Pour the gallon of whole milk into a large pot.

Heat the milk slowly over medium heat until it reaches 190°F (88°C). Stir occasionally to prevent scorching.

Once the milk reaches the desired temperature, remove it from the heat.

Gradually add the vinegar or lemon juice while stirring gently. You will notice the milk starting to curdle as the curds (solid part) separate from the whey (liquid part).

Let the mixture sit undisturbed for about 30 minutes to ensure complete curdling.

Line a colander with cheesecloth or a clean kitchen towel and place it over a large mixing bowl.

Carefully pour the curds and whey into the colander to drain. Let it sit for about 5 minutes to remove excess whey.

Gather the cheesecloth corners and rinse the curds under cold running water. Gently squeeze the cheesecloth to help remove more whey and cool the curds.

Continue rinsing until the curds are completely cool and the whey is thoroughly washed out.

Transfer the curds to a clean mixing bowl.

Add 1 teaspoon of salt if desired and mix gently. For a creamier texture, you can also add 1/2 cup of heavy cream and mix it into the curds.

Your homemade cottage cheese is ready to eat! Transfer it to an airtight container and store it in the refrigerator.

Cottage cheese can be enjoyed on its own, with fruit, or as an ingredient in various recipes. It should be consumed within 5-7 days for the best taste and texture.