What can replace lemon juice. What can replace citric acid in creams, dough and preservation?

Allspice... for 1 tbsp. spice mixtures, you need to combine 1.5 tsp. ground cloves with 1.5 tsp. ground cinnamon.

Peanut butter can be replaced with any other refined vegetable oil. It is advisable to replace peanut oil with refined olive oil.

Artichoke- fresh artichokes can be replaced with canned ones. And canned artichokes, in turn, are replaced by canned bell peppers.

Balsamic vinegar can be substituted with wine vinegar. If you want to get as close (as possible, of course) to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more sophisticated taste and aroma.

Pancake flour- regular flour and baking powder.

Garam masala(spicy mixture) - 1 tsp each turmeric, coriander and cumin.

Capers sometimes they write that they can be replaced with pickles (pickled vegetables).

Maple syrup- can be replaced with honey.

Cream fresh- is replaced by thick non-acidic sour cream.

Canned apricots and peaches are interchangeable.

Corn starch - is replaced by any other starch.

Sesame oil replaced by olive.

Hen in especially desperate cases, it is replaced with veal or pork. Sometimes even tuna.

Lime- juice and zest can be replaced with lemon.

Lemon sorghum replace with lemon balm.

Lemon juice you can replace 1/4 tsp. citric acid diluted in water, or 1 tbsp. table vinegar.

Leek- can also be replaced onions and vice versa - for a milder taste, you can replace onion- let’s leek.

Shallot- ordinary small onions.

Mascarpone(Mascarpone) can be replaced with fat cottage cheese, or a mixture of heavy cream and cottage cheese. And you can also mix equal amounts of fromage fre (cottage cheese) and natural yogurt.

Raw sugar- is replaced with regular sugar.

Olive oil vegetable, although it is healthier to cook on olive.

Oregano and marjoram are interchangeable.

Parmesan can be replaced with any hard cheese: Lithuanian "Rokiskis" or "Dziugas", Grana Padano, Russian, etc.

Buttermilk replaced by milk and natural yoghurt in a 1: 1 ratio.

baking powder(baking powder) - for 20 g you need to mix 5 g baking soda, 3 g citric acid and 12 g flour. This amount of powder is calculated for 500 g flour.

Polenta(wholemeal corn porridge) - Corn grits. Grinding it in a coffee grinder will give you real polenta flour!

Fudge- replaced with icing or melted chocolate.

Tomatoes in some recipes can be replaced with ketchup or tomato paste.

Radikio can be replaced with regular salad or red cabbage, depending on the recipe.

Self-rising flour= pancake flour

Celery can be replaced with finely chopped fresh cabbage.

Whipped cream If your recipe calls for whipped cream, try 1.5 cups of condensed milk and tsp. lemon juice. Whip like regular cream.
Another option for replacing whipped cream is to puree the banana and whip it with egg white... Add a couple of drops of vanilla extract and sugar.

Sour cream is replaced in foreign conditions by natural yoghurt and vice versa.

Chees Feta- replaced by feta cheese and vice versa.

Mozzarella cheese- replace the sulguni.

Philadelphia cheese- Almette cheese from Hochland.

Golden syrup- is simply replaced with sugar syrup or honey.

Fromage fre- thick yogurt or sour cream.

Chocolate- the chocolate bar is replaced with 3 tbsp. cocoa powder and 1 tbsp. vegetable oil.

How to replace eggs- regular sugar, added about 3/4 of the recommended amount.

Essence for flavoring dough- can be replaced by any citrus extract with the addition of cognac, lemon, orange or rum.

Too expensive

fresh berries - frozen berries
portioned "instant" porridge - quick-cooking oatmeal
salmon, salmon, other fresh or frozen fish - canned fish
low fat and pickled cheeses - tofu
olive oil - sunflower oil
low calorie ice cream - frozen yogurt

What can replace Mascarpone cheese

1 package of cream cheese (cream cheese)
1/4 cup heavy cream
2 tbsp butter, softened
Combine all ingredients in a bowl. Use in place of mascarpone in any recipe.

What can replace Mascarpone cheese 2

3 yolks
1/2 cup sugar
1/3 cup milk or 10% cream
1 pack of Ricotta cheese (like sooo soft cottage cheese) ~ 425g
1 cup heavy cream, whipped (35% fat)
In a saucepan, whisk the sugar, yolks and milk with a whisk. Cook over low heat for 2-3 minutes. Cool. Stir in ricotta and whipped cream.

