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Pour the milk into a large pot and heat on medium, stirring occasionally, until it reaches a gentle simmer (about 180–190°F). Do not boil.
Remove from heat and stir in 6 tbsp lemon juice or vinegar.
Let sit 5-10 minutes. If the whey isn't clearly separating to form curds, add the remaining 1–2 tbsp acid.
Line a colander with cheesecloth and pour in the curds.
Drain 15 minutes depending on how thick you want it. Save the whey.
Transfer curds to a blender or food processor, add salt, and blend until smooth and creamy. If it's too dry, add 1–3 tbsp whey back in.
Chill in the fridge to firm up.
Store about ½ cup in the fridge at a time and freeze the rest.