My recipe calls for draining the cheeses in their molds for 12-14 hours, and flipping them after 3-4 hours when they have firmed up enough to be handled. I have found that after draining, unmolding and salting that they will still lose some whey.
For me the tricky part of this cheese is moisture level/humidity. It's very important that the cheeses do not sit in whey. They should be elevated somewhat so the whey can drain away. Keep the whey mopped up during this time, and wipe up beads of moisture from the box when it appears.
Keep us posted how it goes.