Put the milk in your saucepan and heat it on medium low (any higher will make the milk stick to the pan) to between 170°F - 190°F
When the milk reaches the right temperature, turn off heat add the lemon juice 1 teaspoon at a time and stir until curds (lumps of fat) form. Remove from that burner.
Let mixture cool to a temperature that you can handle. Separate the curds from the whey by pouring the mixture through the strainer. Dump the curds onto the cloth. Take the four corners in one hand and use the other to twist it until most of the whey (liquid drained from the curds) is out of the curds.
Break up and salt (if you want a block, look at next step. DO NOT BREAKUP!)