After life delayed cheesemaking for a while, I finally got around to this. I did a 2-gallon make and used 2 tablespoons of my dried, ground serrano. The pepper settled quite a bit during the make. When I drained the curds, I poured the whey over the curd, thus catching most of the pepper in my cheesecloth. I pressed for an hour, then milled the curd and tossed with salt, then back in the press. So in the end, I have a colored cheese (there is no annatto in this) and streaks of red pepper, fairly evenly distributed. Looks pretty. Smells good. We'll see how it tastes in a few weeks!