1. More live cultures for my gut (which is very happy right now, thank you).
2. I trust small farmers to keep it clean.
3. I come from farmers and I grew up dipping milk out of the tank in the milkhouse to drink. I can smell the milkhouse, taste the metal rim of the dipper, and feel the wet concrete floor.
Raw milk is terrifically expensive ($5 a half gallon around here), so I buy local pasteurized milk ($2-something a half gallon) for cooking and we just use the raw milk for uncooked applications, mainly drinking and pouring on granola. I figure if I'm going to heat the milk anyway in cooking, I might as well save money and use the milk that's already pasteurized. I'm so pleased I finally figured out this frugral, hybrid approach.
I can acquire both milks in glass jugs, which tastes better and pleases me because the container can be reused. I can acquire the raw milk in two different locations, blocks from my house, so I appreciate not making a car trip outside the city to lug it home. To be sure to keep the jugs going back to the right places, I made little "raw" tags. It was a fun way to practice my (lack of) embroidery skills.
Occasionally, the raw milk tastes odd, so I think the cows must have been grazing on something odd. I'm often drinking kefir anyway or using yogurt with my granola, but a particularly snifty child has complained about the raw milk sometimes.
Whatever. We are getting good bacteria, supporting our local farmers, and fighting the good fight. Because let's not pretend that raw milk is not political. I know it's controversial and we've been drinking this milk for months while I worked up my nerve to say so.