Dairy and alternatives
Making a dairy product, and the rule that is already decided
Updated
On this page9
This is the one craft here where the safety step is written into federal regulation rather than established for your product. Pasteurization is required, not chosen, and everything a maker actually decides sits either side of it.
Getting started
Before the first batch.
The milk
Pasteurization, the cold chain and where it comes from.
Culturing
Yogurt, kefir and the number they have to reach.
Plant-based
A different process and a different naming question.
What goes wrong
Named failures, with the cause for each.
Bottles and tubs
Where the container decision lives.
Selling it
Dating, naming and who is asking.
Tools and directories
Things to use rather than read.
Written from 21 CFR 1240.61, the yogurt standard of identity at 21 CFR 131.200, the soft ripened cheese standard and FDA draft guidance on plant-based milk alternatives. Every page names its source.