Substitute for mascarpone for Tiramisu

1 package of cream cheese (cream cheese) 225 gr
3 tablespoons sour cream
2 tbsp cream 35%
Mix all ingredients and use to prepare Tiramisu.

How to replace eggs

How can you replace eggs when cooking certain dishes, if they were suddenly not in the refrigerator?

When preparing a culinary product, the egg can be replaced:

1 egg = 2 tablespoons milk + 1/2 tablespoon lemon juice + 1/2 tablespoon soda
1 egg = 2 tablespoons milk + 1/4 tsp. baking powder
1 egg = 2 tablespoons water + 1 tbsp. vegetable oil + 2 tsp baking powder
1 egg = 2 tablespoons water + 2 tsp baking powder
1 egg = 2 tablespoons corn or potato starch
1 egg = 1 tablespoon powdered milk + 1 tbsp. corn starch + 2 tbsp. water

When cooking sweet pastries, the replacement is as follows:

1 egg = 1 tablespoon corn starch + 2 tbsp. water
1 egg = 1 mashed banana
1 egg = 2-3 tablespoons of soy flour, beat the whisk with a little water (you should get foam) and pour into the dough.
Spreading your wings wide, you will surely hit someone.

What can substitute products for Japanese cuisine?

A new-fashioned trend at the present time is various exotic cuisines, which offer us dishes that are completely unusual for our stomach.

Considering that natural ingredients used, for example, in Japanese dishes should be only fresh, and they can be purchased only in Japan itself or nearby, the question of equivalent replacement of the missing components comes up. Some ideas for replacing components:

Japanese rice for making sushi can be substituted for rice with round grains.
Rice vinegar can be substituted with grape vinegar. To do this, combine grape vinegar (4 soup spoons), salt (1 teaspoon), granulated sugar (3 teaspoons). Then put on fire and warm up a little, you do not need to bring to a boil. The salt and sugar should be completely dissolved.
Wasabi- it is very difficult to find a replacement for this product, you can, of course, try to replace it with mustard or make a mixture of horseradish and mustard. But this replacement cannot be called equivalent.
Japanese soy sauce- can be replaced with any other soy sauce, which must be slightly diluted with water.
Daikon- you can try to replace it with green radish or radish.
Mushrooms that have Japanese names - can be replaced with our usual mushrooms.
Mitsuba greens- can be replaced with parsley.
Shellfish juice- can be replaced with fish broth.
Shiso leaves you can find a substitute for lettuce leaves.

Citric acid is a product that can be found in any home. It is widely used both for preparing various dishes and in everyday life, as a cleaning agent or as a component for a whitening lotion, hair rinse. What can be replaced citric acid, if it is over, some simple tips will tell you.

Curious! For the first time, citric acid was obtained from unripe lemons, hence its name. It was first synthesized by the Swedish pharmacist Karl Schleele in 1784. Now it is obtained synthetically from beets.

Citrus instead of citric acid

The most natural alternative to citric acid in a variety of dishes is regular lemon or lime.

On note! The juice of 1 lemon can replace 1 teaspoon of citric acid. When preparing desserts, from a few drops to 1-2 teaspoons of lemon juice will be enough to replace citric acid.

If there is no lemon on hand, oranges or tangerines will do the job of replacing citric acid.

On a note! Citrus fruits will not only provide the necessary acidity to the dish, but also enrich its aroma and taste.

The most successful would be to replace citric acid with citrus fruits when cooking:

creams: protein, cream, custard;
sweets;
meringue;
mousse;
syrups;
baking powder for dough;
fillings for pies, pastries and cakes.

Citric acid is added to the dough to give baked goods a pleasant taste with a slight sourness. Using citrus zest, vanillin or cinnamon instead, you can get not only delicious, but also very aromatic baked goods.

On a note! A few drops of lemon juice will make it easy to beat the whites into a strong foam, will not let it settle, and will make it snow-white.

Citric acid being excellent anti-crystallizer, is an integral component of syrup and fondant recipes. Thanks to its addition in a strictly defined concentration, you can get a thick, non-candied syrup that perfectly whips into a fudge. Replacing the acid with lemon, you have to play around to achieve the required concentration of acid in the product.

