Quick Answer
In the United States, making yogurt at home is generally allowed, but there are some regulations regarding the use of pasteurization equipment and labeling requirements for small-scale production. However, for most home users, these regulations do not apply. You can make yogurt at home without worrying about extensive regulations.
Regulatory Considerations for Small-Scale Yogurt Production
In the United States, the USDA’s Food Safety and Inspection Service (FSIS) regulates food production, including yogurt. However, for small-scale producers making yogurt at home, the FSIS considers them a “consumer” rather than a “producer,” and therefore not subject to the same regulations. This means you can use raw milk from a local farm or your own off-grid dairy operation without pasteurization.
Labeling Requirements for Small-Scale Yogurt Production
When selling yogurt at farmers’ markets or to friends and family, you may need to comply with labeling requirements. The FDA requires labeling to include the name of the product, net weight, ingredient list, and manufacturer’s name and address. However, if you’re only making yogurt for personal consumption, you do not need to label it.
Pasteurization and Off-Grid Considerations
If you’re using raw milk from an off-grid dairy operation, you may need to consider pasteurization to ensure food safety. A temperature of at least 161°F (72°C) for 15 seconds is recommended to kill pathogens. You can use a thermometer to monitor the temperature and ensure proper pasteurization. Additionally, you may want to consider using a pasteurization unit specifically designed for small-scale yogurt production, such as a heat exchanger or a steam pasteurizer.
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