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Heat the milk over medium heat until it just starts to simmer.
Remove from heat and add the lemon juice 1 tablespoon at a time, stirring after each addition, until the curds separate from the whey.
Pour into a colander lined with cheesecloth. Save the liquid whey, then squeeze out as much liquid as possible until the texture looks thick and crumbly.
Add the curds to a food processor and blend until smooth. Add the salt, then blend again. If you want it creamier, add the reserved whey 1 tablespoon at a time until it reaches your desired texture.