I agree with the comment on industry-made greek yogurt. If you make yogurt at home there are a ton of great uses for the whey if you should choose to strain it. We use it to start the next batch of yogurt, make smoothies, feed to live stock, feed to plants, make cheese ...
The lactose (milk sugar) is mostly gone because the bacteria ate it. The whey made from raw milk keeps for a long time.
Here is my very easy yogurt recipe:
I start with raw milk (full-fat if possible) and heat it in a large pot only to lukewarm (at most 110degrees F ).
In the meantime I heat my oven for just a few minutes, just so the oven rack feels warm but I can still touch it.
Once the milk is lukewarm I added my yogurt starter (about 1 -1 1/2 cups yogurt or whey or some commercial yogurt starter for a half gallon of milk).
I put the pot with milk and starter in the oven WITH ONLY THE OVEN LIGHT TURNED ON (assuming 40 watt lightbulb) and leave it overnight for anywhere from 10-12 hours.
After this time I either strain the yogurt in a fine metal sieve (don't push it through, just let it sit and/or move around slightly), or, if I'm short on time I just refrigerate the whole pot.
Full-fat raw yogurt taste great without sweetener but I do have it with some berries or apple and nuts as my breakfast. Very low-carb and very yummy without any sugar once you get used to it. Also no added starch as is so common in commercial yogurt.
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| Body Fat %: 19.9