I make yogurt at home for various reasons. I start with whole organic milk and ferment it for 36 hours. Most internet sources I read say 4 hours is sufficent but with this length of fermentation I get a very tart, almost citrusy flavor that I like. I assume this is coming from a very complete fermentation of all the lactose present.
My question is does this affect the level of carbs in the finished product? Are the same amount of carbs and calories present in the yogurt as were in the milk itself. Anyone know?