Line a sieve with double layered cheese cloth and set over a bowl.

In a heavy pot, bring your milk and salt to a simmer over medium heat.

Once it begins to simmer, add the lemon juice. Simmer 1-2 minutes until the curds form.

With a slotted spoon, scoop the curds into your cheesecloth. Let drain for a few minutes. The curds will still look pretty wet which is totally fine!

Transfer the curds into a small bowl; cover and refrigerate until ready to use.