurt and the whey, so I don't get fat by mistake.
Quote:
Originally Posted by LiFeIsGoOd
How exactly are you making your own yogurt anyway?
Yogurt
8 tbsp of last batch's yogurt or some new yogurt from the store.
16 cups milk (I use whole, usually)
4 four cup containers with lids (or whatever)
Heat the yogurt in a big pot until it's 180 degrees. Real heat, not that Celsius crap.
Turn on the light in the oven. The oven will warm to 75-90 degrees. Doesn't have to be exact.
Remove milk from heat and let cool down to 120-125 degrees.
Put 2 tbsp of starter yogurt in each container. Stir in a little warm milk and stir to blend together. Add remaining milk to each container and gently stir to mix. Cover the containers and place them in the over. Leave the light on and leave the containers in oven for at least 4 to 8 hours or overnight.
Thanks, people. I'm not *nal... I want to know how many calories, exactly, in both the strained yogurt and the whey, so I don't get fat by mistake.
Yogurt
8 tbsp of last batch's yogurt or some new yogurt from the store.
16 cups milk (I use whole, usually)
4 four cup containers with lids (or whatever)
Heat the yogurt in a big pot until it's 180 degrees. Real heat, not that Celsius crap.
Turn on the light in the oven. The oven will warm to 75-90 degrees. Doesn't have to be exact.
Remove milk from heat and let cool down to 120-125 degrees.
Put 2 tbsp of starter yogurt in each container. Stir in a little warm milk and stir to blend together. Add remaining milk to each container and gently stir to mix. Cover the containers and place them in the over. Leave the light on and leave the containers in oven for at least 4 to 8 hours or overnight.
Refrigerate and eat it.
Wow, never heard of anything like that. Did you mean heat the milk a big pot? And why do you need to have the 2 tbsp of yogurt?
Wow, never heard of anything like that. Did you mean heat the milk a big pot? And why do you need to have the 2 tbsp of yogurt?
Yeah, like a stock pot.
Yogurt has live bacteria*, and once it's in the warm milk, it starts eating and multiplying, making your milk into yogurt.
I've made it many times now. I'm currently polishing off a batch and am getting ready to make another, tonight. Each time, I use a little bit of the last batch to make the next batch. Going into the 4th generation, tonight. I'd be at generation 8 or 9, but I forgot and ate it all once.
* most still does now, but make sure the label says something like "contains live cultures."
Homemade Yogurt Stats?
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