Another yogurt making question from a newbie

[Guest guest]

I think I may have gotten a batch of sour milk to start with. When I

heated my milk it curdled at 100 degrees. This is not normal is it?

This is my 4th attempt. On one attempt I got goooood jersey raw milk

and it smelled okay and tasted okay but I tossed it because I know the

temp did not maintain above 100 overnight. My other attempts have

been with a different type of cow's milk and they've all come out

seperated and curdled looking. Is this because of the milk?

Any help would surely be appreciated! I want to eat some yogurt!

~~ Terri