Orange milkshake

This was the only recipe for milk and citrus that I could find that didn’t include straining, but if the combination of flavours appeals but the chunkiness doesn’t, you could try this recipe for lemon whey from the CWA Cookery Book, Tenth Edition:

1 lemon, 1 cup new milk, 1/2 cup water, 1 dessertspoon sugar. Grate the lemon rind, squeeze out the juice, put both in a saucepan with the milk and water, and boil up. Strain, sweeten, and drink as hot as possible. This is excellent for a cold. Take on retiring at night.

Curdled milk also appears in both The Scientific American cyclopedia of formulas and What to do and how to do it in recipes for cement. This universal cement recipe is from The Scientific American cyclopedia of formulas:

Curdle skim milk, press out the whey, and dry the curd by a gentle heat, but as quickly as possible. When it has become quite dry, grind it to a powder in a coffee mill, and mix it with 1/10 its weight of finely powdered quicklime, and a piece of camphor the size of a pea, also reduced to a powder to every ounce of the mixture. Keep it in wide-mouthed 1 oz. vials, well corked. For use, make it into a paste with a little water, and apply it immediately.

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