Warm milk to 190F and remove from heat.
Dissolve 1 tsp citric acid in 1/4 cup cool water and add into warmed milk. Combine well. The cheese will begin to separate. Let it sit covered for 10 minutes. Most of the separated cheese will rise to the top of the pot. At this point, you should clearly see the separation of yellow whey and white cheese. If you do not see this separation, mix 1 tsp citric acid in 1/4 cups cool water and slowly add it to the pot. Add only as much as needed to see the separation of whey from curds. Cover the pot and let rest 10 minutes.
Use a slotted spoon to scoop the curds into a fine mesh strainer.
Allow curds to drain for 10 minutes or until desired consistency is achieved.
Knead in salt to taste and serve warm or refrigerate for up to a week.