I've seen very conflicting information when it comes to how dangerous unprocessed milk actually is. Many people argue that the ultra-bad bacteria is a result of the processing itself (homogenization of milk from hundreds of cows in a single vat, unsanitary conditions for animals, udder sores producing infectious discharge).
I'm not saying you're wrong, but my wife and I get our milk from a single cow. It's tested for harmful bacteria bi-monthly and we wash our own containers beforehand. Do we run a greater risk than purchasing pasteurized milk from the supermarket? Probably, but the flavor and nutrition make it worth it for us.
Additionally, the raw yogurt eventually does turn to curd if put in an environment > ~50 degrees F. If you strain it through a cheesecloth, you have a very soft cream cheese. We don't make a habit out of doing that though -- leaving milk out overnight seems like a bad idea regardless of the source.