To deejaydebi, I don't know if your issue on this was ever resolved, but I noticed you cut the curd prior to ladle. The curd looked pretty firm, but if it's soft enough I might recommend not cutting it, and simply ladle it in light skims. We do this with our chevre into molds, and they drain well in 24 hours. Again, I know this post is old, but just hope to help.