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In a 5-quart Dutch oven bring milk, salt, and cumin just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
Line a large strainer or colander with several layers of 100-percent cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in a refrigerator for at least 15 hours.
Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks.