Homemade yogurt. Is there a caloric difference when milk turns to yogurt???
I make homemade yogurt, and always use 4 litres (approx. 4 quarts) of milk. After it's fermented and the whey has separated from the yogurt draining from the cheesecloth, there is always 6 cups of whey that drains from the milk/yogurt. I'm wondering if there is a calorie difference between the process of milk to yogurt.
I just figure that six cups of whey must account for some calories. The milk fat is not relevant to this question, but I use either 2% or skim. I hope this makes sense. Thanks.
Doubt that it's anything worth discussing. Whey is water content, amino acids, calcium, potassium and vitamins; the fat content of milk ends up in the curd. The caloric reduction would be minimal and not worth mentioning. If you're looking for a lower fat yogurt, use 2% or less milk, as you're doing.
I hope you're repurposing the whey in baked goods, hot cereals, soups, smoothies, soaking beans, or as a marinade for meat, with the addition of herbs and garlic. It has some real healthful benefits.