Skim the cream from the raw milk and refrigerate. The cream will not form curd, so it is removed and added back in after the cottage cheese is formed.
Bring the raw milk to room temperature in a wide mouth glass jar or bowl. Cover the jar with a coffee filter or cheesecloth and secure with a rubber band.
Allow the milk to clabber for 1 - 5 days until pleasantly sour and the consistency of yogurt. (A cooler kitchen may take longer)
Pour the clabbered milk into a heavy-bottomed pot and place it over low heat.
Warm the milk slowly, stirring frequently with a slotted spoon, until it reaches between 100 and 110°F (38 - 43°C). Be careful not to heat the milk to a higher temperature because the beneficial enzymes and bacteria begin to die, and the resulting product will be rubbery.
As the milk warms, curds will begin to separate from the whey and form cottage cheese. Stir gently so as not to disturb the curd too much.
Once the curds are separated, or the 110°F (43°C) is reached immediately remove the pot from the heat and allow to cool for 10 to 15 minutes.
Remove the curds with a slotted spoon or pour the curds and whey through a cheesecloth-lined colander.
Transfer the curds to a bowl and salt them to taste.
Stir in the reserved cream for a creamier cottage cheese.
Yields about 3 cups.