How to replace citric acid in conservation

When preparing compote, jam or jam from irgi, quince, gooseberry or chokeberry, you cannot do without citric acid, because it is she who gives them a piquant sourness. In this case, instead of citric acid, you can use orange or lemon zest and citrus juice or applesauce and zest.

Sour berries instead of citric acid

Citric acid is a component that is often used in conservation to set off the taste of sweet berries and fruits or to prevent compotes and preserves from spoiling. Some recipes for canned and pickled vegetables also recommend using citric acid as a preservative. Usually, recommendations to replace vinegar with citric acid are associated with gastrointestinal problems. But if citric acid was not at hand, then whole berries can be used instead:

red currant;
cranberries;
lingonberries.

Sour berries will give an original flavor to pickled cucumbers, zucchini, peppers, tomatoes.

On a note! Instead of citric acid, when preserving vegetables, you can use for 1 liter jar:
200 g red currant or,
200 g rowan or,
100 g lingonberries or,
100 g cranberries or,
100 g Chinese lemongrass or,
0.5 l fresh tomato juice or,
100 g sorrel or,
1 sour apple or,
½ a small bunch of grapes, or,
juice of ½ lemon.

The berries are washed and placed in jars with vegetables, and it is recommended to pre-boil and puree the sorrel, and then add to the jars. On the basis of a broth of sorrel, you can prepare an excellent pickle for pickling cucumbers.
From the use of sour berries, fruits and vegetables as natural preservatives, homemade preparations will become not only tastier, but also healthier.

Natural juice instead of citric acid

Juices obtained from fruits and berries contain a significant amount of organic acids and are quite capable of replacing citric acid in the preparation of some dishes:

desserts;
compotes, jelly and other drinks;
preserves and marinades;
sauces and gravy.

On a note! Citric acid is often used as an essential ingredient in meat marinades. For example, a leg of lamb is marinated in a marinade with the addition of citric acid: ¼ teaspoon per 2 kg of meat with bone. In this case, grape or pomegranate juice can be used instead of acid. They will not only make the meat tender, but also give it a pleasant taste.

For these purposes, it is better to use natural, unsweetened juice:

grape;
pomegranate;
cherry;
cranberry;
apple.

On a note! The sour fruit or berry juice added when cooking the jam will keep the fruit attractive and prevent the jam from becoming sugared.

Vinegar instead of citric acid

When preparing a marinade for cucumbers and other vegetables, vinegar can be used instead of citric acid:

apple;
wine;
dining room.

Microbiologically produced natural fruit vinegar retains all the bioactive substances contained in fruits, so replacing the acid with natural fruit vinegar will only bring health benefits.

Apple cider vinegar and wine vinegar can also be used in place of citric acid in fruit and berry dishes. It will be enough to add 1-2 teaspoons of fruit vinegar at the end of cooking.

On a note! 5 teaspoons of 3% vinegar can replace 1/2 teaspoon of citric acid. 4 teaspoons of 9% vinegar will replace 1 teaspoon of citric acid.

In everyday life, citric acid is actively used to descale teapots. In this situation, table vinegar and soda can replace it.

As you can see, there are many ways to replace citric acid. Some of them, in terms of their qualities, not only fully compensate for the absence of citric acid, but also improve the taste and aroma of the dish. In some cases, replacing citric acid is troublesome, as it requires experience to adjust the desired acidity percentage of the dish.

Lemon is a very healthy, but, unfortunately, very allergenic product. Problem than replace lemon juice, can occur both during the preparation of various dishes and during the treatment with this product in folk medicine.

Lemon juice substitutes in cooking

Lemon juice and zest can be replaced with similar citrus fruits lime... This natural substitute is closest to lemon in properties, but it also belongs to citrus fruits, therefore it is not applicable for allergy sufferers. Instead of lemon, this fruit can be added to tea, as well as served with brandy or vodka.

When making salads or sauces, lemon juice is usually replaced with apple cider vinegar.

Citric acid, both in cooking, for example, when making lemonade, and for various household needs, is often replaced by lemon. The juice of one fruit is replaced with 1/4 tsp. acid, which is diluted in 1 tbsp. l. water or apple cider vinegar.

