What is better to use to make buttermilk, vinegar or lemon juice?

Question

What is better to use to make buttermilk, vinegar or lemon juice?

Answer 1

I don't think it makes a big difference. I've done it both ways and my recipe comes out tasting the same.  

EDIT:

"Buttermilk and sour milk are often used interchangeably in recipes and I regularly substitute sour milk when I didn't remember to purchase buttermilk. Sour milk tends to be thinner and have a milder acidic taste than buttermilk, which slightly alters the taste and texture of the finished baked good."

"In a pinch you can sub soured milk for buttermilk in a recipe where the buttermilk's primary function is a chemical one: an example is cake batter where it reacts as an acid that reacts w/ baking soda & creates carbon dioxide gas that helps the cake rise. But in recipes for buttermilk biscuits or pancakes, or salad dressings where the buttermilk's unique lactic acid flavor & consistency is key--only the real thing will do."

Answer 2

i prefer vinegar

Answer 3

you can sour the milk with vinegar or lemon juice, either works well, but I think buttermilk and soured milk are different.

Answer 4

To make pretend buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk.

And here's a link on how to do it with pictures

http://biology.clc.uc.edu/fankhauser/Che...

Answer 5

i prefer to use lemons

Answer 6

You can only curdle milk that way, which may be close enough for baking. But it's not the same thing.  I'm guessing lemons.

Answer 7

It doesn't matter.  Both will curdle the milk and provide the acidity that's needed to leaven.