In America, farmer's cheese developed as a breakfast item. Even with limited budget kitchen equipment, it was easy to produce. Packed with protein and easy to digest; it's not difficult to understand why this became a staple of a farming breakfast.
Arethusa's Farmer's Cheese is made by first gently warming milk. Then the milk is inoculated with starter cultures. This helps to develop a tangy flavor. To obtain a scoopable texture, farmer's cheese is introduced to lactic acid which coagulates the mixture into a solid mass. Each batch is then left to acidify and "set" for 7 hours after which excess liquid is drained overnight.