I keep making the stuff because my milk keeps turning. It's not proper anything, just low fat milk that's decided to acidify. So I heat it up to make sure I have all the casein curded (like ricotta) filter it, and reduce the whey to freeze and use in soups. Then I put the cheese in the fridge.
Sometimes I blend it into desserts. Or mix it with chives for a sandwich.
Sometimes it goes blue and I throw it away.