Serious Eats - seriouseats.com

The recipe described is for small curd (as opposed to large curd) cottage cheese. It's exactly like making paneer, except that paneer usually uses lime or lemon juice instead of vinegar, but any suitable acid should do. The cheese can be left to drain by gravity (soft cheese) or pressed to extract more water. (Don't throw the whey away - it goes well in soups and sauces). The harder cheese can be cut or sliced, and baked, fried, or sauteed. A quick variant for a snack or appetizer is to salt the milk before acidification, press the cheese, cut it into strips and bake them until slightly crisp.