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THINRONNA's Photo THINRONNA Posts: 3,618
7/25/13 7:17 A

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Nice idea!

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7/25/13 6:55 A

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I used the lime juice and it seemed to work just fine. I think I will start using the trick of doing ice cubes of fresh lemon, lime juice and keeping a couple of each marked and frozen like I do with tomato paste etc.

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THINRONNA's Photo THINRONNA Posts: 3,618
7/25/13 5:25 A

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Sorry I missed this post! I use lemon or lime juice as it is the acidity that works to "sour" the milk. I use it for baking since there is no buttermilk here...I have even used vinegar in a pinch since it also has the desired effect. The only thing you may find for soups and dips is that the juice essentially curdles the milk so you might try whisking it to bring it back together.

Another good substitute is thinning some plain yogurt with milk.

Let us know how it works out!

Edited by: THINRONNA at: 7/25/2013 (05:27)
"Whether you prevail or fail depends more on what you do to yourself than on what the world does to you" - Jim Collins

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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 24,176
6/24/13 7:54 P

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I don't know, but the amount of lemon juice is so small, I don't taste the lemon. It is the chemical reaction that allows you to substitute.

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6/24/13 3:41 P

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I'm sure that many have heard of using lemon juice in milk to make a buttermilk substitute, however, I was wondering if lime juice would acheive the same or similar effect. We much prefer the flavor of lime to lemon in our house, and I have a couple of recipes for cold soups and dips that ask for buttermilk, which I never have on hand nor would I use enough to justify buying on a regular basis. Has anyone ever tried this?

"Success is the result of what you do when the Woo Hoo is all through....."-ON2VICTORY (Robert)

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