I would try to make a "cream cheese" of sorts. Line a strainer with about four layers of cheesecloth. Then put the curds in the strainer, and let all the whey drip out. After it's all out, I gather the cheesecloth together with a rubber band, and hang it from my kitchen faucet, or from a spoon, suspending the "package" in a mason jar.
Yesterday morning, I used some cheese I had made like this for breakfast. I mixed it with some homemade strawberry jam, and put it into really thin omelettes, then rolled it up like crepes. Delish!