If you wish some soft cottage cheese, remove a portion of the curd at this step before you raise the temperature. Stir and maintain desired temperature until curd has contracted to consistency of firm scrambled eggs. Remove from stove. The curds should sink in whey. Save the whey for ricotta if you like.
Place curds in a large bowl.
It does not necessarily ruin the cheese, indeed, you might WANT bubbles in your finished cheese. Sprinkle two tsp salt over curds, working with hands to mix. Pour off accumulated whey. I tried it without salt and it rotted. Let sit for 12 hours or so.