Farmer Cheese

Farmer cheese (also farmer's cheese or farmers' cheese) in American English refers most often to pressed Cottage cheese, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor.

During coagulation the mixture separates into curds (solid) and whey (liquid), then the whey is drained off. Further pressing out of the moisture yields the malleable solid results of pot cheese, whilst even more pressing makes farmer cheese, which is solid, dry and crumbly. There are many kinds of farmer cheese worldwide.

In Ghana, farmer's cheese is called wagashi or waagashi. It is made by Fulani women using grass-fed cow milk and Xylopia aethiopica leaves as the curdling agent. Waagashi is fried and eaten with a spicy peanut powder or used as an additive in various soups

source