[Neiafu, Vava'u, Kingdom of tonga; 18º 35'S/173º59]

While over-summering in the kingdom of Tonga in the south Pacific, Leslie attended an Indian cooking class given by Kerala, India native, Tess.  As part of the class menu, they made a  luscious "Moru Kachiyathu" or boiled yoghurt dish.  From this, a discussion commenced as to a good home recipe for yoghurt.  Allison, crew of the yacht, Mariah, shared hers with the group.  This is it.

2 cups milk powder

1 ¾ cup cold water (room temp ok)

1 ½ cup boiling water

2 to 3 tablespoons yogurt culture

Whisk well .  Pour into container with tight fitting lid and wrap up well to keep temperature even for 4-6 hrs. I use blankets and place the container between the pillow on the bed.  You can test as soon as 4 hours for the consistency you like, longer for more firmness

Make a batch every 2 days using the previous batch as the culture. If you wait longer then the batch can become sharper. The new batch will be as sharp as the culture from the old batch.