Paneer, which is fresh cheese, is basically two ingredients--whole milk and an acid. In my case, I used white wine vinegar. Basically, you get the milk boiling and then slowly add the vinegar, which curdles it. At that point, you ladle the curds out into a cheesecloth-covered colander to separate it from the whey. Then you let it drain a bit longer, press it into a shape or mold, then refrigerate it to get it firm. I used my tofu press. I won't know until tomorrow if it worked right. Paneer is soft and holds it shape when you cut it. If mine crumbles, that's a fail.
Keep your fingers crossed for me. I have saag paneer on the menu for tomorrow night. I'm taking chicken out tonight, just in case.