If you mean that your curds broke into very small pieces as soon as you stirred them , that is normal for a lot of Pasteurized/Homogenized milk.
A lot of my makes do that , some cheeses call for very small curd , I just made a Gruyere yesterday that called for "rice size" curd.
That recipe is somewhere on this forum , I just can't seem to find it right now.
Anyway , if that's what you meant by "small instant curd" , they are still usable , in fact even desirable for some cheese types.
Another thing I have found with very small curd , they tend to expel a lot of whey when stirring , so I cut back on the weight when pressing so as not to expel too much more during that phase , and it seems to work , my cheeses have a better texture from doing so.