Author Topic: Curd - Shattering  (Read 2956 times)

Foodstylist

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Curd - Shattering
« on: February 13, 2012, 11:45:57 PM »
I just made a Camembert from this site. Followed the recipes carefully. Let rest 90 min. Checked curd. It seemed like a clean cut , then crumbled into tiny curds.

Is there any saving it?

Offline Gürkan Yeniçeri

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Re: Curd - Shattering
« Reply #1 on: February 14, 2012, 12:05:25 AM »
Just continue the process and put the curd in your molds. It will be a dry cam though.

Welcome to the forum by the way.

Foodstylist

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Re: Curd - Shattering
« Reply #2 on: February 14, 2012, 01:14:38 AM »
Thank you. As you may be able to tell, I'm also new to cheese making.

I know is said I followed the recipe, but I did add more cream. A 7:1 ratio.

Any thoughts on why this happened. Was it too much fat perhaps?



Sailor Con Queso

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Re: Curd - Shattering
« Reply #3 on: February 14, 2012, 03:45:27 AM »
Curd shattering is generally caused by over processed milk. I would switch brands. Try to find cream line milk that isn't homogenized.

Foodstylist

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Re: Curd - Shattering
« Reply #4 on: February 14, 2012, 04:37:39 AM »
I used raw milk.

Cheese Head

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Re: Curd - Shattering
« Reply #5 on: February 15, 2012, 12:34:15 AM »
Welcome Foodstylist!

Curd shattering, breaking into small particles when cutting means a rennet coagulation problem. Some ideas on small particles in our Wiki: Coagulation Defects article Small Curd particles section, too late now but a picture would have helped diagnosis.