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.