I've been able to get some raw milk through -aherm- sources locally, and have enjoyed playing with it a lot. One of the things that I've found when it comes to using it for coffee is that if the cream has settled out for even a short period of time, it becomes all the more difficult to incorporate into microfoam and winds up collapsing into larger bubbles. Two methods I've tried to fix this are home pasteurizing with a water bath (145 F for 60 minutes), and a handful of attempts at home homogenization with blenders and sieves. Homogenization proves not to be worth the effort so far because if you incorporate any air at all you will get a foam that refuses to go away. I did try the blow torch method once, but the flavor afterward was not good (perhaps a lighter touch with the ol' Bernzomatic would have resolved that). Low temp vat pasteurization seems to melt the fat globules and reincorporates them well enough that steaming performance comes right back. I like commercially homogenized milk better for foaming performance overall, but the early summer raw milk has a flavor that can't be beat.