Oh, dear, I'm embarrassed that I remembered the recipe wrong. I went to look it up the day after posting, and noticed it was made with (dairy) milk, soy milk and lemon juice. I think I told myself I'd substitute a different milk for the dairy milk and re-wrote the recipe in my head. I've never made it; I just tell myself I'm going to every time I see that page! It doesn't look anything like the tofu paneer recipes I see online, rather much more like the real thing.
I can't post it as is, since it is from a book (copyrighted), but it is basically a quart of milk to a cup of soy milk (and I presume you can substitute other milks), which you cook over the stove. After you add lemon juice and mix it in, it gets that kind of crumbly texture and you pour the whole thing into a cheesecloth covered bowl to get rid of the liquid. The solid parts are formed into a block on the cloth, and then the cloth is folded around the block (looks exactly like tofu). The block is held between two pieces of wood (or dishes, or whatever you have on hand) for several days. Then, you cut up the paneer and fry it in oil before adding to whatever dish you are cooking.
BTW, the book it comes from is called The Happy Vegetarian, a Japanese book with an English title. Milk is used in some recipes, but no eggs, fish, foul or red meat. It has some really great recipes, but you have to be able to read Japanese to use it.
"Somewhere along the way, someone is going to tell you, 'There is no "I" in team.' What you should tell them is, 'Maybe not. But there is an "I" in independence, individuality and integrity." Â George Carlin