Dill Ricotta on Lemony Whole-Wheat Toast

Steps

1. Wash a large heavy pot, a slotted spoon, a fine sieve and a thermometer in hot soapy water. Line the sieve with a double layer of clean damp cheesecloth or a clean thin kitchen towel and set it over a bowl.
2. Pour the whole milk into the pot and stir in a third of the salt. Heat over medium, stirring the bottom often so it doesn't scorch, until steaming with small bubbles at the edge and the thermometer reads about 190°F (88°C), 15 to 20 minutes.
3. Take the pot off the heat. Drizzle in the lemon juice, stir gently two or three times, then stop. Within a minute the milk separates: soft white curds clump and float while the whey around them turns clear and yellow-green. If the whey is still milky after 2 minutes, it needs a little more time off the heat; let it sit.
4. Rest the pot undisturbed for 10 minutes so the curds firm up.
5. Ladle the curds and whey into the lined sieve with the slotted spoon. Drain 10 to 15 minutes at room temperature for a soft, spoonable ricotta; for a firmer cheese, cover and drain longer in the fridge at 40°F (4°C) or below. Discard the whey or save it for baking.
6. You'll have about 340 g of ricotta, enough for about 85 g (a generous 1/3 cup) per serving.
7. Tip the ricotta into a bowl and fold in the dill, lemon zest, black pepper and the remaining two-thirds of the salt.
8. Toast the whole-wheat bread until golden and crisp, then brush the slices with half of the olive oil.
9. Toss the cherry tomatoes with the remaining half of the olive oil.
10. Spread the dill ricotta thickly over the toast, top with the cherry tomatoes and serve, two slices per person. Refrigerate any leftover ricotta promptly, covered, and use within 3 days; do not age it.