I'm embarrassed to admit I've spent a considerable amount of brainpower trying to figure out how whole milk Greek yogurt still has ~2x more protein than fat. I make my own Greek yogurt with whole milk as it's incredibly cheap but I'm still skeptical of the macro ratio. Here's one brand that uses only whole milk and culture: http://strausfamilycreamery.com/product ... ain-yogurt . I guess the confusion comes from the straining step; everything I've seen shows that the strained whey has more protein than fat, so it makes 0 sense that the resulting yogurt would still have more protein than fat. Can anyone whey in on this?