Step 1

In your cheese pot, heat the milk over medium heat to 195°F. Keep stirring and monitoring the milk while it is heating to prevent scorching and to keep it from boiling, to avoid giving your ricotta an unpleasant “cooked” flavor.

Step 2

Slowly stir in the vinegar. Pour it in slowly, continuing to stir while you pour. Watch for the slow separation of curds and whey. If the whey remains a little too milky, don’t add more vinegar. Instead, increase the temperature to 200°F, continuing to stir until the whey is clearer and the curds firmer.

Step 3

Using a slotted spoon, begin scooping the curds out of the whey. Ladle them directly into a colander lined with clean butter muslin. Allow them to drain there for 1 full minute.

Step 4

Pour the drained curds into a bowl and mix in the butter and baking soda. Cover the bowl and chill immediately.