Those look good, nice knit. They can take awhile to dry, as the soft curd holds a lot of whey and they sort of baste themselves for a bit. If you are going to vac bag them, keep a close eye on them as they may leak more moisture into the bag. If you can, I would avoid vac sealing them for a while yet. My own experience is that sealing, either in bags or wax, is probably best held off until at least a month, or even two, of aging au natural. If you have some ripening boxes (i.e. plastic boxes with lids that you can prop open), these will keep the local humidity up, so they dry out slow enough to avoid cracking, but also so they dry out enough so they won't leak whey! Still, I know others have been able to wax or bag quite young and have no problems, so there's a lot of variation due to local conditions.
Anyway, however you choose to go, age these out at the very least two months, but if you can, go for three with the thinner of them and four for the larger/thicker. If you are in need of cheese before then, give caerphilly a try. That is good to eat in three weeks, so you could have a few of those eaten by the time these ripen.
Well done on what looks like a successful make. Oh, while I think of it, I have made butterkase using yogurt as well, and those makes have had firmer curds (I think those makes also added LH and Strep.Therm. as well as the flora danica and buttermilk - bit of a kitchen sink of mix really). Check my 5th through 7th makes.
Hmmm, now I realise I've not made this in awhile. Maybe this will be my next make? Too many cheeses, so little ... room in the cheese fridge!