Open out your cheesecloth and line the colander with a double layer of the cloth, covering all sides of the colander.  Set that over a deep bowl for draining and set aside.

Pour your milk into a heavy bottomed pot and set on medium heat.   Let it heat slowly, until it's just about to boil.

Add in your 1/4 cup of lemon juice, and almost immediately you will see the curds form.

Keeping it on the heat, let the curds fully form.  Don't stir it much, just check to see if the curds have fully separated from the whey.  The liquid should be translucent.  This won't take long, just a minute or so.

Take it off the heat and let sit for 5 minutes. Then, using a slotted spoon or skimmer, skim the curds out and into your cheesecloth lined strainer. You can gently pour the liquid from the pan straight into the lined colander if you like.

After a few minutes, pull up the cheesecloth and gently press to release more whey. The more you drain the cheese the firmer it will become. I like it soft so I just let the moisture drip for a few minutes and then put my fresh cheese in an airtight container until I'm ready to use it. The cheese will keep 3-4 days in the refrigerator.