Interesting! I just replied to this via my Nexus Tablet, but it hasn't appeared here. I wonder where it went to.
I mostly use vinegar for curdling the milk, if I am going to use the paneer in savoury dishes. I use lemon or citric acid when making paneer sweets, only because I don't want the sweet dishes smelling of vinegar even mildly.
I bring the milk to a good boil, turn the heat off and add vinegar to the hot milk, a spoonful at a time, a total of around 2-3 tablespoons, stirring it in very gently, until it begins to curdle properly around where I have added vinegar. Then I stir it into the whole milk gently.
Then let it stand for a few minutes, to curdle properly and perhaps lumping together. The whey is semitransparent by this stage. Then drain it in a cloth placed on a colander.
For a cheese block and cutting squares, place the parcel on a wooden board over the sink, then press it with a pan full of water. 20 minutes/half an hour is usually enough.
For making softer paneer, as in using in sweets or dishes like this Paneer Koftae/keema, just place on a flat surface and it mash gently. For sweets like rasgulla (very difficult to make well at home), mash it until creamy smooth.
Hope this helps?
Paneer, How To Make It?