Line a strainer with 2-3 layers of cheesecloth and set in your sink.
Add milk to a large pot and bring to a gentle boil over medium heat, stirring frequently to avoid burning.
Add the lemon juice, curry powder and smoked paprika, and turn the heat down to low.
Stir the mixture and you should immediately see the milk separate into milk solids (or curds) and whey (a greenish liquid). If your milk does not separate, juice some additional lemons and add the juice to your pot.
Remove the pot from the heat and pour your mixture into your cheesecloth lined strainer.
Rinse your cheese with cool water to remove any remaining lemon juice.
Wrap your cheese tightly in the cheesecloth by twisting the ends together. Make sure the cloth completely covers the cheese. It should form a sort of ball shape or you can form it with your hands.
Hang your cheese ball (still in the cloth) from the faucet head for about 5-10 minutes to allow the rest of whey to drain.
Place your cheese on a plate and place another plate on top of it. Make sure your twists in the cloth are on the sides and not the top or bottom. This will make sure your cheese is smooth on the outside.
Press your cheese into a flat block with the plates and add some weight to the top plate.
Place your cheese in the fridge and allow to cool for at least 20 minutes.
Your cheese is now ready to add to your favorite recipe or enjoy as an afternoon snack!