Place a bowl under the hanging cloth to collect the dripping whey.
This is what my installation for making homemade telemea looks like. I recommend straining the cheese for at least 8 hours, or even more, if you want denser telemea.
If you leave it for longer, for more than 12 hours, say, the cheese will begin to ferment and it will have a slightly sour taste (this only in case it curdled for only 3 hours).
So, you can adapt the taste and the texture according to your likes and in the steps you want - either when curdling or when straining the cheese.