If your meter is calibrated properly, I just wouldn't trust that milk. If you are using pH targets for a make, then yes, you have to wait for the proper acidity before moving on to the next step - that's the point. However, your starting pH was so far off of normal that I wouldn't trust any readings during the make.
I don't start a make without first testing the milk so I know if anything is off. This is especially true with raw milk. Raw milk and store bought pasteurized both contain bacteria. Yes, even after pasteurization. That's why store bought milk will spoil even if it's not opened. If those bacterial populations increase, they will start producing acid and the milk will ultimately curdle. Lactic bacteria in raw milk are natural and generally good. The residual bacteria in store bought are spoilage bacteria, not natural lactic bacteria. That's why spoiled store bought stinks and is undrinkable. So a little drop in pH from raw is still workable. A drop from store bought is not. My personal standards are 6.55 for pasteurized or 6.5 for raw. If the pH is lower than these, I reject the milk.
Going the other direction, a high pH (and somatic cell count) can be an indication of an infection in the cow, goat, or sheep. Somatic cell count (SCC) is one of indicators of the quality of milk. Somatic cells are leukocytes (white blood cells). The number of somatic cells increases in response to pathogenic bacteria like Staphylococcus aureus, a cause of mastitis. This raises the pH of the milk. So again, my personal tolerance is a pH of 6.75.
Since you are using raw milk, if you are confidant of your readings I would definitely discuss the high pH with your source.