You don't actually need raw milk to make yogurt. I use Fairlife brand which is ultra-filtered milk, and combine it with a container of plain Fage (active culture Greek yogurt) in a pressure cooker. This is a very common way to make yogurt at home here in the US.

I also grew up on a cattle farm and have made many other products when I was younger from raw milk. There are /some/ things that require raw milk because they are wild cultured, but most food products are not wild cultured when made at home so you can pitch the correct yeast or bacteria with pasteurized milk just fine. One thing that is hard to find in the US and impossible to make without raw milk is Serbian/Turkish kajmak/kaymak.

I even make my own butter at home using ultra processed heavy whipping cream. Raw milk is a great thing in some ways, but it is not in others and in any case not really a requirement to make milk products at home.