Ha, ha, nailed it!
Just made L. Reuteri Superfood which pretty much replicates the image!
The secret?
That's easy. Fat content, of course.
The L. Reuteri Superfood in the picture was made from part whole milk part cream (ratio 3:1 whole milk to cream)
But what you see in the picture is only the solid (the curd).
There was also a layer of liquid (whey) in the fermenting jar under the curd, that was not included in the picture (and awaits in the fridge to be used in another recipe. See recipes here).
This means that the 'cream cheese' is actually the result of a naturally-occurring separation.
It is normal for L. Reuteri Superfood (or L. Gasseri Superfood) made with high fat content to separate into two layers: a fatty curd on top and a thinner translucent liquid underneath.
You can scoop out the solid and strain it in a colander if you're aiming for a cream-cheese consistency, but don't throw away the whey. The whey is an integral part of the cultured superfood and is very nutritious. (See here for a chocolate whey beverage recipe)
To read more about the naturally-occurring separation in L. Reuteri and L. Gasseri Superfoods, see