The risks are mitigated with proper care which is being taken when you buy directly from the farm automats which are both sterile and if i remember correctly at a constant 4c. Re benefits, i keep culturing raw milk and making cultured butter from raw milk simply because the taste and texture are very different from the pasteurized milk. Our family have been drinking it for years, well before we came to Switzerland and see no reason whatsoever not to continue. Cultured raw milk butter is something that literally has nothing to do with the butter you buy from the shelf.