1. Soak the almonds in plenty of water for 8 hours in the refrigerator.
2. After this time, wash the almonds very well.
3. Process the almonds with 1 and a half liters of water. avoid blending all the quantities in a single batch.
4. Cook the result in a pot over medium-high heat for a couple of minutes. Mix constantly.
5. Once a dense layer of foam forms on the almond 'milk', add the lemon juice, mix well and remove from heat.
6. Cover the pot and let the mixture rest for a couple of hours.
7. After this time, the preparation should have a lumpy consistency. Add salt to your taste and mix again.
8. Using a straining cloth, drain the preparation trying to extract as much liquid as possible.
9. Wrap the 'cheese' in the cloth and put additional weight on top, facilitating the filtering process.
10. Transfer the preparation to a mold. Keep it refrigerated.