Small-Batch cheese, yogurt and butter maker

Farmers market shoppers, local grocery stores, restaurants, cafes and people who join a direct-to-customer subscription or pickup.

You sell finished products by the unit or pound at markets, wholesale to shops and restaurants, and through pre-orders or subscriptions. Your margin is the sale price minus milk, packaging and facility costs.

• Cheesemaking or cultured dairy know-how
• Strict cleanliness and record keeping
• Selling at markets and to local buyers

• Most states require a dairy processing license and inspected facility. Cottage food rules usually don't cover dairy, so check with your state
• Many shared commercial kitchens don't allow dairy processing. Ask before you sign anything
• Rules on pasteurization and on aging cheese made from raw milk vary, so check federal and state requirements
• Product liability insurance and a plan for lot tracking and recalls
• Labeling rules and any local business license or sales tax registration

Startup costs are typically estimated at around $25,000 to $100,000, depending on your equipment, the space you use and licensing. Treat this as an estimate and get quotes for your own setup before you commit.

Monthly revenue is typically estimated at around $1,500 to $8,000, depending on your products, sales channels and how many hours you put in. The estimate assumes at least about 15 hours a week.

Check with your state. Most states require a dairy processing license and an inspected facility, and cottage food rules usually don't cover dairy. Also check whether shared kitchens allow dairy, plus pasteurization, labeling and insurance rules.