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I have used store-bought homogenized/pasteurized milk plenty of times before I found a source of raw milk. Many others here have and still do use supermarket milk also because raw milk may not be available, legal, or convenient. It will work nearly as well as raw. Be sure to get some calcium chloride, though, from a cheese supply retailer, as pasteurized milk will need it to get the calcium ions back into balance from the rough treatment it's had during processing.
Just be sure it is NOT ultra-pasteurized. UP milk has been processed so severely that it is no longer good for making most cheese types. Low-temp or vat pasteurized milk would be better than regular milk, but most importantly be sure to get the freshest milk you can find; preferably with an expiration date about 2 weeks in the future.
