Combine the milk and salt in a saucepan and heat until the sides begin to bubble. Stir frequently so the milk doesn’t scorch.

Remove from the heat and add the lemon juice. Stir and let sit for 10 minutes so the curds form.

Place damp cheesecloth into a fine mesh strainer and set it over a large bowl.

Pour the curds and whey into the cheesecloth and strainer and let the whey drain into the bowl.

Gather the four corners of the cheesecloth and tie them at the top with a length of kitchen twine. Hang the bundle of cheese over the bowl and let drip slowly for an hour or so until room temperature and firm. The less whey in the cheese, the longer it will keep.

Reserve the whey to use in baked goods.

Un-tie the cheesecloth, put the cheese into a bowl, and mix in salt and pepper. Add chopped fresh herbs, minced garlic, spices, or hot sauce for a variation. It will keep for about 1 week in the refrigerator.