Heat milk in a large pot over medium heat to 200 degrees.

Remove pot from heat and add lemon juice, citric acid, and salt. Stir. Let sit uncovered for 10 minutes.

After the 10 minutes, with a spoon check to see that curds have formed and that when pulled gently separate cleanly from the whey.

Pour curds and whey into a cheese cloth lined colander and let drain completely for 5-10 minutes. Gather sides of cloth and gently squeeze excess whey from cheese in cloth. Some moisture is good to keep with the cheese.

Transfer cheese from cloth into bowl and break up to use immediately or store in an airtight container for up to a week.