[southernplaces7]

>He does heat it first, I don't know how hot it gets and if it kills as much as the pasteurization process.

As a dude who regularly buys raw buffalo and cow milk for pasteurizing it at home, i'm pretty sure your friend is doing exactly the same thing, meaning that he's not consuming raw milk.

There's no industrial magic to milk pasteurization. Slowly heating it in a double boiler to 63 Celsius for 30 minutes or 73 Celsius for 15 seconds (while stirring it to prevent scalding or boiling and to prevent the formation of a surface skin of fat you want to stay inside the milk) will sterilize fresh raw milk into being completely safe for drinking and etc.

Useful step if you decide to try the same: cool the milk quickly afterwards in an ice bath, so that it goes to below 20 Celsius as soon as possible. This will prevent bacterial formation during a prolonged cooling process.

EDIT: If you do pasteurize milk at home, it will still be creamier and thus tastier than most store-bought milk. The reason why: because the fat content is higher. Commercial milk producers only need to leave 3.something % fat in their milk to legally call it "whole" milk (at least wherever I've lived). They skim the rest off for other dairy products like sour cream and etc. Raw milk directly from a cow often has well over that percentage of natural fat and you get to keep it all in place.