[Cheese] not much luck

[bluefeatherj@comcast.net]

Hi , I haven' t got as far as cottage cheese yet;
 both of the two batches i've made had a distinct rotten taste and had to be thrown out.  
I remember my mother making cottage cheese back in the mountains of tennissee .  
She would place the curds in small cloth sacks and hang them to drain from the back porch rafters.  of course she had the freshest raw milk to work with.  
I used 1% skim milk,  I read in a cheese book that ultra pasteurized milk is no good, but all the so called organic milk was ultra pasteurized,  so i bought the regular pasteurized homogenized stuff, which i suspect is full of hormones and antibotics.
 anyway, i'm afraid my cheese making is off to a poor start.  any suggestions? Anyone?
                                           jeri
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