I eat plain yogurt almost every day. The reason you can count fewer carbs is
that the lactose is converted to lactic acid in the process of making the
yogurt (not in the body) so when you eat it your body never sees most of the
lactose.  http://www.lowcarbluxury.com/yogurt.html

PLAIN YOGURT all the way for me.  The ONLY ingredients in the brand
I buy are whole milk and bacterial culture.  Dannon yogurt has an
obscene list of ingredients, the first of which is water, and
artificial colorings up the wazoo.  Go to the dannon web site and
take a look at the list of ingredients, I am not making it up.
It's basically a pudding.  Real yogurt IS yogurt, and doesnt.

Here's a sample of the list of ingredients in the "raspberry &
cream" concoction that they dare to call yogurt.

       Water, ultra-filtered skim milk, cream, raspberry puree, contains less
than 1% of whey protein concentrate, modified corn starch, Kosher gelatin,
natural and artificial flavors, sucralose, potassium sorbate (to maintain
freshness), Red 40, malic acid, Blue 1, sodium citrate. Contains active
yogurt cultures.

CM

The cultures eat most of the lactose in the process of turning the milk
into yoghurt.  The label lists what went INTO it, not what ended up
being in the product.

Enjoy your fullfat plain yoghurt!  I make my own.

Priscilla

Lady o' the house  burbled across the ether:

Yep.

 I bought some Dannons for hubby a few

From: http://www.lowcarbluxury.com/yogurt.html

Doctors Jack Goldberg, and Karen O'Mara explain in their book The
GO-Diet:

The problem with the stated carbohydrate content on the packages of
fermented food products arises because the government makes
manufacturers count the carbohydrates of food "by difference." That
means they measure everything else including water and ash and fats and
proteins. Then "by difference," they assume everything else is
carbohydrate.

This works quite well for most foods including milk. However, to make
yogurt, buttermilk and kefir, the milk is inoculated with the lactic
acid bacteria. These bacteria use up almost all the milk sugar called
"lactose" and convert it into lactic acid. It is this lactic acid which
curds the milk and gives the taste to the product.

Since these bacteria have "eaten" most of the milk sugar by the time you
buy it (or make it yourself.) At the time you eat it, how can there be
much carbohydrate left? It is the lactic acid which is counted as
carbohydrate.

Therefore, you can eat up to a half cup of plain yogurt, buttermilk, or
kefir and only count 2 grams of carbohydrates (Dr. Goldberg has measured
this in his own laboratory.) One cup will contain about 4 grams of
carbohydrates.