How Much Should You Sell Yogurt For? (2026 Pricing Guide)

You heated a gallon of good milk, stirred in a spoonful of last week's batch, and woke up to four quarts of thick, tangy yogurt with cream on top. A neighbor tasted it and asked to buy a quart every week. Now you need a number, and the grocery store says a tub costs less than four dollars.

That grocery number is the wrong place to start. A small batch of yogurt costs more to make than a factory tub costs to buy, because your milk, your jars and your hours are bought one at a time. This guide builds a yogurt price from numbers loaded on October 8, 2026: what small farms charge, what grocery ads show, how much yogurt a gallon of milk makes, what straining does to that, what a quart costs you in plastic and in glass, what selling fees take, and what the rules say before any of it matters. If you are still asking whether you can sell yogurt at all, our guide to whether you can sell homemade cheese walks through the same dairy programs state by state; ask yours whether its answer for cheese also covers yogurt.

How Much Should You Sell Yogurt For?

Charge $9 to $11 for a quart of plain whole milk yogurt in a plastic tub, $6 to $7 for a plain pint in a glass jar, and $14 to $17 a pint for strained Greek. Those ranges come from two places: what small farms charged on October 8, 2026, and about 1.25 to 1.9 times your full cost with your time paid at $20 an hour. The jar swap price assumes the customer brings the jar back for you to reuse.

Here is the ladder to start from:

Swipe left to see what small farms charged.

Full costs come from the batch math later in this guide (grocery milk at $4.229 a gallon, a 2 gallon batch, 2 hours of your time at $20 an hour for plain and 2.5 hours for Greek). Farm and store prices were read on each one's own shop page on October 8, 2026. License and inspection costs are not included because they vary by state.

Notice where your cost sits. The plastic quart costs $7.13 to make with your time paid, and the glass quart costs $7.72. That $0.59 gap is the jar, and it is why the container decision comes before the price decision.

What Do Small Dairies Charge for a Quart or Pint?

Small farms and farm stores charged $8.00 to $10.45 for a quart of plain cow's milk yogurt on October 8, 2026, which is $4.00 to $5.22 a pint, and Farmstead Foods' plain whole milk yogurt in a 24 ounce size at $5.99 works out to $3.99 a pint. Strained Greek yogurt listed at $14.95 to $16.95 a pint, and goat milk yogurt ran $9.25 to $18.67 a pint depending on the size.

Every price below is the price on that farm or store's own shop page that day:

Swipe to see every farm and its price per pint.

Read on each shop page on October 8, 2026. Tussock Sedge Farm resells yogurt made by two other creameries, Elmer & Sarah's and Swiss Villa Farms. Farmstead Foods is a delivery service whose yogurt pages do not name who makes the yogurt. Flint Hill Farm, Abraham's and Painted Pepper Farm make the yogurt they sell. Sale prices are shown next to list prices where the page showed both.

Three patterns show up:

• The per-pint price drops as the container grows. Painted Pepper Farm's goat yogurt runs from $18.67 a pint in its 6 ounce jar down to $9.25 a pint in the half gallon.
• At Tussock Sedge Farm, strained yogurt costs about three times plain. Its Greek pint, from Swiss Villa Farms, lists at $16.95 while its plain quart, from Elmer & Sarah's, lists at $10.45, so the Greek is $16.95 a pint against $5.22.
• Resellers are not cheaper by default. Tussock Sedge Farm's resold glass quart lists at $10.45, or $5.22 a pint, while Flint Hill Farm sells a quart made from its own Jersey cows' milk for $8.00, or $4.00 a pint. The creamery behind the jar and the jar itself both move the price.

How Does Farm Yogurt Compare With Grocery Store Prices?

Grocery ads averaged $3.64 for a 32 ounce tub of conventional regular (non-Greek) yogurt, plain or flavored, and $5.87 for 32 ounces of Greek in the USDA report issued October 2, 2026. That works out to $1.82 a pint for regular and $2.94 a pint for Greek. For regular yogurt, that is about a third to a half of what the small farms above charged per pint for plain.

The USDA's weekly dairy retail report tracks prices that grocery chains advertise in their circulars and digital deals. That link always opens the newest week, and the figures here are from the October 2, 2026 issue. Here is what it showed for yogurt:

Swipe for the per-pint grocery column.

USDA Agricultural Marketing Service, National Dairy Retail Report, Volume 93 Number 40, dated Friday, October 2, 2026, loaded October 8, 2026. These are advertised sale prices, so the everyday shelf price is usually higher.

