More on Curd Cheese
My buddy Raf mentioned that his mother used to process the curd cheese she made in a meat grinder to make it smoother. So i thought i would have a try.
I took my trusty Kenwood Kitchen Machine and used the meat grinding/sausage making attachment. (Btw, watch these pages for my adventures with sausage making.....)
The process was fairly simple. I used the finest of the three grinding meshes and ran the curd cheese through it twice.
Because the batch of cheese was not so large, an issue arises about all the cheese left in the worm screw inside the sausage attachment. To deal with this on the second run, i took some stale bread and sliced it into chunks. When done with the cheese i stuffed the croutons into the attachment and ran them through, watching carefully for when the bread actually made it out of the mincer. At that point i stopped, so as not to contaminate the processed cheese.
And the result was pretty good! Definitely not Philadelphia Cream Cheese, but much smoother and nice to spread.
By the way, for those of you unable to get kulturmjolke, i am experimenting on doing this with ordinary milk. When i get a reliable method going i will post it here too.