NO. It is really important NOT to wash the curdled milk (when curdled using lime/lemon) before setting the paneer. The acidic taste is in the whey and not in the cheese itself. Washing the curds will make the cheese crumbly. If the curd cools down, it loses the ability to set well. If you use vinegar to curdle the milk, rinse using warm water for a few seconds as vinegar has a stronger aftertaste.