In a wide vessel, boil the milk, meanwhile keep the strainer ready along with a clean white cheese cloth (you can use a cotton towel or dhothi cloth too)

When the milk is boiling, reduce the heat and add the yogurt. The milk will start curdling by this time. When the milk solids float on the top and the whey separates, switch off the flame.

Place the ice cubes in a wide bowl. Immediately drain the whey and transfer the milk solids settled on the cloth to the bowl of ice cubes.

Let this cool for a few minutes. Squeeze out the extra water, keep the cheese with the towel in a strainer, and place a flat plate on top. The purpose of keeping a flat plate is to get the proper shape.

At this stage, if you are adding all-purpose flour, you can add it. This acts as a binding agent.

Even if you want the smooth texture of paneer, you can knead it well, then put it in a cloth and place the cloth over it.

Keep a heavy thing on this one. I used my mortar. You can keep an iron dosa tawa too. Let this sit undisturbed for 3 hours. Paneer will be done. You can either store it as a block.

You can cut this and store it in a zip-lock cover in the freezer.

You can store this in the freezer for 1 week to 10 days.