Nutrition calculation for Labneh/home made cream cheese

[bellac11]

I wasnt sure where to put this query, ideally I would have put this in a maths category but there isnt one!

Im going to be making my own labneh cheese

Ive got one on the go at the moment made from fat free skyr. I suspect it wont be that great but I wanted to test out the skyr and see what it tasted like, the skyr wasnt really being used anyway so I dont mind the experiment

However normally I will be making this from full fat yoghurt, with a fat content of about 3.5% and protein of about 4% and also from greek yoghurt with a fat content of around 10% and protein of around 6%.

Given that once either of these are strained the volume of the product is much less (although how much less I think depends on the yoghurt itself) I cant work out how to calculate its nutrition

Is there an easy way of trying to calculate the fat and particularly protein of the finished product, say it went from being 500g of yoghurt to 300g of labne for example?

I'd calculate the NVs from the original ingredients to start with.
I'm guessing that the liquid is whey, so weigh it & the NVs are probably available on-line.
Then subtract the whey from the total.
That will give the NVs for the total edible product, & then use a simple ratio to calculate per 100g etc.

Don't know if this is right !

Well bear in mind Im a maths thickie

So to use an example, say I start with 500g of product

Then I end up with 350g of cheese and 150g of whey

Do I consider that the NV in the original 500g is still in the 350g of the new cheese? Or has some of it dropped away in the whey?

The problem is the proportion is very different because the whey wont have the same NV as the final product?