Long story short. I tried raw milk from two different farmers.

Guess what? I cannot process it: not converting it into cottage cheese, yogurt, or any other subproducts.

It's not even becoming sour when standing in a warm place for 1-3 days.

Can anyone close to those farms share secrets about what they are doing there? I bet they are adding something. Something which prevents milk to become sour in a natural way or with special bacteria. Same time same farms sell cheese/cottages cheese yogurts and etc.