Absolutely! In fact, it will be nice and full of fat, resulting in a good yield.
Pasteurising the milk is your choice. Please note sometimes the bacteria in the raw milk and the bacteria in our cultures compete which can cause the milk not to set or may not produce the result you're after. For how to pasteurise, see this article.
It is also good to note that there are seasonal changes with raw milk and changes are also dependent on the health of the cow etc so you may not see the exact same result every time. Calcium chloride helps with these inconsistencies.
