Boil the milk in a open pan.When it's boiling, add the vinegar and wait for the milk to curdle completely. Take it off the fire and let it sit for 10 minutes. Pour it onto a cotton/muslin cloth and tie it with a tight knot.When all the water is drained from the paneer,shape it into a large rectangular block,transfer it into another piece of paper/cloth, wrap it properly and refrigerate it overnight. Cut into cubes and deep fry in hot oil. Drain and store in the freezer.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin