How many calories are in 1 bowl of homemade yogurt?

October 23, 2025 •

4 min read

A standard cup of homemade, plain whole milk yogurt contains approximately 150 calories. However, the actual calorie count for a bowl of homemade yogurt varies significantly based on the milk fat content, serving size, and any additions, giving you complete control over your nutritional intake.

Quick Summary

The calorie count for a homemade yogurt bowl depends heavily on the milk's fat percentage and added toppings. Using whole milk results in a higher calorie count than skim milk, while toppings like granola, honey, or fruit also increase the total. Calories are calculated by summing the caloric value of all ingredients used.

Key Points

Milk Fat is Key: The fat content of your milk directly determines the base calories of your homemade yogurt, with whole milk having the most and skim having the least.
Toppings Add Up: Sweeteners, granola, nuts, and seeds can significantly increase your bowl's total calorie count, so measure these ingredients carefully.
Calorie Calculation is Simple: Estimate your homemade yogurt's calories by checking the nutrition label on your milk carton and factoring in any additional ingredients.
Straining Concentrates Calories: Making Greek-style yogurt removes whey, which concentrates the fat and protein, resulting in higher calories per ounce compared to unstrained yogurt.
Control Over Ingredients: Homemade yogurt provides superior control over your diet by eliminating unwanted additives and excessive sugars found in many commercial products.

The question of how many calories are in 1 bowl of homemade yogurt does not have a single answer, as the final number is determined by several factors entirely within your control. The primary determinant is the type of milk used, with other significant variables including the portion size and any extra ingredients you mix in. Unlike many store-bought varieties that contain added sugars and preservatives, homemade yogurt allows you to precisely track and manage your caloric intake.

The Starting Point: Milk Fat Content

The most important factor influencing your homemade yogurt's calorie count is the milk you choose. The fermentation process itself consumes some of the milk's natural sugar (lactose), but for practical calorie estimation, the final yogurt's nutritional profile closely mirrors the milk you started with.

Whole Milk: Yogurt made with whole milk will have the highest fat content and, consequently, the highest number of calories. A single 8-ounce cup of plain, homemade yogurt made from whole milk contains about 149-150 calories.
Low-Fat (2% or 1%) Milk: Using low-fat milk reduces the calorie count by decreasing the fat content. An 8-ounce cup of yogurt made from low-fat milk generally contains fewer calories than whole milk versions, around 154 calories for 8 oz of low fat yogurt.
Skim Milk: For the lowest calorie option, use skim milk. This results in a much lower fat content and a lighter yogurt. An 8-ounce cup of plain, homemade skim milk yogurt contains approximately 137 calories.

How to Accurately Calculate Calories

Calculating the calories in your homemade yogurt is straightforward because the conversion from milk to yogurt has a roughly one-to-one yield in volume. The minor calorie change from fermentation is negligible for most home calculations. Follow these steps to get a good estimate for your specific batch:

Start with the milk: Note the total calories listed on your milk carton. If you use a full gallon (128 oz) of whole milk (approx. 2400 calories) to make 16 servings of 8 ounces each, your base calorie per serving is 150 calories.
Account for additives: Any other ingredients, such as milk powder for thickening or sweeteners, must be added to your total calorie count.
Sum and divide: Tally up the total calories from all your ingredients. Divide this total by the number of servings or the total volume of yogurt you produced. This gives you an accurate calorie count per serving.

A Tale of Two Yogurts: Homemade vs. Store-Bought

While the nutritional breakdown of plain yogurt is similar whether it's made at home or bought from a commercial producer, the biggest difference lies in the ingredients you control.