Do not try to meet the grocery price. Your customer may know the grocery price, but she is choosing yogurt from a farm she can name, made from milk she trusts, in a tub or jar from your farm. The small farms above sell at two to three times the grocery ad price per pint, and that gap is your market.

How Much Did Noosa Yogurt Sell For?

$188 million. Campbell's sold noosa to Lakeview Farms on February 24, 2025, "for $188 million, subject to certain customary purchase price adjustments," according to the quarterly report (10-Q) it filed with the SEC on March 5, 2025, and its annual report filed September 18, 2025 repeats the figure. The press releases left the price out, and none of the earlier deals that moved Noosa from owner to owner came with a public price for Noosa itself. When Campbell's agreed to sell noosa to Lakeview Farms in November 2024, its press release said "Terms of the transaction were not disclosed," and it said the business "generated net sales of $177 million for the last 12 months ending October 2024."

Here is how the brand changed hands:

Each row has its source; swipe to read it.

All sources loaded October 8, 2026. The $177 million is noosa's sales, not a sale price; the $188 million is the 2025 sale price before customary adjustments.

Four things are public, and one of them is a price:

• The price. Campbell's filings put the February 2025 sale at $188 million, subject to customary purchase price adjustments.
• Scale. Noosa grew from 5,000 stores in 2014 to 25,000 by 2018.
• Sales. Campbell's put noosa's net sales at $177 million for the 12 months ending October 2024.
• The plant. The 2024 deal included noosa's manufacturing facility in Bellvue, Colorado, Nosh reported on November 13, 2024.

The useful part for a small vendor is the start of the story. Noosa launched in 2010. By the fall of that same year, two sisters had launched Gammelgården Creamery in Pownal, Vermont, and the family took its skyr, a thick cultured dairy product the co-op's profile says is technically a cheese because it is made with rennet, to farmers markets in Dorset, Bennington and Troy each weekend, according to the Brattleboro Food Co-op's profile. The profile says Stina Kutzer chose skyr after a milk inspector's visit showed her that her cheesecloth-strained yogurt did not meet the regulatory definition of yogurt. The co-op's profile, dated March 31, 2025, says its products are now "stocked in over 80 locations throughout New England." Neither story starts with a sale price. Yours starts with the price on this week's tub.

How Much Yogurt Does a Gallon of Milk Make?

A gallon of milk makes about a gallon of plain yogurt, which is 4 quarts or 8 pints. Strain it thick into Greek yogurt or labneh and you keep about 50% to 67% of that, or 4 to 5.3 pints, by an Extension guide's figure for yogurt strained a full 8 to 24 hours. Greek yogurt drained a shorter time keeps more.

Plain yogurt keeps almost all its volume because nothing is removed. Illinois Extension's home yogurt recipe turns 1 quart of milk into 8 half-cup servings, which is a quart of yogurt. Straining is different: it pours off the whey, the thin yellow liquid, to thicken what is left. The UC and WSU Extension guide "Yogurt Made Simple" says strained yogurt is "also called Labneh or Greek yogurt," and that after straining it 8 to 24 hours, until it is spreadable, "about 1/2 to 2/3 of the original amount of yogurt remains." The same recipe's yield line is lower, 1 1/2 to 2 cups from a quart. A Greek yogurt you stop straining sooner keeps more: Illinois Extension's "Making Yogurt at Home" drains yogurt cheese for 8 to 24 hours but Greek-style yogurt for only 2 to 4 hours, so the Greek costs in this guide are the high end.

Swipe right for the Greek yogurt column.

Plain yield from Illinois Extension's "Making Yogurt at Home"; strained yield from UC ANR and WSU Extension's "Yogurt Made Simple," for yogurt strained until spreadable, both read October 8, 2026. The longer you strain, the thicker the yogurt and the closer you get to half.

This one fact explains most of the price ladder. A pint of Greek yogurt strained to half holds the milk of two pints of plain, so the dairy in it costs twice as much: $1.28 against $0.64 a pint. With the jar and label, the materials come to $2.51 against $1.87 for a plain glass pint, before you count the extra time. Before you set any price, write down three numbers from your own kitchen:

• Your milk cost per gallon, from your receipt or your own herd's cost.
• Your yield, measured in pints from one batch, plain and strained.
• Your hands-on time, from the moment the pot goes on to the last clean jar.

What Does a Quart of Yogurt Cost You to Make?

