I thought I hated the taste of milk. I haven't had any plain milk for over a decade. When I did have it, I suffered all kinds of pain. I can't even use it in a sauce or pasta.
I have been using almond milk for over five years now, but there's no getting around the fact that in dairy sauces, almond milk just tastes funky. So, after hearing about raw milk, I did some research and found a dairy farm fifteen minutes from me, in Wa. The dairy tests the milk and the cows regularly. The milk has to be tested four times before it is taken over to a local store, where I purchase it. It is more expensive then mass produced milk, but not more so then organic milk.
The first time I used it to make baked Mac and cheese I couldn't believe I had no digestive pains. My intestines loved the stuff. There was no stuck or "heavy" feeling I typically suffer from with homogenized milk. I even tried it plain and it wasn't bad. It has none of the metallic, fake sweet that homogenized milk has. It's like an improved organic milk.
Now, just for a bit of background, I have tried every kind of milk known to man: lactaid, goat, rice, almond, coconut. I couldn't handle any animal milk any better than the homogenized cow milk.
Rice milk tastes like dirty dish water, coconut milk is excellent for baked goods and drinking but awful for cooking and almond milk just makes everything taste nutty. Every recipe I made with coconut milk just had this coconut taste overriding the rest of the ingredients. So, to have found a dairy milk I can digest, pain-free is exhilarating.
I would say, if you are considering trying it, make sure you research the farm, visit if you can, and make sure they regularly test. Thankfully Wa. has strict rules regarding testing of raw milk. I love being able to eat all the dairy and cheese dishes I love again using raw milk and raw milk cheese. If you have a safe farm nearby and the opportunity, I recommend it.