I make homemade yoghurt using 4 litres of whole milk and 2 cups of 10% cream. I ferment this for 24 hours, then I put it in the fridge for four hours, and then strain it overnight to make a very thick Greek yogurt. How do I go about calculating carbs, protein, fat and calories? Assuming that most of the sugar has been eaten up during the 24 hour fermentation process? Appreciate your help I am on a low-carb diet.