Thousand-Tomato Salad with “Home Made” Goat’s Milk Ricotta and Coriander & Basil Oil

For the ricotta (makes about 9 oz/250 grams)

• 6 cups (1½ l) goat’s milk
• juice of 1 lemon

In a large saucepan over medium-high heat, warm the goat’s milk with the lemon juice, coriander, and salt until the milk curdles. Let the mixture boil gently for 3 minutes, or until the whey (the clear part) is clearly separated from the curd (the white part).

Line a sieve with clean cheesecloth, place it over a bowl, and pour the mixture through. You can use the whey to bake soda bread