Place the milk in a medium pot over medium heat. Gradually bring to 200 degrees, monitoring the temperature with a kitchen thermometer, and stirring occasionally. Remove from the heat and stir in the lemon juice and salt.
Let sit for 10 minutes, then drain the mixture through a cheesecloth-lined strainer set over a large bowl.
Let drain 10 to 30 minutes, until the cheese reaches your desired texture, squeezing out the excess liquid if necessary.