A quart of plain yogurt costs you about $2.13 in a plastic tub and $2.72 in a glass jar, using whole milk at the August 2026 grocery average of $4.229 a gallon. Pay yourself $20 an hour for a 2 gallon batch and the full cost rises to $7.13 and $7.72.

Here is where each number comes from:

Plastic and glass side by side; swipe for both.

Containers and labels priced on Walmart.com on October 8, 2026. Milk from the Bureau of Labor Statistics average price series for August 2026, read through its data API the same day. License, inspection, electricity and a cooler for market day are not included.

If you milk your own cows, the milk line shrinks. US dairy farmers received $19.80 per hundred pounds of milk in August 2026, in USDA's Agricultural Prices report. Whole milk weighs 8.6 pounds a gallon in USDA's conversion table, so that is about $1.70 a gallon, or $0.43 a quart. Your plastic quart then costs about $1.50 in materials instead of $2.13.

The time line is the one most new vendors skip. Heating, cooling, culturing, filling and cleaning take real hands-on minutes even though the yogurt sets overnight on its own. Count yours for one batch and replace the $5.00.

Why Does Your Container Change the Price So Much?

A glass quart jar costs $1.23 against $0.64 for a plastic tub, so glass adds $0.59 to every quart before the yogurt is even in it. On a $10 quart that is the difference between $2.87 left over after materials and your time, and $2.28.

Glass sells. It looks like a farm product, it shows off the cream line, and customers keep the jar. But on a $10 quart, the extra $0.59 a glass jar costs over a tub takes about a fifth of the $2.87 you keep above your wage, unless you get the jar back. You have three ways to handle it:

1. Sell in plastic and keep glass for gifts. A $0.64 tub keeps a $9 to $11 quart profitable.
2. Charge for the jar and take it back. Price the yogurt and the jar as two parts, then sell refills cheaper to customers who return a clean jar. Ask your dairy inspector how returned jars must be washed before you start.
3. Use glass only for small, expensive sizes. A pint jar costs $1.02, and on a $15 Greek pint that is about 7% of the price.

How Much Should Greek Yogurt and Labneh Cost?

A glass pint of strained Greek yogurt should sell for $14 to $17, and one Maine goat farm sells 6 ounces of labneh for $10.50. Labneh is yogurt strained for 8 to 24 hours until it spreads like cream cheese. Straining can halve your yield, so a Greek pint costs you about $2.51 in materials and $8.76 with your time.

Here is the math on a 2 gallon batch strained down to half:

• Milk and starter: $8.46 of milk plus $1.82 of starter is $10.28 for the batch.
• Yield: 16 pints of plain yogurt strain down to about 8 pints of Greek.
• Per pint: $10.28 divided by 8 is $1.28 of dairy, plus a $1.02 glass pint jar and a $0.20 label, for $2.51.
• Your time: 2.5 hours at $20 is $50, or $6.25 a pint.
• Full cost: $8.76 a pint. At two thirds yield, about 10.7 pints, it drops to $6.88.

At $15 a pint you keep about $6.24 above your wage before fees, and Tussock Sedge Farm's $16.95 list price for a Greek pint shows customers pay it. Labneh can sell higher still. Painted Pepper Farm strains its goat milk yogurt for 24 hours and sells 6 ounces of the labneh for $10.50, which is $28 a pint, against $7.00 for the same 6 ounce jar of its plain yogurt. Part of that $28 is the small jar, since the farm's plain yogurt in that size is already $18.67 a pint. The UC and WSU guide calls strained yogurt, labneh and Greek yogurt one product, so the yield math above covers both.

Save the whey, the liquid you strained off, and ask your dairy program before you sell it or give it away.

What Should Goat and Sheep Milk Yogurt Sell For?

Goat milk yogurt sold for $11.00 for 16 ounces at Painted Pepper Farm, and sheep milk yogurt for $9.99 for 16 ounces at Farmstead Foods, on the shop pages read October 8, 2026. Price yours from your own milk cost, because every milk price in this guide is for cow's milk.

Painted Pepper Farm's own size ladder shows how wide the range is. The farm milks its own goats on the coast of Maine and sells plain goat milk yogurt in glass for $7.00 for 6 ounces, $11.00 for 16 ounces, $16.00 for 26 ounces and $37.00 for a half gallon. That is $18.67 a pint in the smallest jar and $9.25 a pint in the half gallon. It is the same milk from the same farm, so the gap comes from the size of the jar.

