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In a medium pot over low heat, slowly bring milk to 180°F. When the edges start to foam, remove from heat and add the vinegar or lemon juice. Stir to combine. Cover and let sit at room temperature until curds form, about 30 minutes.
Transfer mixture to a mesh strainer or colander lined with cheesecloth and let the whey drain off, about 5 minutes. Reserve whey for another use.
Rinse the curd under cold water until the dry curd is completely cool. Use your hands to squeeze out more whey.
Transfer dry curd to a medium mixing bowl. Add salt and use your fingers to break the curd into smaller pieces.
For creamed cottage cheese, add heavy cream, yogurt, buttermilk, whole milk, or half-and-half to the dry curd. Gently mix to a creamy consistency while preserving the curds.