I forgot to add: I think the benefits of eating yogurt with active cultures far outweigh the possible carb content. And I tend to believe that Dr. Goldberg is correct that the act of culturing the milk reduces the carb content by half or more. He has measured this in his laboratory. I see no reason not to believe this.

Commercial yogurt is not cultured very long. I've read anywhere from 2-4 hours at most. When you make it yourself, you can extend that culturing time, increase the probiotic benefits, and reduce the carbs even further. 24 hours culturing time is what is recommended by Elaine Gotschall, who wrote the Specific Carbohydrate Diet.