new to the cheese making process. I don't wanna spend a lot of time and money ordering things online. I have rennet and cheese cloth already. Made a plastic mold and press out of household items. so ....cultures are next how can I make cultures for hard cheeses like chedder, Colby, muenster, gouda, edam, blue cheese or any cheese that is gonna be aged from "store bought" dairy. I would think that just like you can wash and reuse yeast from a beer batch, you can probably do the same with cultures. Maybe buy some cheese from the market and scrape some blue mold off a blue cheese and some how make a starter from it or off the rind of brie or some other cheese. Also how do you properly make culture starters out of buttermilk and yogurt? Is there a "pitch rate" for these cultures? can you pitch too much or not enough to properly inoculate the milk? If I somehow make my own culture how do I know how much to add since most recipes talk about adding cultures that have been purchased from a cheese making supplier.If some one with experience can answer any of these questions it would be greatly appreciated.