Nutrition in Curds v. Whey

[norahd]

So Alton has a recipe for homemade Cottage Cheese using skim milk & vinegar. The curds & whey separate - the curds being the cottage cheese - so what would the nutrition be on that? Not the same as the milk, since the whey is now gone...

www.foodnetwork.com/recipes/al ton-brown/qu
ick-cottage-cheese-recipe/index.html

[RacerBill]

Not sure what you mean by "what would the nutrition be on that."

Cottage cheese is always made with skim milk. Milk contains primarily two proteins - casein and whey. The curds are formed when casein clumps together (it's also what forms the skin on pudding). If I remember right, Alton explains all that stuff in the show.

I suppose if you want to be REALLY frugal, you could drink the leftover whey, but it's not too pleasant. There's a reason the whey powder you buy is loaded with artificial flavoring.

Usually before it's served, the curds are mixed with cream or whole milk to make the traditional cottage cheese.

It's a fun experience to make your own. It's a bit more time-consuming than I really like, but it gives you the chance to control the ingredients, especially the salt content.

[norahd]

Originally Posted by RacerBill

Not sure what you mean by "what would the nutrition be on that."

Cottage cheese is always made with skim milk. Milk contains primarily two proteins - casein and whey. The curds are formed when casein clumps together (it's also what forms the skin on pudding). If I remember right, Alton explains all that stuff in the show.

So if I drink milk, I'm drinking casein and whey. Assume it's 4g of protein, 5 carbs - 38 calories. It also has nutrirents like calcium, potassium, etc.

If I basicly break the milk into it's 2 components (curds & whey) - and eat just the curds - then I won't be getting all 4g of that protein, or all the calories, calcium, etc. So I'm wondering how much of all that is in the curds, and how much is in the whey (plus the bit of vinegar I added).

I'm thinking the store-bought CC is going to end up having more protein, etc. than if I make it myself, but I thought it'd be a good way to use up some milk when we had too much hanging around at risk for going bad.