Raw Milk - Lessons Learned

I've been using raw milk for the past couple months and using it for milk products and have learned a few things in the process.
-Don't use the milk the first day. Let it sit a day or so to get the cream to rise and the milk to age a little bit.
- My butter was not very good and tasted bitter. I found that cooking it to about 145F for a few minutes and then letting it sit for an hour or so and its much better..bitterness is gone.
-Yogurt is not as firm for some reason, as it was when I'd make it from pasturized milk, and if you try to drain it for soft cheese, it will be very soft and almost runny. If you leave it in the fridge for a week or so, the cheese sets much better.
-Raw milk doesn't go bad nearly as quickly as I expected and yogurt, cheese and butter all keep for quite a long time..a couple weeks at least.
In general:
-To make butter, have the cream at room temperature for a couple hours. It won't spoil.
-The longer you let the yogurt set in warm water, the tangier it gets. After 6 or 7 hours, its very much like sour cream.