In a water-bath setup or a double boiler, gently and slowly heat milk to 31°C.
Add starter by sprinkling it over the milk and allowing it to rehydrate for 1 full minute. After 1 minute, stir in starter using your cheese spoon in slow, steady up-and-down motions.
Cover milk and allow to ripen at 90°F for 30 minutes, undisturbed.
Add garlic and peppers, stir well.
Immediately add diluted rennet to the milk by pouring it through the cheese spoon and into the milk. Stir the milk in steady up-and-down motions for 1 full minute.
Cover milk and maintain at 32C for 30 minutes or until the curds give a clean break.
Use a curd knife to cut the curd into 1/4-inch cubes; let them rest, undisturbed, for approximately 40 minutes.
Gradually heat the curds to 38°F, only increasing the temperature by 1 degrees every 5 minutes. Stir lightly but consistently during this time to keep the curds from matting. Maintain the curd temperature at 38°F for 30 minutes, continuing to stir gently.
Let the curds set for 5 minutes out of the heat, covered and undisturbed.
Carefully begin to pour off the whey to the level of the curds. Let the curds sit in just enough whey to cover for another 30 minutes, stirring ever 5 minutes during this time, maintaining the temperature at 38°F throughout.
Line a clean colander with damp cheesecloth and suspend it over a sink or large bowl. Ladle warm curds into the colander. Add salt and mix in lightly by hand.