We're willing to bet you haven't had whey sauce before. It's easy to make and complements the tang of pickled green tomatoes nicely. Plus, you get fresh homemade ricotta to use in another dish.
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Combine all of the ingredients except for the tomatoes in a saucepot and bring to a rolling boil over high heat. Place the tomatoes in a container deep enough so that they will be completely submerged when the liquid is added.
Once the liquid reaches a boil, pour over the tomatoes. Place the container in the refrigerator and let cool in the liquid. Once cooled, the tomatoes are ready to use.
Place the milk in a saucepot and slowly heat to 185 degrees. Then, slowly stir in the vinegar over the heat — the milk should break and form ricotta cheese. Remove from the heat and let cool for 15 minutes and strain through cheesecloth.
Remove the ricotta cheese from the cheesecloth and reserve for another use. Take the whey that has been strained and place in a blender. Turn on slow speed to create a vortex and slowly add the xanthan gum to thicken the whey into a sauce consistency. Season with the salt and chill in the refrigerator.
Cut the pickled tomatoes into bite-sized pieces. Set out 6 plates and spread a thin layer of the whey sauce all over the bottom of each plate. Place the pickled green tomatoes, heirloom tomatoes, peaches, Thai chile peppers, and olive oil in a mixing bowl and toss. Season with salt, to taste.
Spoon the mixture neatly on top of the whey sauce. Garnish the dish with the dill and pumpernickel. Serve immediately.