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Thousand-Tomato Salad with Goat’s Milk Ricotta

Thousand-Tomato Salad with Goat's Milk Ricotta
Serves 8
This recipe, by Yvette van Boven's Home Made Summer, is a perfect celebration of the flavors of summer.
  1. 6 cups goat's milk
  2. Juice of 1 lemon
  3. 1 tablespoon coriander seeds, lightly toasted in a dry skillet
  4. 1 teaspoon salt
  1. 1¾ pound tomatoes, as many different kinds as possible
  2. A few spoonfuls of basil-infused oil
  3. Juice of 1 lemon
  4. Salt and freshly ground black pepper
  1. Warm the goat's milk with the lemon juice, coriander, and salt in a large saucepan over medium-high heat until it curdles. Let the mixture boil gently for 3 minutes, or until the whey is clearly separated from the curds.
  2. Line a sieve with a clean cheesecloth, place it over a bowl, and pour the mixture through. Wring out the curd in the cheesecloth as much as possible and place the cloth with the ricotta in a mold with small holes. Place the mold in the sink to drain. The longer you let it drain, the firmer it becomes, so for ricotta it doesn't need to drain for very long (try about 30 minutes). Transfer the cheese to the fridge and let it cool completely.
  3. Slice the tomatoes and arrange them on a large plate. Crumble the ricotta on top and drizzle with some basil oil and lemon juice. Season with salt and pepper and serve immediately.
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