The carbohydrate content in yogurt comes mainly from the naturally occurring lactose, a type of sugar found in milk. During the fermentation process used to make yogurt, the live and active cultures (probiotics) consume some of the lactose, which results in a decrease in the carbohydrate content. u003cbr/u003eu003cbr/u003eWhen the yogurt is strained, some of the lactose-containing whey is removed, which results in yogurt that is higher in protein and lower in carbohydrates compared to unstrained yogurt or milk.