This is one of those entries that sends me all over the Internet - first to read the entry on raw milk in Wikipedia - interesting (including the fact that there is such an entry). We can buy it (from TB- and brucellosis-tested herds) as 'green-top' milk here and it makes much better cottage cheese/paneer/yoghurt. Then, as I didn't realise one could make feta at home, to research commercially-available starter cultures. Can you buy raw sheep's or goats' milk? Perhaps they are under the Nanny State's radar (no pun intended, but a jolly appropriate one nevertheless).