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?
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.
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?
Curd shattering is generally caused by over processed milk. I would switch brands. Try to find cream line milk that isn't homogenized.
I used raw milk.
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 (https://cheeseforum.org/articles/wiki-cheese-curd-coagulation-defects/) article Small Curd particles section, too late now but a picture would have helped diagnosis.