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What happens if you mix lemon juice with milk?

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Cold milk with lemon juice added to it is often used as a substitute for buttermilk while cooking. The ratio for the substitution is one tablespoon of lemon juice per cup of milk. The mixture should be left to sit for a few minutes before using it. read more

This process happens so slowly at cold or room temperatures that you can usually get away with adding lemon juice without the milk curdling - this is how we can make lemon-flavored ice cream. On the other hand, if you add lemon juice or other acid to hot milk, the curdling happens much faster. read more

2 tablespoons lemon juice (or vinegar) to 1 cup milk, wait a while and you have a slightly curdled product. You can drink it if you want to. sour milk is not dangerous and is a baking ingredients. read more

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