• 2 quarts/2 liters whole milk (preferably not ultra-pasteurized)
• 1 teaspoon kosher salt
• 5 tablespoons/75 milliliters lemon juice

Combine the milk and salt in a medium saucepan and heat over medium-high heat until it reaches 200°F/93°C, just before a boil. Give it a stir now and then to make sure the solids aren’t sticking to the bottom.

Remove the pan from the heat and gently stir in the lemon juice. Let the milk rest while the curds form, 10 to 15 minutes. Strain through cheesecloth. Serve immediately or store in a jar with plenty of whey to keep it moist. The sooner you use it, the better, but it will keep in the refrigerator for up to 5 days or so.