Italy has many regions, and each one has its own style of cooking, and that's why your head is spinning. Same here, trying to teach myself how to make good barbequed ribs. As I recall, the cooked ziti are sauced, and then ricotta is folded in, and grated parmesan or romano cheese is sprinkled on top, then it is baked. You could also add cubed mozzarella with the ricotta. If you like fresh herbs, by all means, add them too. I don't see why it couldn't be layered. You'll know how you like it best after you've tried it a couple of ways. It's been probably 30 years or so since I fixed it, and my Latvian DH doesn't like it, and now it's too heavy for my old tummy. My sister fixes baked cavatelli and she calls it her signature dish. I would imagine it's made the same way as baked ziti. I prefer my cavatelli with extra virgin olive oil, minced fresh garlic, broccoli cooked al dente, and coarsly grated parmesan. Mary

Hi Melissa I make sour cream using buttermilk instead of yoghurt. To make sour cream using buttermilk the culturing temperature I found was 18C or 65F. I use the easiyo insulated container to maintain the heat overnight. I have never had any problems with my yoghurt or sour cream if I left it more than 24 hours in the water bath Helen Here is a link that might be useful: yoghurt maker

Having the sour cream or yogurt at room temp also helps. Reheat very slow in the micro stirring frequently. French Austrian Euro who makes Paprikash frequently, Sands ;')

Here is what the author of this recipe -- Diane Rossen Worthington, The California Cook cookbook -- wrote about why she developed the recipe the way she did. "I have tried at least 10 different lemon cakes in search of one that would satisfy my personal preference for a clean lemon flavor, a fine crumb, moist texture and ease of preparation. Most recipes called for lemon juice in the cake, which seems to cause textural problems. I finally experimented with lemon extract in the cake and fresh lemon juice for the glaze, with an outstanding result, bursting with flavor." The author goes on to say that she likes the way the cake freezes, and always keeps one on hand in the freezer for last-minute emergencies. I guess one could always make the recipe following it as the author developed it, and then make a duplicate at the same time, using only lemon juice and see what you think the difference is in taste, texture, etc.