is it ok to use it raw for the MC or should I pasturize it first?
Think about the consequences of each choice. If you use sterile medium, such as boiled milk, then you will be propagating forward only the inoculant that you introduce. If you use raw milk, it might have all sorts of bacteria and yeasts and fungi in it, and you would then be propagating both those native flora, and the introduced inoculant. Either way is fine, but they have different outcomes and purposes. It might be that your raw milk contains some amazing local flora, in which case, it's a great idea to use raw. Or it might have pathogens, in which case it would be disastrous.
how much DVI should I add
To what end? You want to skip the pasteurization for convenience, and then try to overinoculate to compensate, so that your native bacteria cannot compete? Sure, that's one option. Up to you how much to overinoculate. Pick the application based on the results you want to achieve and your purpose and strategy. If you don't know, list your goals and I will detail the procedure.
but is it possible to be successful with creating MC's if you don't have a ph tester, an induction cooker or climate controlled room to be able to follow Sailor's steps exactly? Eg: if the temp can be maintained for 6 hours but not 16-24hrs, would adding a bit more DVI be better than letting the temperature drop too low and will it still work properly if the ph ends up as say 4.9 or 5.2 instead of 4.2 to 4.5 for Meso/4-4.2 for thermo?
You have to consider that inconsistency is the enemy here. So if you have no way of keeping the temp steady, sure, overinoculate to speed up the process. No pH meter is no problem. I already posted, that as soon as milk coagulates, that's a good time to freeze or refrigerate, as you are near bacterial saturation levels. The pH levels, although important, are not critical. In fact, after 12-18 hours, most starters will remain in a state of having similar colony counts for 2-3 days. Proper freezing and storage is far more important in maintaining viability.
would I add extra milk after defrosting prior to adding it to the vat or prior to putting the starter in the freezer trays?
Two problems with using whole milk: One, in unhomogenized milk, the cream rises. As it does, it will take bacteria to the top with it, creating bacterial gradients. Commercially, we agitate reaction vessels when producing starter. Two, cream makes it thick.
To answer your question, thin it out by putting the starter in a bucket, adding milk, and mixing thoroughly. Or close a jar with starter and milk added and shake it. Even whole milk will still pour after coagulating, but it will be chunky.
can I make a mother culture from the camambert meso+mould blend DVI or does the mould alter things?
Not in the same way, no. And the changes necessary make it too much work for home production. I would buy a packet of just mold powder and use that.