wow is that like proper cream cheese or want is this similar too? I see cream cheese as made with cultures and rennet.
Cream cheese is made from cream.
This is curd cheese, also called acid cheese.
You can use cultures if you want, in which case you'd pasteurise (80C for 30 seconds or 68C for 30 minutes), cool to the appropriate temperature (usually 21C to 26C for different cheeses) then add the culture, stir and add the rennet as and when the particular cheese recipe calls for it. Cut or strain, cheddar or not, according to recipe and so on.
You were wanting something quick and easy, and said you don't have much cream, so curd cheese using the ambient bugs seemed more suitable.
A traditional recipe was to put milk in a bag and place the bag under the saddle cloth before going out to ride the range. By evening, the milk was cheese