Curd - Shattering

[Foodstylist]

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?

[Gürkan Yeniçeri]

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]

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]

Curd shattering is generally caused by over processed milk. I would switch brands. Try to find cream line milk that isn't homogenized.

[Foodstylist]

I used raw milk.

[Cheese Head]

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.