pasta with tomato sauce & cheese

making cheese takes less

time than driving to the store

and bringing cheese back

source, 4 servings

1 lb pasta, cooked, tossed with butter, salt, pepper; cheese: 1 gallon milk, 1/2 – 1 c lemon juice, salt; sauce: 5 lbs tomatoes, grated; 1 t salt, tiny can tomato paste, bay leaf, basil sprig, 1 t garlic powder, 2 T olive oil; toppings: basil, pecorino, red pepper flakes

cheese: heat milk to simmering, add 1/2 c lemon, stir gently, add more lemon or increase heat if milk does not curdle; stand off heat 5 minutes, strain through cheesecloth, knead in salt; sauce: simmer 15 minutes or until reduced by half