This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it.
In fact, the final step for culturing the milk goes:
After 12 to 18 hours, the cheese should look like yogurt (solid if tipped but still relatively soft). You may see some whey separating from the cheese. The whey is a mostly clear liquid.
The 'main ingredient' in both cultures are again, just different varieties of Lactic Acid Bacteria (plus sugars and rennet for cream cheese)
Cream Cheese Starter Culture: Sucrose, maltodextrins, lactic bacteria (Lactococcus lactis subsp. Lactis, Lactococcus lactis supsp. cremoris), Rennet
Yogurt Starter Culture: Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus
Upon following the same procedure as given for creation of cream cheese, with yoghurt culture +/- Rennet, what exactly would be the difference in the two cheeses as compared to each other?
I ask instead of experimenting because I'm having a hard time getting my hands on some cream cheese starter culture, so I'm hoping to get a voice of experience on this subject.
Note: There's a related question asking about usability of 'yoghurt cheese in cheese cake', but I'm more interested in knowing what the differences in the resulting cheeses would be, rather than just substitutability.