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/ck/ - Food & Cooking

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5559188 No.5559188 [Reply] [Original]

If I make my own yogurt with some cultures and whole milk, then will the resulting yogurt have maybe 170 or so calories per cup if the milk used to make it was 150 calories per cup?

>> No.5559196

Interesting question. The culture will be using some of the calories in the milk for their own metabolism, therefore some calories will be lost.

If it is was a closed system you could assume the caloric content would not change appreciably.

I am not really sure.

>> No.5559204

>>5559196
maybe it would be more or less the same.

the bacteria eats some of hte calories, but at the same time you lose some water to evaporation and the heat, so the resulting mixture is more dense than orginal milk

>> No.5559210

>>5559188
You have to factor in the calories from the preserves or honey too, unless your eating that nasty unsweetened shit like a hippie vegan. But all this nutrition talk is ridiculous, it's all genetic.

>> No.5559221

>>5559210
i make it plain, no sugar or preserves or honey

>> No.5559235

>>5559210
>that nasty unsweetened shit like a hippie vegan. But all this nutrition talk is ridiculous, it's all genetic.
The sad thing is, you probably consider yourself above-average intelligence.

>> No.5559238

>>5559210
>But all this nutrition talk is ridiculous, it's all genetic.
Are you talking about the genotypes of the yogurt culture or implying that the nutritional profile of food is of no concern because of genetic variation in humans?

>> No.5559239

>>5559196
It wouldnt be lost, and if anything itd be insignificant due to heat.
The microbes would be eating and shitting in the same place you're eating, energy is converted, not destroyed.

OP i remember in science class we used bunsen burners to determine the calories of things. try that mayb e

>> No.5559259
File: 52 KB, 536x400, bill cosby laughing.jpg [View same] [iqdb] [saucenao] [google]
5559259

>>5559235

>> No.5559270

>>5559239
The microbes would be assimilating part of the nutrients as biomass and excreting secondary metabolites and wastes. But these would also be volatilizing and leaving the yogurt environment.

>> No.5559290
File: 137 KB, 250x250, 1403208846584.png [View same] [iqdb] [saucenao] [google]
5559290

>>5559210
OP's post was one sentence long. You couldn't even read one sentence.

>> No.5559293

>>5559290
lol

>> No.5559307

>>5559270
still seems pretty insignifcant

>> No.5559358

>>5559188
is that your own yogurt OP? looks bretty gud.

>> No.5559367

It'll be thin unless you strain it. Add powdered milk to it for thickness.

>> No.5560888

>>5559290
lol

>> No.5560894

>>5559358
no, but min elooks similar enough

>> No.5561977

>>5560894
then post a pic