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Pour the milk into a saucepan and heat it until it's just about to boil—look for tiny bubbles around the edges and a bit of steam
Remove from the heat and stir in the salt and lemon juice
Give it a quick stir (just 2–3 seconds) and let it sit undisturbed for 5 minutes until curds form
Line a strainer with a Chux or clean cloth and gently pour in the mixture
Let it strain for at least 1 hour, or pop it in the fridge overnight for extra firmness
Use it as is, or blend for 30–60 seconds if you want a smooth texture