Curd Cutter - Wayne's Build

[coffee joe]

Thanks to all for the input. We seem to have gotten off the topic of cheddar mills and milling. So, as the direction this has taken is important, I'm starting a new thread with my cheddar making questions.

[Jaap Jongia]

Perhaps this could help? A nice plastic/stainless steel mill. Works very well for the smaller cheese maker.

[Tomer1]

If you do not have a pH meter I would follow JDs advice

I remember reading about this old 1900s (before pH meters were available) heated metal bar technique to check the acidity of curds during cheddaring.  I think its called the "Hot Iron Test". 

A more convential,fast and easy way to do it is check the whey's acidity.
It requires just a volumetric plastic syringe,clear glass\plastic tube, color indicator and 0.1N NaOH. 
There are "wine acid test kits" which can be bought for about 10$ with the entire kit assembled.

[Jaap Jongia]

You think this would be of use?

[Caseus]

Aren't those fat rods just going to mash the curds?  Seems like you'd want thinner blades.  Is it made specifically for milling curds, or is it a repurposed mill originally designed for another use?

[Tomer1]

It seems that commerical curd mills are more of equally spaced thin metal knives of sort.
The designed you showed looks more like a small fruit\apple mill.