Milk Separating but not Souring

This keeps happening - we thought our fridge temp was too high, but after about 3 days opened, our milk here will separate or thicken. It doesn't smell off, so I just cook with it instead of putting in coffee or tea. Is the milk in the UK maybe just not homogenized to the extent US milk is? We've started getting filtered milk which seems to last longer but doesn't taste quite as good.
Also, half-and-half doesn't seem to exist here - I've just been keeping milk and cream on hand, unless someone has found some.

Just Rambling

The milk is still fine even though it looks like it's separating. Butterfat actually floats so just mix the bottle and you should be fine! I personally drink filtered milk but that's mostly because I do the microbial testing on it.

As far as the half and half goes the closest thing done here is single cream. Which is  usually about 18% fat.

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When I was reading that post I was thinking “I sure hope that person who knows everything about milk answers this...”

Then I scrolled down and saw the 20 minute response rate!  Top job @grovewood

They do sell homogenised milk here, but it is more difficult to find. In the US it's almost all homogeneous so it doesn't separate. I use non dairy milk in coffee, but for yogurt I've been making it with homogenised jersey milk (A2 proteins are better for me) and it has a nice texture.

Milk pays my bills....

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