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Place the milk into a large pot and bring to a boil.
Stir in the lemon juice and turn the heat off. Let sit undisturbed for about 3 minutes.
Strain the liquid from the curd in a mesh strainer. Rinse the curd with cold water, then strain the remaining liquid from the curd with a cheesecloth.
Place the strained curd into the blender with the salt and blend until completely smooth.
Pour into an airtight container in the refrigerator and let chill before serving.