Raw milk needs to come from the right animals, raised in the right fashion.
I either drink it bottled, where it went straight from the cow, or in certain foods gently cooked at lower temperatures. There are other options - raw butter, raw cheese (which may have been heated up but not "high enough" not to be called raw, and may or may not have been aged for a period), or something cultured, like yogurt, kefir, "buttermilk," creme fraiche, sour cream. I'm not talking about the commercially done products, some of which were pasteurized first, then had their cultures killed afterward in some cases. I'm talking about cultured from raw milk, whether heated slightly first or not.
Always decide according to taste.