My daughter was diagnosed about a year and a half ago, and I'm just now getting back to the amount of cooking from scratch I did before diagnosis. At first it was just too easy to use foods where the carb total was right on the package rather than calculate from ingredients. I've started making my own yogurt again. It's not hard to add up the carbs in the ingredients, because I just use milk and a little yogurt as a starter. This tells me how many carbs are in the yogurt before incubation. However, during incubation some of the lactose (clearly a carb) is changed into lactic acid. Is lactic acid digested as a carb? If not, how can I best know how much has been converted? Obviously there is some trial and error involved, but there's a huge difference between 12 grams of carbs a cup and 4 grams of carbs a cup, as some on the internet seem to estimate carbs in homemade yogurt. Also, in baking homemade bread, I can calculate the carbs in the dough, but do the yeast convert any of the carbs into something that my daughter's body won't digest as a carb? If I strain the yogurt to make greek yogurt, I know that the whey has more carbs than the remaining yogurt, but how much? We calculate the carbs in my daughter's meal down to the nearest half gram because we do MDI with diluted insulin, so I do need to be relatively accurate. Thanks for any ideas.