I have given up on trying to acquire raw milk for now. Right now, I don't have a recipe that I can execute well enough over time to justify the expense/risk associated with raw milk anyway.
Hell, I cannot even adhere to a scalding temperature protocol consistently yet.
So, in the mean time, I will spend my time, perfecting my craft with cheap, store bought milk.
Someday, when I have perfected my process to the point that only a new source of raw milk will make it better, I will again look for raw milk.
If I appear a bit down, I'm sorry. Sometimes cheese making is a bit frustrating.
(But I keep at it.)