Since milk is a highly nutritious and perishable substance, it is crucial to preserve it naturally without compromising its nutritional content. Tulsi (Ocimum sanctum) and moringa (Moringa stenopetala) contain significant amounts of bioactive substances, essential oils, and polyphenols that prevent oxidation, enzymatic processes, and the development of microbes in milk. They also contribute to potential health benefits and possess anti-inflammatory, analgesic, anti-diabetic, and anti-cancer properties. Therefore, the study has been undertaken to evaluate the impact of tulsi ethanolic extract (TEE), moringa ethanolic extract (MEE), and moringa water extracts (MWE) from leaves as natural preservatives of raw milk. Cow milk was collected from an organized dairy farm and tested by adding concerned extracts at different concentrations: T0 = control (milk only), T1 = 0.75 mL/100 mL, T2 = 1.25 mL/100 mL, T3 = 1.5 mL/100 mL, T4 = 1.75 mL/100 mL, and T5 = 2 mL/100 mL, and the physicochemical, microbiological, and antioxidant parameters were examined at regular intervals at 35 ± 2°C. Milk samples were added at different concentrations of treatments, which showed a significant difference (p < 0.05) regarding pH, titratable acidity, clot-on-boiling (COB), antioxidants, and standard plate count (total viable and total coliform count). The most acceptable results in different tests were observed in TEE for the treatments T2, T3, T4, and T5, maintaining effectiveness for up to 15 h. For moringa, the EtOH extract remained effective for up to 14 h, while the water extract was effective for up to 11 h, each tested separately for the treatments T3, T4, and T5. The antioxidant potential showed a dose-dependent manner with the following trends for different extracts as TEE > MEE > MWE. The antioxidant activity from TEE and MEE showed highly significant differences (p ≤ 0.01) compared to MWE. The shelf life of the milk sample was extended with TEE and MEE for 15 h, whereas MWE was preserved for 12 h for the treatments T2, T3, T4, and T5. Higher extract concentrations did not yield better results. The study highlights the potential of plant-based extracts as natural, cost-effective preservatives in dairy processing, especially in regions with limited refrigeration. These extracts could be formulated as liquid or powdered additives to enable commercial adoption, but regulatory approvals are needed. Therefore, the optimum level of extract concentration is of utmost importance for reducing resource misusage and maintaining the quality of raw milk for an optimum duration.