Switch on your yoghurt maker and allow it to heat up while you prepare the milk. Choose a place that you can leave the yoghurt maker undisturbed for at least 8 hours and away from any vibrations or movements.
In a saucepan, bring the milk to the boil and then immediately emove from the heat. Place a cooking thermometer into the milk and wait until the milk has cooled to 50 C or just below. At this point, stir in the unflavoured natural live yoghurt and the dried milk. Give a gentle stir. Transfer to the yoghurt maker and leave covered and completely undisturbed for 8 hours.
After 8 hours incubating, place the yoghurt in the fridge for 3 hours.
Meanwhile, in a mixing bowl combine the cream with the fruit zest and liqueur. Whisk until light and fluffy.
Remove the yoghurt from the fridge and fold in the fruity cream.
Yoghurt making tips
However tempting, resist the urge to remove the lid and check the yoghurt, this will have a potentially negative effect on the end result. We set the yoghurt on to incubate last thing at night.
By adding the dried milk, this makes the yoghurt creamier.
Do not add anything to the yoghurt before or during incubating such as sugar and fruit, this should all be done afterwards.
Yoghurt should last about 4 days in a sealed container in the fridge.