I to am playing with lactic ,
One thing I found is that the slower you can get the ph to drop the better the flavor of curd at the end . So les is better when it comes to starter , I also use a very slow one , it can take 8 hrs or more to drop below 6
Mine is so delicious after it is salted I am temped to just eat it all right then.
Also you need to get it as dry as possible even if it means wrapping it in cloth after it is out of the mold.
Or else you will get slip skin .
I generally go 24 hrs for the set , scoop into molds , 24 hrs in molds , then salt and 24 hrs wrapped in cloth and flipped a few times , I might even replace the cloth more than once if it gets too wet.
I suspect that with raw milk or goat milk the curd would not need the cloth