You can use $10 of white mold culture to make cheese from 1000 gallon worth of milk. Is it really worth your effort to try and save money to reculture white mold? I can understand lactic starter... but p candidum seems like it's not cost effective to do in house.
If you really want, I can guide you through a home culture process for white mold. But it is far easier to take some rind from an existing cheese, puree it, and spray the new cheeses with it. It simply make enough white to where it will transfer readily to new cheese.
And as Sailor said, it won't work in straight milk (the way you describe, identically to a lactic mother. It's technically possible to use a modified milk medium, but not cost effective)