The other day, while unsuccessfully looking for creme fraiche at the store, I decided to try farmer cheese to see if it would suffice. I got home and tried it, and it's definitely a whole other beast. I decided to try nuking it to see if that would smooth it out, and, of course, ended up with a mozzarella-like cheese and whey.
So, now I have a lot of it yet. How can I use it? I'm considering using a dollop on top of a pasta dish tonight, like ricotta. But is there anything that would better highlight it? It's good, and I love ricotta, and this is quite similar. I'd love to hear some fun ideas.