if you do not do the cook phase, then you must cut smaller, to 4 mm, stir gently at first until the curds firm up, and then stir until the curds let go of enough moisture. There are two ways to help the curds let go of whey: through agitation, and through heat. If you are not using heat, best to compensate accordingly to make sure that the final moisture is appropriate. I would also cut the multiplier back to 2.5.
I know some people say that curds need to drain in the mold and that the mold is there to help finish up the wheel, but in my experience this is not so for tomme. For tomme, the curds must be completely done, and settle under whey to fuse into a solid cheese mass, and then the mold and cloth are there mostly to create a smooth outer rind and surface. My tommes when I make them and plop the curd mass in the mold, they settle maybe 1/2" max, meaning I finish the moisture target in the vat. Maybe try cooking next time, see how that goes? Tommes should not be quite that moist unless you have an excellent handle on affinage with ability to change aging conditions.