Good point, nothing really, just as per records above, basically it just naturally drianed out moisture over 7 hours hanging and I think through the souring of the cheese from the starter culture creating lactic acid giving natural coagulation.
One problem is that it is still softer than most store bought cream cheese, not that that's bad. My previous batch, when sitting in fridge, had a little more moisture drain out, kind of like store bought sour cream or yogurt after you've taken a spoonful out and open the container 2 days later.
So I'd like to find a way to get it dryer, but I'm worried that hanging longer will make it too succeptable to airborne infection. Maybe using a light pressing rather than just hanging and gravity.