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Pour half a gallon of whole milk into a pot and heat until lukewarm.
Add 5 tablespoons of vinegar and watch the cheese curds form.
In a blender, mix together 1 tablespoon of water, 5 tablespoons of vinegar, and 1 teaspoon of baking soda.
Add the cheese curd to the blender mixture.
Place 14 tablespoons of butter on top of a pot of boiling water and stir for about 10 minutes.
Cover and refrigerate for at least 5 hours.