To make yogurt, heat milk, add yogurt cultures, and incubate for 4-6 hours. Package the yogurt into containers for sale. It’s important to follow regulations on making food to sell. Homemade yogurt is less expensive than store-bought, costing $1.65 per quart compared to $4.29 for store yogurt. To maintain the correct temperature during incubation, use a yogurt maker. By making yogurt from scratch, you can save over $200 a year.
Yogurt Making Process
- Heat milk to the right temperature
- Add yogurt starter
- Incubate to ferment the milk
- Use a thermometer to maintain the correct temperature
- Insulate the yogurt to keep it warm
- Refrigerate to stop fermentation
Do not forget to keep tools clean and know that you can reuse the yogurt starter multiple times.
Selling Homemade Yogurt
To sell homemade yogurt:
- Follow the regulations for making and selling food
- Use quality containers for packaging
- Market to grocery stores and understand their policies on local producers
For frozen yogurt, use milk with a higher fat content and add fruit purees or other flavors.
Health Benefits and Cost Savings
Homemade yogurt benefits digestion, boosts immunity, and may reduce food allergies. By making Greek yogurt at home, you save money—just milk and a starter culture are needed. Once you’ve mastered the basic method, you can customize the thickness, flavor, and nutrition of your yogurt.
Remember, the FDA has specific rules for food production, and you may need to rent a commercial kitchen for commercial sales. Starting with disposable cups can be a simple way to begin distribution.
By making homemade yogurt, you are opting for a healthier and more cost-effective alternative to store-bought options, providing you maintain proper hygiene and temperature control during the process.