Tonya, it's cottage cheese or ricotta that you've got there!  Put it in some cheesecloth in a strainer and let it sit for a few hours or overnight with a heavy plate on top of it, and voila!  Yum.

Jean

Tonya Lee wrote:

I have been making whey for a while and use it all the time, but I'm a
little confused on what to do with the curds (or as NT calls it: cream
cheese). I've tried to use it as I would commercial cream cheese, but
didn't have good results. I would love to hear any info or ideas you
all might have. Surely there's no reason to throw this good stuff out ...

Also, if anyone has a reliable source for eggs, would love for you to
share that as well. Thanks!!!

Tonya