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.
You can replace lemon juice in a recipe with vinegar, lime juice, or orange juice for a similar acidic flavor.
For a teaspoon of lemon zest use 1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Approximately 1 to 2 lemons are needed to yield 1/4 cup of lemon juice.
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Only use a small amount of lemon juice and it can taste a little bit of juice but don't use as much as it tells you to P.S. you can replace juice with Zest to be creative Only use a small amount of lemon juice and it can taste a little bit of juice but don't use as much as it tells you to P.S. you can replace juice with Zest to be creative
3z
The amount of lemon juice needed for perfect lemonade depends on personal preference. Start with 1/2 cup of lemon juice for a standard recipe and adjust to taste.
1 teaspoon of citric acid = 4~6 teaspoons of lemon juice = 8 teaspoons of vinegar.
wires and batteries and things like lemon juice or lime juice which is acidic
what is the conversion of concentrated lemon juice to the juice of a real lemon(in teaspoon)
lemon juice
lemon juice sucks