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Heat milk gently till you see small bubbles appearing at edges.
Take off the heat and pour in your lemon juice.
Using a spoon gently agitate using up and down movements, then place back on a low heat until you see the milk separating.
Take off the heat and cover with a tea towel and leave for 30 minutes.
Place a double muslin into a sieve over a bowl and spoon the curds into it with a slotted spoon until most have been separated.
Pour the remaining whey and curd through another muslin, reserve the whey and transfer any curds into the other.
Sprinkle the salt over the cheese and stir well.
Lay a wooden spoon over the bowl and tightly tie the muslin by the corners over the spoon and place, suspended, into the fridge overnight.
Next day, tip the cheese into a bowl.
You can tightly roll it in this state in toasted oatmeal and black pepper, or as I did, whisk in a drop of cream, then store in a small pot.
Sprinkle the top with toasted oatmeal and black pepper, but really you can leave plain or flavour any way you like.