Heat the milk in a large pot over medium heat, stirring frequently to prevent scorching.
Once the milk reaches 200°F, remove from heat and stir in the white vinegar. Let sit for 10 minutes.
Use a slotted spoon to transfer the curds into a cheesecloth-lined colander. Let drain for 1-2 hours, pressing occasionally to release more whey.
Transfer the curds to a bowl, season with salt, and mix well.
Your cottage cheese is ready to enjoy!