There are various styles of farmer cheese and I’d like to point out the American-style, the European-style and the Amish-style. They do differ in flavor and texture and what is used to develop one recipe does not necessarily mean you can substitute another – even if the label says, “farmer’s cheese”.   The European style is very popular in Germany, Russia, Poland, the Czech Republic, Latvia, among other countries and regions.   The American and European style farmer cheeses are similar in that they are set with an acid; the resulting soured milk coagulates. For the American style the mixture is separated into curds, drained and pressed. The European style is made from simply ladling the soured milk into draining/straining sacks, yielding a very creamy texture. Both taste very bright and fresh with a gentle tartness.   They can be used in savory or sweet recipes, or simply spread on toast with jam or honey. Some aficionados eat it like one would eat yogurt.   The Amish type is firm and more akin to a Monterey Jack cheese and would not work in this recipe at all.