Heat milk and lower the heat when it begins to boil.
Add the mixed herbs, ginger juice, black pepper powder and salt into the milk. Add the curd and stir well.
The greenish pale whey water will separate from the milk solids. You may need a little more curd depending upon on the milk you use.
Keep the heat low as the whey separates, which may take a few minutes. Once the whey is completely separated turn off the heat.
Place a colander or sieve over a bowl and pour the curdled milk mixture into it to separate the milk solids. The whey water collected in the bowl can be used in curries or to knead dough for chapatis and paranthas.
Let the paneer sit in the colander till all the water drains away. Empty the contents of the colander on a plate, place another plate on it and press it down with a heavy object.
In a while, the paneer will set in a block and can then be cut into cubes or triangles. Eat it as it is or use in gravies.