I am into making my own yogourt... incredibly better than the commercial stuff. I've read the threads on the carb content of yogourt, i.e., it's reduced by the action of the bacteria eating up the lactose, but I have found a "lactose free" 2% milk with only 8 grams of carbs per cup (250ml) made by "Natrel" (available at Farm Boy and Market Fresh in the Ottawa area) and was wondering what the carb content of yogourt made from this milk would be given that it has no lactose for the bacteria to eat up. Are there other sugars in milk (i.e., carbs) that would be eaten up? I've already made some yogourt from it and it is heavenly (even if it turns out to be 4g per 1/2 cup), but I'd really like to get a better handle on what might be the real carb content. Any thoughts on this?
Regards

I'm sorry I don't have an answer, but I think its a great question. I am also a big homemade yogurt fan. I will be checking back here to see the answer. I used to make yogurt with non fat milk powder. Then recently I made it with whole milk and it is GREAT!

Sorry to be the bearer of bad tidings, but:

• lactose is the only source of carbs in milk, so...
• I emailed Natrel last year on this very subject; it turns out it's not lactose-free in that there's no lactose in it but that they have added proprietary enzymes so that that lactose is properly broken down in the stomach by the lactose-intolerant (who lack these enzymes).

Hope this clarifies. That the milk has only 8 rather than the usual 12 or so grams is probably helpful, though.