1 - Put the milk and salt in a pot on the stove. Stir. Heat until steaming (about 185F).
2 - Lower the heat to low. Add the lemon juice (or vinegar). Stir for about 2 minutes. You will notice the curds separating from the whey.
3 - Remove from the heat. Cover and let stand for about 20 minutes.
4 - Line a colander with a couple layers of cheesecloth. The more cheesecloth, the creamer the cheese. The less cheesecloth, the firmer the cheese. Put the colander over a large bowl.
5 - Pour the curds and whey into the cheesecloth-lined colander. For a creamier cheese, let sit 3-5 minutes. For a firmer cheese, let sit up to 20 minutes.
Enjoy immediately. Or, refrigerate in an airtight container for up to 3 days.