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Pour the milk into a heavy-bottomed saucepan and heat gently over medium heat, stirring occasionally, until it reaches 120°F (49°C). This should take about 20-25 minutes.
Remove the saucepan from heat and slowly add the vinegar while gently stirring for 1-2 minutes. The milk will begin to curdle.
Cover the pot with a lid and let it sit undisturbed for 30 minutes to allow the curds to form.
Line a colander with cheesecloth or a clean kitchen towel. Carefully pour the curds and whey into the colander to drain off the whey.
Let the curds drain for about 5 minutes. For a milder flavor, you can gather the curds into a ball and rinse under cold water for 3-5 minutes to remove any residual vinegar taste.
For a creamier texture, break up the curds and mix in cream and salt to taste.
Store the cottage cheese in the refrigerator for up to 5-7 days.