Some styles of blue cheese direct you to drain the curd then add the salt before putting it into a form. Camembert is a different type of cheese, so is made differently. Try not to worry about the differences, just follow the directions you have for camembert. As LB says, you needed more forms - I use 3 for a make of 4l milk. I recently made the mistake of using only 2, I kept ladling curd in until the forms were full, and as a result by the time the centres were softened the outer curd was very runny. Maybe you did this too, or maybe because of the way your curd was so rubbery, they did not drain down much. I agree with LB, as soon as they feel firm enough to survive amputation, cut them in half. Then put them in whatever you are using as a cave on a rack over something to catch moisture turn them every day and wait for the fuzz to appear. When they are covered with fuzz wrap them up and put them in your regular refrigerator. Don't throw them out, give them a chance to come good - you won't lose anything will you, by waiting.