Homemade cottage cheese requires five and one quarter cups of whole milk, one quarter cup of lemon juice or three tablespoons of white wine vinegar and a pinch of salt. Heat five cups of the milk on the stovetop until bubbles form around the edges and then add lemon juice or white wine vinegar to the mixture. Let this mixture stand for two minutes without stirring. Then allow the mixture to stand for forty five minutes without stirring. Once forty five minutes has passed, pour the mixture through a cheesecloth over a bowl and allow the whey to drain away from the liquid, and leave the curds in the cloth. After the majority of the whey has drained from the liquid, tie the cloth to the faucet and allow the mixture to dry for another hour. Once another hour has passed, place the curds into a dish and then add a dash of salt and mix well.