Heat 1 gallon of milk to 206°F (this recipe can be halved or doubled).

Stir in ¼ cup white vinegar (cider vinegar can be used but the white vinegar gives a milder tasting result).

Stir gently for a couple minutes – you will see curds forming.  Milk from late in the lactation cycle contains
more milk solids and can make more cheese, but it needs more vinegar to separate out the curds. 

Add vinegar 1 T at a time until the whey is a clear green.

Drain the curd into a cheesecloth lined colander for 1 minute.

Place the curds in a bowl and mix in 3 T butter and ½ tsp baking soda.

Refrigerate until ready for use.