I've been making kefir with raw milk for about a year now, and I bring the milk to a boil before cooling it off to make the kefir.
I'ts not the same as pasteurazation: when they do that they boil the milk at very high temps for something like 15 minutes,and then, in some cases will repeat this process again.
When I 1st started making kefir it would not ferment right in raw milk (unboiled) as some natural "wild" bacteria would compete with the kefir grains.
The enzymes in the raw quickly boiled milk are still there and the kefir tastes great.
This is from someone who did ot drink milk for 2o yrs, as I thought the pasteurized stuff tastes vile. Once I got thru with about 20 cleanses, I actually craved milk
, and then began making my own soured milk products.
The raw milk is not legal in my state, and one has to drive to another state to buy it... we now have started a petition to make it legal.
I'm drinkig stuff that's contraband... LOL