Bring one half gallon of whole milk to light boil, stirring the milk slowly from time to time.
When you notice steam emerging from the milk, add the lemon juice, and gently stir the milk again.
You should begin to notice the cheese separating from the whey (aka, milk water). Continue to gently stir or simply wait for the cheese to fully separate.
Place your cheese cloth over a heat-resistant and large bowl, and pour the cheese and whey mixture into the cheese cloth.
When most of the whey has drained, lift up the cheese cloth to drain out extra liquid. Continue the process, squeezing out as much water as you can. You may also hang your cheese cloth over a sink -- anything to help remove the excess liquid!
When the cheese looks mostly dry, let it cool. Then, shape it as you intend to cook it (cubes, balls, etc.) and refrigerate.
