Tag: Yogurt straining

According to the Food and Agriculture Organization (FAO), strained yogurt must have at least 5.6% protein content, while regular yogurt has 2.7%. Deciding if it is better to strain yogurt depends on your desired texture, nutritional goals, and culinary uses.

Contrary to what some might assume, Greek yogurt does not have less casein than regular yogurt; in fact, the straining process actually removes the liquid whey, resulting in a higher concentration of casein protein in the final product. This concentration is responsible for Greek yogurt’s characteristic thick texture and higher protein content.

A single cup (245g) of plain homemade yogurt made with whole milk contains approximately 8.5 grams of protein. However, this figure is highly dependent on your ingredients and methods, so answering “How much protein is in my homemade yogurt?” requires a closer look at your specific process.