Line a colander with several layers of cheesecloth and place it in the sink.

In a 4 quart pot, bring the milk to a simmer and be careful not to scald or burn it. Also, be careful not to let it boil over in the pot; when it begins to simmer it will want to do this.

Once the milk has come to a boil, turn the heat down to medium and add the salt and stir. Add the lemon juice and stir. Curds should start to form within a minute or two.

Once the curds have formed, turn off the heat and pour through the cheesecloth in the strainer. Let drain for a couple minutes, up to 15 minutes. The longer you let it drain the firmer the cheese will get. Place in a bowl or invert onto a plate and chill in the refrigerator. Recipe yields about 12 ounces.