Dairy Dilemma; Choosing Milk in B.C?

I live in Canada, British Columbia, and, unfortunately, nowhere near a farrm that offers cow-sharing programs. The nearest is about a 6 hour drive away, and the prices; well, I shouldn't put a price on the elixer that is raw milk ($15.00 CAD/gallon for me), but combined with effort to get there (and back home)...

I'm contacting various people at the moment, and there might be an option for me to pick up raw milk 30 minutes from my location, but at the mean time, I have two choices (3, if I choose to omit milk all together, but I want to keep my kefir grains alive and drink their product):

1) Non-homogenized, but conventional milk
2) Combining organic, but homogenized skimmed milk with organic, non-homogenized cream to create the consistency of whole milk/any fat % I wish

I've been following option one because I've read that "organic" is so butchered, it hardly means anything. However, I Googled the requirements for organic milk in Canada, and they don't appear to be extremely lenient:

http://www.agf.gov.bc.ca/busmgmt/budgets/budget_pdf/dairy/organic_dairyapril2...


120 days on pasture (albeit not enough) is probably better than none at all! My fear is that the skimmed milk (0.4 grams of homogenized fat) is homogenized, and is probably heavy processed to get to that skimmed state. The cream is alright though; it practically glows with a tan-in-a-can light orange colour.

So, should I go with option 1 or 2? I would totally just drink the cream and I often do, except it's hard to get the kefir grains removed from the creme fraiche that results, and I would like to blend the two dairy products together to create a 10%-20% milkfat product; creamy, but liquid enough, after curdling, to pour into a strainer!)