Add lemon juice. Stir and set aside for 15 minutes. The warm milk will separate into a stringy curd and a greenish liquid whey. It should be clear, not milky.

Line a colander with butter muslin. Pour the curds and whey into the colander. Tie the corners of the cheesecloth into a knot and hang the bag of curds to drain. After an hour, check for the desired consistency. Think cream cheese.

Remove the cheese from the cloth and place it in a bowl. Add salt to taste, usually 1/4 tsp. You may mix in herbs. Fresh dill comes to mind.

Place cheese in a covered container and store in the refrigerator. It will keep for a week, perhaps a little more.