Does 2% milk make decent cheese? I ended up with a gallon (almost 4 L) of 2% milk that I don't really need. I was thinking of making it into some kind of fresh cheese (i.e., farmer cheese or panir or something) to extend its life a bit. Will this milk make decent cheese, or do you really need full fat milk for that?
Yes, you absolutely can.

A couple of times I've had 1% or 2% milk left over after having guests, and not had any trouble turning it into ricotta or farmer's cheese.