Pour the whole milk into a large pot and put it over medium heat until it reaches a temperature of 190°F.

Stir in the white vinegar and continue stirring for a few minutes until the curds begin to separate from the whey.

Turn off the heat and let the mixture sit for about 10 minutes until the curds have fully separated from the whey.

Line a colander with cheesecloth and set it over a large pot.

Pour the mixture through the colander to drain the whey.

Sprinkle the salt over the curds and mix gently to combine. If desired, you can also add lemon juice for a tangier flavor.

Transfer the curds to a large bowl, cover them with plastic wrap, and let them sit in the refrigerator for at least 6 hours or overnight.

Once chilled, use a fork to crumble the curds into the desired consistency.

Store the Dry Curd Cottage Cheese in an airtight container in the refrigerator for up to two weeks.