If you keep goats, run the same table as the quart above with your own milk cost per gallon, and count the hours your herd takes. Goat yogurt priced like grocery cow yogurt can easily lose money on every jar.

Can You Make Yogurt at Home to Sell?

In Washington and Minnesota, two of the 3 states checked for this guide on October 8, 2026, you cannot sell yogurt made in your home kitchen, because yogurt is a dairy product and their cottage food laws, the state rules that let you sell certain low-risk foods made at home, name it as not allowable. Utah, the third, is different: among dairy products, its food freedom law leaves out only raw dairy, so yogurt made at home from pasteurized milk and sold directly to an informed customer inside Utah may fall under it. In any state, plan on a licensed dairy unless a food freedom law covers yogurt, and get that answer in writing.

Two states say it in so many words:

• Washington. The Washington State Department of Agriculture's cottage food page lists "Milk and dairy products including hard, soft and cottage cheeses and yogurt" as not allowable.
• Minnesota. The Minnesota Department of Agriculture's cottage food guidance says "cheese, yogurt, butter, ghee" and similar products "are not allowable cottage foods and require a license," and that "manufacturing dairy products may require a permit from MDA's Dairy program."

Here is the order to ask in, so you get a full answer:

1. Read your cottage food or food freedom page. Search it for "dairy," "milk" and "yogurt," and write down what it says and the date.
2. Email your state dairy program. Ask whether you can make yogurt from store-bought pasteurized milk, or from your own animals' milk, and sell it directly to customers.
3. Ask your farmers market manager. A market can set its own rules for dairy, coolers and insurance, so ask before you pay a booth fee.

The federal yogurt standard adds one more line. Under 21 CFR 131.200, the milk "must be pasteurized or ultra-pasteurized before the addition of the characterizing bacterial culture," and yogurt has "not less than 3.25 percent milkfat," unless its label states a lower milkfat percent, down to 2.44 percent. Under that standard, a product sold as yogurt starts from pasteurized milk.

Does Anyone Sell Yogurt on Homegrown Yet?

No Homegrown vendor sells yogurt on its own yet. In a pull of the Homegrown catalog on October 8, 2026, 20 of the 2,910 products listed by 312 vendors mentioned yogurt, and not one was a tub or jar of yogurt for sale.

That gap cuts both ways. There is no yogurt vendor to undercut you, and there is also no proof yet of what Homegrown shoppers pay for it. The ten granola, jam, fruit butter and nut listings that tell customers to eat them with yogurt are a hint about who buys it: the same person filling a breakfast bowl. If you sell yogurt, a granola or jam vendor at your market is a natural partner for a shared pickup table.

What Do Selling Fees Take From a $20 Yogurt Order?

Selling fees take 88 cents to $2.43 from a $20 yogurt order, such as two $10 quarts, depending on the platform and who pays its fee. Across 50 orders a month, that runs $44.00 to $131.00 with any plan included on annual billing ($153.00 for Local Line billed monthly, its 2.9% + $0.30 card processing included).

Scroll right to see every fee column.

Fees from each company's own pricing page, checked October 8, 2026: findhomegrown.com/signup, Hotplate's pricing page and its blog post "What Hotplate does," Square's online store plans page, and Local Line's pricing page. Card processing is figured on the $20 price. Sales tax, tips and delivery fees are not included.

Local Line is built for farms selling to many customers and to wholesale buyers, with price lists and pick lists, so its $87 plan, plus 2.9% + $0.30 card processing, makes more sense once you sell to stores as well as households. For a farm selling 50 orders a month to families, as in the table, the plan is still most of the cost: $87 of $131.00.

What Does a Month of 20, 60 or 120 Quarts Pay You?

At $10 a quart in plastic, 60 quarts a month leaves you about $136 after milk, starter, tubs, labels, Homegrown's fees and $20 an hour for your time. That is about $2.27 a quart on top of your wage, before any license or inspection cost.

Here is how the 60 quart month adds up:

• Sales. 60 quarts at $10.00 is $600.00, sold as 30 orders of two quarts.
• Supplies. 60 quarts at about $2.13 each in milk, starter, tub and label is $127.65, which means 15 gallons of milk.
• Selling fees. 30 card payments at $0.88 is $26.40, plus Homegrown's $10 plan, for $36.40.
• Your time. Two hours for every 8 quarts is 15 hours, paid at $20 an hour, for $300.00.
• What is left. $600.00 minus $127.65, $36.40 and $300.00 leaves $135.95.

And at three volumes:

Swipe to see all three months.

