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Start by adding a small amount of water to the bottom of a heavy-bottomed pan.
Pour the whole milk into the pot and add salt and turmeric if you want to make turmeric paneer.
Heat the milk on the stove, stirring occasionally, until it reaches a boil.
Once the milk is boiling, add the distilled vinegar and keep stirring until the curds and whey separate.
Make sure the whey is clear and not milky before moving on.
Prepare a bowl with a strainer lined with cheesecloth.
Pour the curds into the strainer, ensuring the whey is kept separate.
Let the curds cool and drain for a few minutes.
Transfer the curds onto a sheet tray and shape them into a parcel.
Cover the parcel with another sheet tray and place a weight on top.
Refrigerate overnight to allow the paneer to set.