Linux and Kosher Baker,
Thanks!
Just a few clarifications:
1. Are the bacterial strains you mention (lactococcus lactis & leuconostoc mesenteroides and the "classic lactococcus blends") derived from non-dairy sources? From the sounds of their names, it appears as though there is some lactose in them! ... I ask merely as I am trying to make a purely vegan cheese.
2. From the little understanding I have of cultures, I assumed my cultured vegan buttermilk would work as a mesophilic starter. Perhaps it is not, and I thus need to use the strains you mention. Assuming that these cultures are vegan, would I add them to the cultured buttermilk starter I've already made? Or would I add at the same time as I add that starter (prior to adding the rennet/coagulant) to the milk? Or would I add it INSTEAD of my homemade vegan starter?
3. Assuming that these cultures are vegan, and to be added to the milk initially as a starter, would I then add the Nigari and/or Gypsum, INSTEAD OF or WITH organic vegetable rennet, after allowing the starter to set? Or is this where I might need to experiment?
4. Regarding the epsom salt: would I only use this to TEST for coagulation -- say, if I don't know IF a certain nut/seed/coconut milk will coagulate at all, would I use it to discover whether it's even possible, then proceed?
Again, I can't thank you enough. The coconut attempt was a meshy, messy blob ... Tastes really good, but is taking forever to drain ... At present, it's in cheesecloth and fine mesh strainer ... I'll wait til tomorrow to see if it drains dry enough to press ...
The macadamia/cashew "cheddar" I made before (which ALMOST curded) pressed nicely and is now air-drying ... Waiting to wax and age it ...