lemon juice is the juice of a lemon. vinegar is made of acetic acid and water. then buttermilk was the liquid leftover after butter was done churning, but now its just made by adding lactic acid bacteria culture to the leftover liquid.
Vinegar is 3% acetic acid in water. Acetic acid is CH3COOH. Lemon juice is about 5% citric acid in water, plus very small amounts of other substances. Citric acid is H3C6H5O7. I can't go into detail about the other components of lemon juice, but the different acids are the main difference.
limes have more citric acid then lemons do.
Lemonade has sugar (or some sweetener) added to it along with water so it is drinkable.
Lemon juice is squeezed directly from a lemon - nothing is added.
No, they have different acidity levels.
Milk and lemon juice become sour when combined and can be used to replace buttermilk or sour milk in recipes (one cup of milk with one tablespoon of lemon juice.) But they do not become thick enough to make a good replacement for sour cream. A better replacement for a cup of sour cream would be a cup of plain yogurt, preferrably Greek yogurt or strained yogurt. (Put a cup and a half of plain yogurt in a striner lined with a coffee filter, cheesecloth or nut milk sack, allow to drain 2-4 hours.) Other appropriate substitutions would be a cup of silken (not firm) tofu or a cup of the thick portion of canned coconut milk, each with a tablespoon of lemon juice.
Lemon juice. Vinegar & saltcleans it even better.
lemon juice
Apple juice will come up better because it is darker than lemon juice
I have used kefir as a straight substitute for commercial buttermilk in making cakes and biscuits - without any problems. I do not know the chemical differences/siimilarities, though.
The buttermilk that you find at the supermarket is made from cow's milk and not suitable for vegans. Vegans can make a substitute for buttermilk by adding a bit of lemon juice or vinegar to their favorite plant milk.
To substitute lemon juice powder for 2 tablespoons fresh lemon juice, briskly stir 1 teaspoon powder into 2 tablespoons water. To add extra lemon flavor to baked goods, use 1 tablespoon lemon juice powder for each cup of flour. For lemon glaze, use 1 to 2 teaspoons per cup of confections' sugar.
lemons juice works
yes lemon juice cleans pennies better than bleach
lemon juice cleans a penny better
To substitute for one medium lemon, you can use 2 to 3 tablespoons of the bottled lemon juice.