I've been trying to buy some heifers (springing) and it's not like they stay local anymore. One large farmer that I may buy from sent his last two loads to Indiana and Mexico. That's from Northern NYS.
Look for the small farmer who needs money and is willing to sell a single animal or calf. Heifer calves will be expensive BUT they a bit lower lately. Also, the cross breds will be cheaper.
About homogenization, you don't need to stir milk often to keep the butterfat down. Once every half hour would do it. I do understand the chocolate milk sitting there, though, but I stir mine to keep the chocolate in suspension, not the cream! LOL!
Jennifer