Food / MAKE TWARóG (Polish curd cheese) AT HOME [8]

I have access to fresh milk from our cousins dairy. This is not pastuerized. Can this be utilized as a base for twaróg or do I have to go with a pasturized milk?

I get mixed info when I google it. It seems that they mostly require low fat or skim milk in the process. This makes it pasteurized.

I was hoping someone who makes it or has inside info can help us.