Does cottage cheese lose any of it's nutritional value if you drain the liquid out of it?
I'm curious too. The liquid, I'm told, is the whey (and water), the curds are more casein (I would think, since cottage cheese is just cultured milk). You probably change the amino acid profile of the cottage cheese by draining it (I'd guess more casein, less whey), but a given volume of cottage cheese, either drained or undrained, probably has a very close macro breakdown. Anyone with concrete data?
The Gods taught us to forge Iron so that we would not be slaves-----old Germanic saying
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I imagine it loses a little, but probably not significant.
won't it mix back in with the curd if you stir it a bit?