Culture a small batch of yogurt or fresh cheese from pastured milk, Gallatin Valley, MT.

A gallon of surplus pastured milk sold fresh feeds one household once; cultured into yogurt or a fresh cheese it holds longer and stretches further as an affordable protein, at a permitted community kitchen, Gallatin Valley, MT.

Where

Bozeman_mt Asfq · a permitted community kitchen, Gallatin Valley, MT (best-estimate location, exact site not confirmed) · Open the map

Pay

$340 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash — recorded, and readable any time at vealth.net/labor/credit/(your wallet). You see which before you claim, never after.

Proof

temperature log at each stage + finished-batch photo + yield and source recorded

This is exactly what gets it approved. Nothing settles without it.

Level

intermediate

Open until

2026-09-22

Posted by

0x034F…6c89

The creator wallet. Its signature is what approves proof and settles the wage.

How this work is done

A documented method, so this packet comes out the same whoever does it.

Steps

1. Sanitize hands, surfaces, and equipment before food contact.
2. Heat and cool the milk to the culture's specified temperature, verified with a thermometer, not by feel.
3. Add the starter culture and hold at the specified temperature and time for set/culture.
4. For fresh cheese, strain per the recipe; for yogurt, refrigerate promptly once set.
5. Photograph the finished batch, and record the milk source, culture used, and yield.

What counts as done

• Temperature log (heat/culture stages)
• Photo of the finished yogurt/cheese batch
• Yield recorded
• Milk source and culture used, recorded

Proof is measured against these, not judged by taste.