Heat the milk in a non-reactive sauce pan to 190 degrees F. I use a candy thermometer to monitor the temperature. Stir occasionally to prevent scorching. Remove from heat, add lemon juice, and stir a couple of times gently. Let sit five minutes.

Line a colander with butter muslin or a couple of layers of cheese cloth and set over a bowl. Pour the curds and whey into the colander and let strain until desired consistency is reached.