4 cups milk
1/4 cup lemon juice, or 1 tsp citric acid dissolved in 1/4 cup water
1 tsp kosher salt
Bring the milk to a boil in a high sided pot. Remove from heat and stir in lemon juice and salt. Continue to stir until curds form. This should happen almost immediately.
Let stand for 1/2 hour. Don’t skimp on the time. The curds need the time to form properly. Strain off the whey through a fine mesh strainer.
Roll the strainer around to get rid of excess moisture. That’s it.