I don’t drink a whole lot of milk, I am some degree of lactose intolerant though many milk-based foodstuffs are okay. I do cook/bake a lot though, and whole cow milk is generally my preference for most recipes there. It is also the most readily available in most locales.

I like goat milk a lot in certain recipes like cajeta. I like goat butter as well. It isn’t easy to get goat milk in my country though.

Sheep milk makes my favourite cheeses. I do make some cheese myself (it is fun, try it!), but I am not nearly as good a cheesemonger as what you can get with something like a proper pecorino romano.

When I was visiting Mongolia I actually quite liked airag, but that is probably more an acquired taste for a lot of people. Technically this one IS made from raw, but due to the fermentation process isn’t quite the same as just drinking raw milk. The fermentation process breaks down most of the lactose, so generally I had no issue with this.

Don’t drink raw milk normally.