Plastic quarts at the $2.13 materials cost above, two quarts per order, Homegrown's annual plan, card processing of 2.9% + $0.30 per order. Supplies are figured on the unrounded cost of $2.12744 a quart, so they run a few cents under the quart count times $2.13. A licensed dairy's fees, inspections and any kitchen rent come out of the last column.

Change one number and see what moves. At $9 a quart, the 60 quart month leaves about $78 after your wage. In glass jars at $10 with no jar swap, it drops to about $101, because 60 glass jars cost $35.28 more than 60 plastic tubs. That is why the container and the price get decided together.

Let Regulars Reserve This Week's Batch Before You Heat the Milk

Taking orders before you make the batch is how a yogurt vendor stops pouring out unsold quarts, because Illinois Extension's guide says to eat homemade yogurt within 14 days. Every quart you make without a buyer is a quart racing a date, so the fix is knowing how many quarts are spoken for before the milk goes on the stove.

Homegrown is $10 a month billed annually ($12.50 billed monthly) with no percentage fees beyond standard payment processing, and it gives your yogurt a storefront customers order and pay from before pickup. Compare that with what a small dairy usually weighs. Hotplate costs $0 a month but adds 5% + $0.55 to the customer's total by default, so a $20 order shows as $21.55, and you still pay 2.9% + $0.30 on every card payment. Square's Free plan costs $0 a month but takes 3.3% + 30¢ on each online order, 8 cents more than Homegrown on every $20 order, though at 50 orders a month its $48.00 still comes in under Homegrown's $54.00 with the plan. Local Line's Core plan starts at $87 a month billed annually, plus 2.9% + $0.30 on each card sale, which fits a farm selling wholesale more than one selling 50 orders a month to neighbors.

What it gives a yogurt vendor:

• Batch-sized inventory. Real-time inventory tracking updates your quantity as orders come in, and low-stock alerts tell you when this week's 24 quarts are nearly spoken for.
• Every size under one listing. A pint, a quart and a Greek pint can sit together, each variant with its own price.
• Order prep time. Set the lead time you need, so orders close before you heat the milk.
• Pickup on your schedule, at your farm, porch or market, on the days and time windows you set.
• Local delivery within a radius you choose, from 1 to 25 miles, at a fee you set.

What it does not do: Homegrown does not license your dairy or check whether your state allows home yogurt. It does not ship, and it does not keep yogurt cold; that is your cooler and your pickup window. It cannot sell by weight yet (price by weight is on its roadmap), so list fixed sizes. Card processing of 2.9% + $0.30 is paid by you, with no option to add it to the customer's total. Customers create a Homegrown account the first time they order, there is no drops or countdown release feature, and while your storefront is listed on the Homegrown marketplace, plan on most orders coming from people you send to your own link.

If you already have a waitlist of neighbors asking for "a quart next week," you can set up your Homegrown storefront and turn that list into prepaid orders with a pickup time.

What Yogurt Pricing Mistakes Cost New Vendors the Most?

The costliest yogurt pricing mistake is copying the grocery price, because the $3.64 average is a sale price that major grocery chains advertise for factory-made tubs. These six mistakes come up again and again in the math above:

1. Pricing against the grocery ad. Your materials alone run $2.13 a quart, and the grocery ad average was $3.64 for 32 ounces. Matching it leaves you about $1.51 a quart, before fees, for all your hours.
2. Forgetting the jar. A $1.23 glass quart jar turns a $10 quart from $2.87 above your wage in a $0.64 tub into $2.28, about $35 less on a 60 quart month.
3. Pricing Greek like plain. Straining it thick, until spreadable, keeps half to two thirds of the yogurt, so a Greek pint can carry up to twice the milk of a plain pint.
4. Leaving your time at zero. On the 60 quart month, your time is $300 of the $600 in sales, more than milk, tubs and fees combined.
5. Making more than you sold. A 14 day eat-by window means extra quarts go to waste fast. Take orders first, then make the batch.
6. Pricing before you are licensed. In Washington and Minnesota, yogurt is not a cottage food. Get the dairy answer first, because a license fee changes every number here.

For the general rule under all of these, our guide on how to price food at a farmers market explains the cost multiple most vendors start from, and our guide to calculating the real cost of each product shows how to fold in the costs that hide, like electricity and a market-day cooler.

Frequently Asked Questions

How much should I charge for a quart of homemade yogurt?

