Greek yogurt protein content
I have been making my own greek yogurt lately.
It turns out that ti's much economical than buying greek yogurt from a store .
For example :
- Chobani 32oz plain nonfat greek 32 oz is $5.69 at safeway , on sale. Or $0.18 /oz
- Fage 0% plain greek 48oz is $6.49 at Costco. Or $0.14/oz
Skim milk yield about 40% greek yogurt weight, so 2 gallons of skim milk will yield about 111oz greek yogurt.
That's $0.07 per oz based on $7.98 for 2 gallons of skim milk at safeway.
Or $0.05 per oz based on $5.50 for 2 gallons of skim milk at costco .
This excludes the cost of starter obviously, it would cost a little more if I included it.
However, I calculated the protein content of my greek yogurt and it's less than the store brands. And sugar content (lactose) is higher as well. I'm wondering how the to achieve something closer to the store brand.
Here are my calculations from my most recent batch of greek yogurt.
07/04/14 Greek yogurt calories weight (g) carbs (g) sugar (g) fat (g) protein (g)
nonfat milk 396 1074 0 61.6 0 39.6
yogurt (Stonyfield) 16 28 0 1.1 0 2.9
total 412 1102 0 62.7 0 42.5
liquid whey 159 664 0 35.1 0 5.4
Total after straining 253 438 0 27.6 0 37.1
per 100g 58 100 0 6 0 8
per 170g 98.6 170 0 10.2 0 13.6
per 227g 131.7 227 0 13.6 0 18.2
This means my yogurt has 1.33:1 ratio of protein vs carbs.
This is not bad, but the store brand is like this :
Chobani , 150g : Carb : 7g, Protein : 15g
Ie. there is more than twice the protein content vs carbs - 2.14:1 to be precise.
Stonyfield, 227g : Carb 9g, protein 23 g.
That's a 2.55:1 ratio .
Fage, 227g : Carb 9g, protein 23g
2:55:1 ratio as well .
The liquid whey that's removed during straining removes carbs but protein as well .
1) How do I get my greek yogurt to have at least 2:1 protein vs carb content ?
2) Is there a way to remove more whey from the yogurt than 60 % ? I think the highest I have seen removed when straining for several days was about 66% weight removed vs the original milk + started weight.
Is this what commercial greek yogurt makers are doing ?
3) Is there a way to recover just the protein from the whey and put it back into the yogurt ?
Is that what those yogurt makers are doing also ?