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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Making Cheese, Coagulation
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Curd - Shattering
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Topic: Curd - Shattering (Read 3019 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?
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Gürkan Yeniçeri
The one who masters temperature and humidity can make any cheese.
Old Cheese
Location: Canberra / Australia
Posts: 703
Cheeses: 36
It's not a hobby, it's an addiction, a good one.
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.
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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?
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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.
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Foodstylist
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Re: Curd - Shattering
«
Reply #4 on:
February 14, 2012, 04:37:39 AM »
I used raw milk.
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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.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Making Cheese, Coagulation
»
Curd - Shattering