Bring the milk to boil.

Gradually add lemon juice by 1 table spoon.

Stir continuously until the milk starts to curdle.

When the whole milk has curdled and the leftover liquid from the milk is almost transparent turn off the gas.

Now strain it with a cheese cloth or cotton cloth. Keep it for 15 minutes to strain.

Now blend the curdled milk with a food processor. Add salt to taste or if you want you can skip salt. If the mixture looks dry add the leftover liquid strained from the cheese.

Keep it in a airtight container for upto 2 weeks.