1 quart skim
3/4 tablespoon baking soda
1 tablespoon white vinegar
10 ounces water
Place milk and vinegar in a double boiler. Cook on low heat and stir as curds form. Drain off liquid. Wash remaining mass with water until the vinegar smell is gone. Put into a clean bowl. Dissolve baking soda in water. Pour over curds and stir until a white paste forms. Seal in suitable containers.
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