Hi everyone, new around these parts. I had a stint making cheese a few years ago with some camembert and blue, stopped making for a bit because life got busy, been interested in getting back into it again. I've been reading a lot more this time around and came across lactic set cheeses and this got me thinking if it was possible to make an aged cheese from only store bought ingredients. The hardest thing for me would be the no rennet available at my local stores, so this is where the lactic coagulated comes in. So I was thinking of using cultured buttermilk as mesophilic culture. After more reading on lactic set cheeses I came across the method they make epoisses needing 16-20 hours to set the curds. I have an anova immersion circulator so I was thinking of setting it up in my big beer cooler with my pot of inoculated milk in it and letting it go for 16 hours. from there I could inoculate with some rind from a store bought camembert or a vein from a blue or even give washed rind a try.
So what do you guys think? Is aged cheese without specialty cultures and rennet possible?