In medicine

Almost half daily allowance Vitamin C, so essential for the body, is contained in one large lemon. For the prevention of vitamin deficiency, instead of lemon, you can use ascorbic acid, as well as vitamin complexes and products containing it. For example, onions are used in the treatment of scurvy.

In the so-called. "Health cocktails" replace lemon juice with the product of squeezing other citrus fruits: oranges, grapefruits, tangerines, nectarines, etc.

For disinfection, instead of lemon, you can attach a leaf of plantain and other herbs with an antiseptic effect to the damaged area.

Lemon is used for angina, hypertension, urolithiasis and other diseases. In these cases, lemon juice will be substituted for the appropriate medication.

At home

In cosmetology, lemon juice is often used to lighten hair, skin, make it shiny and silky. For this purpose, citric acid, chamomile extract, industrially manufactured products based on hydrogen peroxide 3% are also used.

With lemon juice, you can clean your hands from paint, stuck in cracks, etc. The same ability is possessed by berries, in which there is a lot of acid (black and, cherry, etc.), as well as synthetic citric acid.

To make the teeth lighter, they are rinsed with a solution of lemon juice, sometimes soda is used instead. This should be done no more than once a week.

Hydrogen peroxide and citric acid are also used to remove stains from clothing, clean silver, and more. For this purpose, along with lemon, soda and various stain removers are also used.

There are several ways to replace lemon juice. Having tried them empirically, You can pick up the best option for different spheres life activity.

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It may come in handy!

Agar agar(vegetable gelatin) - regular gelatin, but 2.5 times more is required.

Anchovies- sprat of anchovy or spicy salting, oriental fish sauces.

Peanut butter: for sandwiches - nothing; in the recipes, olive oil or other refined vegetable oil is suitable.

Artichokes: boiled - replace with celery stalks, but canned (if required by the recipe) can replace canned sweet peppers.

Balsamic vinegar- add a little honey and aromatic herbs to the wine vinegar.

White wine- weak 3% vinegar (100 ml) mixed with sugar (12-15 g).

Dry white wine- light grape juice, to which add a little white wine vinegar.

Bouquet garni (bouquet garni)- it does not need to be replaced, because this is just a bunch of aromatic plants that are folded into a bag (or tied) and put into a dish. It's easy to do. Read more about the garni bouquet.

Vanilla essence- liqueur or brandy (the same amount), as well as vanilla sugar (from 10 to 15 g instead of 1 teaspoon of essence).

Wasabi: If you know that the wasabi we sell is an imitation of it based on the Japanese daikon radish, then everything is simple: you need to finely grate it (it is on sale) and mix with mustard. Or replace the daikon with horseradish.

Grape vinegar- apple, and it is not - the usual table 3.5-4.5%.

Whiskey- brandy, dark rum, calvados.

Cherry liqueur- take syrup from a can of canned cherries.

Vodka- Mix light grape or apple juice with lemon or lime juice

Garam masala- traditional Indian spice mix - replace by mixing equal parts coriander, turmeric and cumin.

Ready-made mustard(1 tbsp. Spoon) - a teaspoon of mustard powder, mixed with 2 tbsp. spoons of wine, or wine vinegar, or water.

Mustard powder(1 tsp) - 1 tbsp. a spoonful of prepared mustard.

bitter chocolate(100 g) - 3 tbsp. tablespoons of cocoa powder mix with 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of sugar and 1 tbsp. spoon of water.

Daikon(Japanese radish) - a native green radish.

Dijon mustard- in extreme cases, add a little sugar or honey and applesauce to Russian, usually hot.

Zira- caraway seeds.

Fresh ginger- frozen ginger, powdered ginger.

Natural yoghurt- non-acidic sour cream.

Capers- instead of their buds, we take olives, olives, gherkins, pickled cucumbers.

Maple syrup- liquid honey, syrup cooked with brown sugar, but the substitution is unequal in taste.

Coconut milk- in baked goods, instead of it, you can use coconut flakes, which are now sold in many stores. For sauces, they are suitable for replacing cream with a fat content of 10-11%, for desserts - just milk. However, nothing can replace this ingredient in some recipes.

Cognac- juices: apricot, peach, pear.

Coffee liqueur- coffee syrup, or espresso coffee.

Brown sugar(100 g) - 80 g of white sugar, or 100 g of white sugar with 1 teaspoon of molasses.

Cornflower(corn flour) - a double portion of flour.

