Heat the milk to approx. 70°C and stir it, adding the lemon juice. Grains of curd will soon begin to form and separate from the milk/whey. Pour the entire mixture into a sieve lined with a cotton cloth or muslin ch eese cloth. The whey will drain through, leaving behind the fresh cheese. Finally, squeeze out the remaining whey by twisting the ends of the cloth. Et voilà – your fresh cheese is ready! You can spread it on fresh bread or season it with salt, pepper and herbs. Enjoy!