Can I make ricotta with this milk? Or is it absolutely spoiled?

The fresh milk that my dad brought from our cow is yellow and it has an obvious yellowish cream layer(?). It was setting on the fridge for almost a week, it is yellow since it was brought so I wasn't sure if it was bad, and couldn't tell from taste.

I heated it intending to make cheese but it absolutely curdled without me adding vinager.

Not sure if this mean this one is bad, is it still safe to make a ricotta?

Or should I just throw it?

* I added a picture of what is left of the milk, that is what I meant by yellow cream layer.