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<DIV>Hi , I haven' t got as far as cottage cheese yet;</DIV>
<DIV> both of the two batches i've made had a distinct rotten taste and had to be thrown out. </DIV>
<DIV>I remember my mother making cottage cheese back in the mountains of tennissee . </DIV>
<DIV>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. </DIV>
<DIV>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.</DIV>
<DIV> anyway, i'm afraid my cheese making is off to a poor start. any suggestions? Anyone?</DIV>
<DIV> jeri</DIV></body></html>