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Heat the milk over medium until it begins to gently simmer.
Take it off the heat and slowly stir in the lemon juice, one tablespoon at a time, until curds form and separate from the whey.
Pour into a cheesecloth-lined colander. Reserve the whey, then squeeze out as much liquid as possible until thick and crumbly.
Transfer the curds to a food processor and blend until smooth. Add salt and blend again. For a creamier texture, mix in reserved whey one tablespoon at a time until it's just right.