I recently made my first semi-successful queso fresco; it tastes pretty good, looks all right (i was pretty excited about the sheer quantity of cheese even though it's not all that much) and I was pleased as far as a first run. As it's been sitting in a plastic container in the fridge, i've noticed small amounts of liquid pooling, and this has been consistent each day. I've wiped up the liquid to find it replaced within 12-24 hours.
What's causing this, and what can I do about it?
Thanks in advance for any help.