Small-batch cheese and yoghurt maker

Farmers' market shoppers, cafes, restaurants, delis, grocers and people buying online or through local food boxes.

Selling packaged products at a markup over milk and packaging costs, through markets, wholesale to local shops and cafes, and direct online orders.

• Cheesemaking or yoghurt-making technique
• Food safety and hygiene
• Selling to cafes and shops
• Good record keeping

• Dairy businesses usually need approval from your state's dairy food safety regulator, so check this before spending on a fit-out
• A home kitchen is often not suitable for dairy processing, so check premises rules and council zoning
• Public liability and product liability insurance, as food safety problems with dairy can be serious
• Labelling and testing requirements under the Food Standards Code, and keeping the cold chain unbroken
• Your milk supplier must meet the rules, so check where your milk can legally come from

Startup costs are typically around $25,000 to $100,000, depending on your premises, equipment and fit-out. Monthly revenue is typically estimated at around $3,000 to $15,000, depending on your products and where you sell them.

Check for approval from your state's dairy food safety regulator before spending on a fit-out. Also check whether a home kitchen is suitable, council zoning, insurance, Food Standards Code labelling and testing, and where your milk can legally come from.

Useful skills include cheesemaking or yoghurt-making technique, food safety and hygiene, selling to cafes and shops, and good record keeping. Estimates suggest at least around 25 hours a week, depending on how much you make and sell.