In a large pot, bring the milk to a boil over medium-high heat, stirring constantly. Once boiling, stir in the lemon juice and reduce heat to medium. Stir for 1-2 minutes, until the milk curdles and separates, then remove from heat. Allow to rest for 5 minutes.
Place the muslin or cheesecloth over a large bowl or pot. Pour the curdled milk into it and tie the ends of the cloth together to gather the curds. Hang the cloth over a sink to drain the whey for 3-5 minutes.
Twist and press the cloth to form the drained curds into a square and place on a plate. Top with another plate and a pan of water as a weight to press the cheese and drain further for 10-20 minutes.
Remove the heavy pan and top plate to reveal a pressed together cheese. Cut into desired shapes or refrigerate in an airtight container until ready to use, 4-5 days.