A plastic tub of plain whole milk yogurt should be $9 to $11 a quart, or $10 to $12 in a glass jar unless customers return jars. Small farm prices read on October 8, 2026 ran $8.00 to $10.45 a quart. A quart costs about $2.13 to make in plastic, and about $7.13 with two hours per 8 quarts paid at $20 an hour.

How much does it cost to make yogurt at home?

About $1.06 of milk per quart at the August 2026 grocery average of $4.229 a gallon, plus about 23 cents of starter, because a quart of milk makes about a quart of yogurt. Add a tub or jar and a label and a sellable quart costs $2.13 in plastic or $2.72 in glass. The dairy in a Greek pint costs 1.5 to 2 times as much as in a plain pint when it is strained until spreadable, because only half to two thirds remains. Illinois Extension drains Greek-style yogurt for just 2 to 4 hours, which keeps more. With the jar and label, a glass Greek pint strained to half runs about $2.51 in materials, against $1.87 for a plain glass pint.

How much did Noosa yogurt sell for?

$188 million. Campbell's sold noosa to Lakeview Farms for $188 million on February 24, 2025, according to its SEC filings, subject to customary purchase price adjustments. No price for Noosa itself came with the earlier deals: Advent bought a majority stake in 2014 for "an undisclosed sum," Noosa merged into Sovos Brands in 2018, and Campbell's got it in its $2.7 billion purchase of all of Sovos in 2024. When Campbell's sold the brand on to Lakeview Farms, its press release said the terms "were not disclosed." Campbell's did say noosa had $177 million in net sales in the 12 months ending October 2024.

How much should Greek yogurt cost per pint?

Price a glass pint of strained Greek yogurt at $14 to $17. Straining 2 gallons of yogurt down to about 8 pints puts your cost near $2.51 a pint in materials and $8.76 with your time. One Pennsylvania farm store listed a Greek pint at $16.95 on October 8, 2026.

Can you sell homemade yogurt at a farmers market?

In Washington and Minnesota, only from a licensed dairy. Washington's cottage food page lists yogurt as not allowable, and Minnesota says yogurt is not an allowable cottage food and requires a license. Among dairy products, Utah's food freedom law leaves out only raw dairy, so yogurt made from pasteurized milk and sold directly to an informed customer inside Utah may qualify; get the Utah Department of Agriculture and Food's answer in writing. Ask your state dairy program and your market manager before you price yogurt for a booth.

Is it cheaper to sell yogurt in pints or quarts?

Quarts, in either container. In glass, one quart jar of yogurt costs about $2.72 in materials against $3.74 for two pint jars, with Mainstays jars at $1.23 a quart and $1.02 a pint on Walmart.com on October 8, 2026. In plastic, a quart tub was $0.64, which makes a plastic quart the cheapest way to sell 32 ounces at $2.13. Sell quarts in plastic to regulars, and offer glass pints at $6 to $7 to first-time customers who want a smaller first buy.

Related Reading

These five guides pick up what this one only touches: the dairy rules that decide whether you can sell yogurt at all, what other dairy products sell for, and the products that sit next to yogurt in a customer's breakfast bowl. Start with the cheese permission guide if you have not yet asked your state, because the same dairy program answers both questions.

• Can you sell homemade cheese?: the dairy rules, nine states, including the Utah and Wyoming food freedom laws; ask your state whether yours covers yogurt.
• How much to sell cheese for: pricing another dairy product from the milk cost up, with small creamery prices.
• Can you sell milk kefir?: the other cultured milk, and why it runs into the same dairy rules.
• How to sell goat milk products locally: goat dairy's licensing path next to the soap path that needs none.
• How much to sell granola for: the breakfast partner product, if you want a shared table with a granola vendor.

Sell This Week's Yogurt Before You Make It

Small farms charged $8.00 to $10.45 for a plain quart on October 8, 2026, and this guide suggests $9 to $11 a quart and $14 to $17 for a Greek pint. Small-batch yogurt costs more to make than a factory tub, and a price that covers the milk, the jar and your hours is what pays for the next batch. Start from your own milk cost, pick plastic or a jar swap before you pick a price, and charge for straining. Then let regulars reserve their quarts before you heat the milk, so every batch starts sold. A waitlist of 10 regulars who each take two quarts a week is about 80 quarts in a four-week month, which at $10 a quart and the plastic-tub math above leaves about $185 after your wage, before license costs. That is a small, steady dairy line built one batch at a time. When you are ready to take those orders ahead of pickup day, you can start your Homegrown storefront and list your first quart and pint tonight.