I survived my Queso Blanco adventure.
The stuff is like tofu! It basically has very little flavor of it's own, and is a tad rubbery. I salted it but should have used a little more salt. I'm going to try using it in a few dishes to extend the amount of ground meat I use or maybe even as meat replacement in a few recipes. Next batch I am going to have some garlic salt and chives to mix in before I hang it to form into a lump. I think I got around 2 pounds out of it, and I saved the whey to use for making bread. I heard it makes for a nice rich moist loaf. And the Queso Blanco freezes well, so once the goats are milking if I have no other use for the extra I can whip up some of this and freeze it to use later.