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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: Foodstylist on February 13, 2012, 11:45:57 PM

Title: Curd - Shattering
Post by: Foodstylist 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?

Title: Re: Curd - Shattering
Post by: Gürkan Yeniçeri 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.

Title: Re: Curd - Shattering
Post by: Foodstylist 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?

Title: Re: Curd - Shattering
Post by: Sailor Con Queso 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.

Title: Re: Curd - Shattering
Post by: Foodstylist on February 14, 2012, 04:37:39 AM

I used raw milk.

Title: Re: Curd - Shattering
Post by: Cheese Head 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 (http://cheeseforum.org/articles/wiki-cheese-curd-coagulation-defects/) article Small Curd particles section, too late now but a picture would have helped diagnosis.