Chetty, perhaps I misspoke: the cheese recipe I am using is just a general farmhouse cheese. To me it seems like a jack, but I am a complete novice here, just starting out, and trying various easy recipes. So, no, of course, my cheese is not going to be a true jack. Probably not any type of jack, lol. I will be happy if it just tastes decent on my favorite crackers. How do I look up the recipe you mentioned? And how exactly does one rinse the pot of curds? Just let cold water pour over it all and sort of nudge it in a bit with my fingers?