Once you have a half gallon of milk, bring the milk, sugar, and cinnamon stick to a simmer in a saucepan. Remove from heat, and stir in dissolved baking soda. Return to heat, and cook until thick and caramel colored, approximately one hour, stirring frequently. When mixture is the consistency of a thick caramel sauce, remove from heat, and store in refrigerator (make sure to remove the cinnamon stick). Serve over ice cream or pound cake with warm brie and crackers. Or, if you prefer, shamelessly eat it straight from the jar with a spoon.
