Well, I went ahead and did it. The milk didn't thicken all that much, but did have a sour taste and smell, so after about 24 hours I froze it in ice cube trays. Next day I did the Bondon recipe in Ricki Carroll's book. It turned out great, but I don't have an example to compare it to one that has been made with a commercial starter.
The cheese has a smooth texture like cream cheese, but a flavor that is a little lemony with light tang, kinda like what ya get from a fresh goat's cheese. Not very strong, and very enjoyable. A cheese that I will definitely make again.
Since this quick cheese turned out so good, I have started thinking I would make some cheddar, but you suggest, ryane, that the aged cheeses aren't quite as good. I don't mind a little different (my homebrews are often a little different, but damn good), but not wild about a lesser quality. Heck, why not try it. Milk is on sale right now. I think I'll give it a go and report back in a few months.