Line a large sieve with 2 layers of thin cheesecloth over a large glass bowl.

Add the milk and salt to a stainless pan over medium-high heat. Bring to a temperature of 200°F/94°C, stirring occasionally. Turn off the heat and add the lemon juice allow to sit until it starts to look like cottage cheese.

Pour the mix into the cheesecloth lined sieve. Allow to drain for about 1 hour, emptying the bowl as needed.

Transfer to plastic containers and refrigerate for up to 5 days.