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Pour the milk into a large saucepan. Gently heat it over medium/high heat. Stir often so the milk doesn’t catch. Bring it just to a boil. Reduce the heat to the lowest temperature.
Reduce the heat and slowly stir in the lemon juice. The milk should split into curds and whey. If it doesn’t, add another teaspoon of lemon juice.
Line a sieve with muslin or a clean tea towel and strain the mixture, catching the curds. Let it drain for a couple of minutes.
Add the curds to a food processor with a few pinches of salt. Blend 1–2 minutes until smooth and creamy, adding a splash of whey or cream if needed. Continue to whip until you get a smooth consistency you require.
Transfer to a container and refrigerate for at least 1 hour to firm up.