For cheesemaking, I use skim to make cottage cheese, mozzarella and parmesan.
You can clabber it to feed it to the animals - raw milk will thicken to yogurt consistency and is more easily fed to chickens and pigs. Just make sure to cover it with a cloth (like a dishcloth, nothing too heavy), to keep the bugs out of it. You don't want to cover it with a lid or anything that will keep the air out or it will spoil and smell really nasty.
If it is at least 75 degrees where you are keeping the milk, it will thicken within 2-3 days. I try to keep extra in a cool place so it doesn't get too ripe, but honestly, it doesn't seem to matter to the pigs and chickens.