Additional October Updates

Draining yogurt to change the texture and intensify the flavor. Never use non-fat yogurt as it will have a chalky taste, but rather employ the plain, low-fat variety. Stir a bit of salt into the yogurt then drain in a colander lined with a double thickness of cheesecloth. After 1/2 an hour about 20% of the water will have drained off. After an hour you will have the consistency of thick sour cream which is useful for cooking. After 3-4 hours at room temperature you will have a cream cheese-like product. Leave for 8 hours and you end up with a cross between ricotta and feta cheeses.

Making a fresh batch of Gimlets.

Jen Lazzaro brought over whole wheat pizza dough with all the trimmings recently to craft in Cafe Drake's kitchen a healthy, vegetarian pizza : tomatoes, garlic, red onion, roasted peppers, pepperocini and good Parmesan.