Great question, prop. I am following. But I wonder if that whey may need to have salt and Calcium Chloride added to maintain the integrity of the cheese.
Not sure. Whey will sour quickly, but I guess if there's salt maybe not.
I think it's better to just wrap with seran wrap or similar, airtight. I put the mozz ball in there sorta spin it, wrapping it like a tootsie roll. Maybe a bad explanation.