Line a colander with clean cheesecloth or a thin, clean kitchen towel and set it over a large bowl.
2
Pour the milk into a heavy, nonreactive pot and warm over medium heat, stirring occasionally, until it reaches about 85–90°C (185–194°F) and is steaming with small bubbles around the edge; do not let it boil.
3
Remove the pot from the heat.
4
Stir in the lemon juice or vinegar, then leave the milk undisturbed for 5–10 minutes.
5
The curds should separate from the yellowish whey.
6
If the whey is still milky, stir in another teaspoon of acid and wait a few more minutes.
7
Pour the curds and whey into the lined colander.
8
Let drain for 10 minutes for soft, spoonable cheese, or gather the cloth and drain for 30–60 minutes for firmer cheese.
9
Transfer the curds to a bowl, mix in the salt, and taste.
10
Use fresh or refrigerate in a covered container for up to 4 days.