Allow the curds to drain well in a colander. You may notice that the finished curds have consolidated somewhat but they are easy to separate.
You can now add a bit of salt to suit your preference (about 1/4-1/2 tsp should do). Sprinkle this over the surface evenly then mix into the curds well.
Salt is not really needed here for the process because the final acidity is enough to stop the bacteria from working. So if you are looking for salt free, this is a good cheese for you. Adding herbs or spice is a great alternative to augment the flavor in a salt-free cheese.
Your Cheese is now ready for storage but you can make any additions you like by adding fresh herbs, spices, etc.
If you would like a richer cottage cheese, then adding a small amount of Heavy Cream will make it into a much richer cheese. Let your taste be your guide on this.