Author Topic: Curd - Shattering  (Read 707 times)

Offline Foodstylist

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Curd - Shattering
« on: February 13, 2012, 05:45:57 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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Offline Gürkan Yeniçeri

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Re: Curd - Shattering
« Reply #1 on: February 13, 2012, 06:05:25 PM »
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.

Offline Foodstylist

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Re: Curd - Shattering
« Reply #2 on: February 13, 2012, 07:14:38 PM »
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?



Online Sailor Con Queso

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Re: Curd - Shattering
« Reply #3 on: February 13, 2012, 09:45:27 PM »
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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Offline Foodstylist

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Re: Curd - Shattering
« Reply #4 on: February 13, 2012, 10:37:39 PM »
I used raw milk.


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Offline John (CH)

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Re: Curd - Shattering
« Reply #5 on: February 14, 2012, 06:34:15 PM »
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.