In a large saucepan, heat milk until it comes to a boil, stirring periodically.

As soon as the milk comes to a boil, add in the lemon juice and remove from heat. The milk will immediately begin to curdle.

Allow the milk to set for about five minutes. Gently stir. You should see curds that have formed.

Pour milk through a strainer lined with cheesecloth or a nut milk bag (reserve the whey for bread baking!). Rinse the curds with cold water to remove any extra whey.

Strain the curds and squeeze out as much liquid as possible.

Add curds to a food processor along with some salt and blend on high for a couple if minutes until mixture is smooth and creamy.

Store run airtight container in refrigerator for up to a week.