Step 1

For the cottage cheese: Line a large, fine-mesh sieve with a double thickness of dampened cheesecloth and set aside.

Step 2

Pour the milk into the pot. Cover, select the yogurt function, and adjust to the boil setting. When the cooking time is complete (usually 45 to 60 minutes), turn off the pot. Let stand, covered, for 1 hour.

Step 3

Add the vinegar in a slow, steady stream while stirring gently. Let stand 20 minutes. Strain the mixture through the prepared sieve. Gently rinse the cottage cheese curds under cold running water. Transfer it to a bowl and stir in the half-and-half and salt. Cover and refrigerate until chilled, at least 1 hour or for up to 4 days. Taste and adjust the salt, if desired.

Step 4

For the salad: Whisk together the mayonnaise, onion, vinegar, and sugar in a large bowl. Add the cucumber and tomato and stir gently to coat. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 1 hour. Just before serving, stir the salad gently. Taste and adjust the seasoning, if desired.

Step 5

To serve, spoon the cottage cheese onto serving plates and top with the salad.