Add milk to a large saucepan over medium-high heat. Stir constantly until it starts to boil.

Reduce the heat to medium and add lemon juice, stirring constantly. Cook until the mixture curdles.

Continue to cook and stir for a few minutes until the mixture has separated completely. When you see green liquid at the bottom and thick curdles on the top, remove the pan from the heat.

Place a sieve over a large bowl. Then line a cheesecloth on top.

Pour the mixture on top of the cheesecloth, and strain the mixture. Allow it to sit and cool for about 15 minutes.

Transfer the curd to a food processor and blend for about 4 minutes or until it has become smooth.

Season with salt to taste. Transfer it to an air-tight container and store it in the fridge. It’ll last 1-2 weeks.