An elongated vat (10) has an inlet (16) for curds and whey, a normally closed whey sink (18) and an aperture (32) for the delivery of drained curds that is normally closed by a sealing cover (34). A horizontal trough (20) with perforated walls (22) is suspended in the vat at a position beneath the inlet for curds and whey and abutting against the end walls of the vat, and encompassing said delivery aperture. An auger (38) is rotatably supported in the trough and is driven by motor means (44) adapted to perform alternative rotations. Several cycles of alternative rotations subject the curds in the trough to weak squeezing, thereby drying the curds. Curds are eventually expelled by the auger after opening the sealing cover.