Basically, once it got as fermented/sour as I wanted it, with that sort of tangy flavor (which, as noted, took about six weeks, so you’ve got some time to go still), all I did was drain it, press it into pucks, and store it in olive oil in the refrigerator. Then used it in place of cheese in a few different dishes where it seemed to make sense, or just ate it as a snack with some fruit and nuts. I can’t say I was wowed by it, it was an interesting kitchen exercise, but I’ve not made it again, so… there’s that.