How much calcium in 24 hour yogurt? I use a half gallon of Organic whole milk & starter. I have heard yogurt has more calcium than milk after fermentation, but can find no measurements (or %DV)for calcium on homemade 24 hour yogurt.
Calcium is an element, so the biological-chemical processes of fermentation can neither create nor destroy it (and it does not become a gas which could float away). Therefore, the calcium content of your end product will be exactly the calcium content of your ingredients, so you if you know how much calcium is in your milk and starter then you have your answer.
- This is true of the absolute quantity of calcium, not the proportional quantity (to take an exaggerated example, if 1 litre of ingredients produced 0.75 litres of yoghurt then even if the quantity of calcium was the same the proportion would be much higher).
- It may be that the calcium after fermentation is in a different form which the body is more or less able to use (this is called bioavailability); you would need to research that question separately (my instinct, though, is that this is not the case).
- As rumtscho's comment points out, if your recipe involves discarding whey or some other part of the mixture then this reasoning no longer applies, and you would have to investigate whether the whey/discard contains proportionately more or less calcium than the remainder of the ingredients. However, the recipes I have seen for 24-hour yoghurt don't involve discarding whey or any other part of the mixture.