Benito gave a class on cheese making which was really fun.
We spent a morning making ricotta, herbed goat cheese,
farmer's cheese and yogurt. We also churned some butter.
In the photo above, Benito is draining the ricotta.



The Ricotta is separating into curds and whey.
This happens fairly easily (and it is pretty FOOL proof)
when you add apple cider vinegar to the milk as it is
heated to a certain temperature.



Benito took a block of farmer's cheese out of the
press. This is a very basic and popular cheese.
It's the "American" cheese of Costa Rica. It's mild
and although it has a specific texture which is a
little hard to get used to it is great on pizza and in
a grilled cheese sandwich!




Here we are about to begin the class!
Benito keeps about 4 cows and about a dozen
goats on the farm.