Feature	Homemade Yogurt (Plain)	Store-Bought Yogurt (Flavored)
Added Sugars	None, unless you add them	Often contain significant quantities of added sugars
Probiotics	High concentration of live, active cultures	Probiotic count can vary; some heat-treated varieties have none
Additives	None	May contain preservatives, thickeners, and artificial flavors
Flavor Control	Customize sweetness and tartness to your preference	Limited to manufacturer's options, can be overly sweet
Cost	More cost-effective over time	Higher cost per serving

Toppings That Tip the Scale

What you add to your bowl of homemade yogurt can quickly increase the overall calorie count. To maintain control, portion your toppings carefully. Here are some common additions and their approximate calorie contributions:

Honey or Maple Syrup: A tablespoon can add between 60-70 calories.
Granola: A half-cup serving of granola can add 200-250 calories or more, depending on the brand and ingredients.
Fresh Fruit: A half-cup of fresh berries or a small banana is a healthier option, adding around 40-60 calories.
Nuts and Seeds: A quarter-cup of almonds or walnuts adds approximately 200 calories, while a tablespoon of chia or flax seeds adds about 60 calories.
Dried Fruit: A quarter-cup of raisins or dried cranberries can add about 100-110 calories due to concentrated sugars.

The Greek Yogurt Factor: How Straining Changes Calories

Making Greek-style yogurt involves straining the homemade yogurt to remove some of the whey, the watery part of milk. This process concentrates the remaining yogurt, resulting in a thicker, creamier texture and a higher protein content per serving. While this significantly boosts the protein, it also increases the calories per ounce. You will have to calculate the calories by determining the final yield of strained yogurt from your starting milk.

Your Calorie Checklist for Homemade Yogurt

Start with the Source: The first and most crucial step is to know the nutritional facts of the milk you are using, as this forms the base of your calorie calculation.
Document Your Additives: If you include milk powder, sweeteners, or other mix-ins, note their calories and add them to your total.
Know Your Yield: The final volume of yogurt you produce from your batch will help you determine the calories per serving. Remember, the volume is very close to the starting milk volume.
Measure Toppings: Use standard measurements for toppings to keep track of added calories. A kitchen scale can provide the most accurate measurements.
Factor in Straining: If making Greek yogurt, be mindful that straining concentrates nutrients and calories. You'll need to calculate based on the final, reduced volume.

Homemade Yogurt Calorie Comparison Table


Milk Type	Approx. Calories (per 8 oz / 1 cup)	Approx. Protein (per 8 oz / 1 cup)
Whole Milk	149-150	8.5g
Low-Fat (1-2%) Milk	154	12.9g
Skim Milk (Nonfat)	137	14g

Conclusion: The Final Tally

Determining how many calories are in 1 bowl of homemade yogurt is a personal calculation, not a one-size-fits-all metric. By understanding the base calories of your milk and conscientiously measuring any additions, you gain complete control over the nutritional value of your breakfast or snack. While a plain, 8-ounce bowl of whole milk yogurt provides about 150 calories, it's the added sweeteners, fruit, and granola that often contain the majority of a bowl's total energy. Making your own yogurt empowers you to create a healthy, nutrient-dense meal tailored to your specific dietary needs and preferences, all while enjoying the numerous probiotic benefits.

For a great resource on making homemade yogurt, check out this guide from Serious Eats.

Frequently Asked Questions

No, for practical home use, the change in calorie count is negligible. The bacterial culture consumes some lactose (milk sugar), but the total calories remain very similar to the milk you started with.

Straining removes liquid whey, concentrating the yogurt's solids, including fat and protein. This means that while the total batch may have fewer calories, the remaining, thicker Greek yogurt has a higher calorie count per ounce.

Yes, you can use non-dairy milk like almond, soy, or coconut milk. The calorie content will depend on the specific non-dairy milk you use, so check its nutrition label for an accurate base calculation.

Using a higher-fat milk will naturally produce a thicker yogurt. Alternatively, you can add a small amount of nonfat dry milk powder or strain the yogurt after it sets to achieve a thicker consistency without significantly increasing the calorie load.

No, you do not need a special machine. Yogurt can be incubated using simple methods like wrapping a pot in a blanket, using a slow cooker, or placing it in an oven with the light on. The key is to maintain a consistent, warm temperature.

Homemade yogurt can have a higher concentration of live probiotics because it is less processed and can be fermented for a longer period. Many store-bought yogurts, particularly those that are heat-treated, lose some or all of their beneficial bacteria.

An 8-ounce cup of homemade regular (unstrained) whole milk yogurt has about 150 calories. The same volume of strained (Greek) yogurt would be significantly higher in calories because the straining process concentrates the nutrients and reduces the overall volume.