Cream-fresh- the same amount of thick sour cream or a mixture of sour cream and heavy cream 1: 1.

Corn starch- other starches (wheat, potato, rice), or just flour.

Sesame oil- take olive, nut. But it is better - sesame seeds (1 tablespoon) fry until golden brown in refined vegetable oil (100 ml) and strain.

Lime- lemon.

Lemon sorghum(lemongrass) - replaced by lemon balm. Where sorghum and lemon balm's characteristic lemon aroma is required - lemon zest.

Fresh lemon juice: 1 lemon = 1/4 teaspoon of citric acid in crystals, diluted in 1-1.5 tbsp. spoons of water. For salads and sauces, replace lemon juice with the same amount of apple cider vinegar. For baking, ordinary table vinegar 3.5-4.5% is quite suitable. Alternatively, replace with lime juice.

Leek- is replaced by onions, but with a sweeter taste, i.e. red, purple, white.

Onion- 1 tbsp. a spoonful of onion powder.

Shallot- salad onions (white, red, purple).

Marjoram- the same amount of oregano (oregano).

Margarine- vegetable oil, but a quarter less.

Mascarpone- Philadelphia cheese, a thick mass of whipped cream with cottage cheese. But it is better not to replace, and to cook mascarpone is not difficult.

Matsoni- curdled milk or natural yogurt, but it is still not equal.

Melissa- lemongrass or lemon zest.

Mirin(rice wine) - dry light sherry, but take a little less.

Mitsunu(Japanese salad) - another salad with a peppery flavor (watercress, etc.).

Mozzarella, cheese- where it is required in in kind- nothing. When you need melted cheese, you can try replacing it with Tilsiter or another melting cheese, but this is a different taste.

Raw sugar- granulated sugar.

Olive oil- instead we use high-quality refined vegetable.

Oregano(oregano) - equal amount of marjoram.

Pancetta(Italian cured bacon) - smoked bacon or brisket.

Papaya- ripe melon.

Parma ham- domestic smoked ham, spicy dried meat.

Tomato trade wind- since it is about twice as boiled tomato puree, then you can replace it in recipes for soups and main courses with chopped tomatoes, as well as tomato paste, but 3-5 times less of it. For sauces, it is usually the trade wind that is required, and this mashed potatoes are easy to prepare.

Molasses- liquid honey, 2nd option - boil sugar syrup.

Buttermilk- there are several options: kefir, whey, yogurt. Also, mix equally natural yogurt and milk. But buttermilk is easy and can be cooked in 15-20 minutes.

Chilli- the hottest of red peppers.

Fondant- melted chocolate or icing.

Tomatoes- tomato puree, tomato paste or tomato juice (but not in all recipes).

Port wine- cranberry juice or grape juice (dark) mixed with lemon zest.

Provencal herbs- a mixture of dried basil and thyme, oregano (oregano) and sage, rosemary, savory, marjoram. Or at least some of these herbs.

Curdled milk(glass) - mix a glass of milk with 1 tbsp. a spoonful of lemon juice.

Prosciutto, the famous Italian dry-cured ham - spicy and spicy dry-cured meat.

Spices fresh(1 tbsp. Spoon) - half a teaspoon of dried.

Radikchio(radicchio, radicchio), lettuce - another cyclic salad.

Baking powder(baking powder, buckpulver) - you can prepare this mixture yourself, or you can just take soda, extinguishing it with lemon juice or vinegar.

Ricott- high-quality low-fat cottage cheese.

Rice vinegar- we take grape vinegar instead.

Rum essence in baked goods- citrus extract, or finely grated orange, lemon peel mixed with rum.

Fish sauce Asian cuisine - replace 1 tbsp. a spoonful of this sauce with a mixture of 2 tbsp. spoons of soy sauce and 1 teaspoon of anchovy paste (chopped anchovies).

Self-rising flour- add 1 teaspoon of baking powder for each glass of plain wheat flour.

Butter - especially for frying - an excellent substitute for ghee.

Sour cream- unsweetened natural yogurt.

Asparagus(asparagus) - green beans, asparagus stalks (uysun), young green peas.

Parmesan cheese- of course, it will replace other hard cheese, but the taste ...

Chees Feta- pre-soaked feta cheese.

Fresh garlic- 1/8 teaspoon of garlic powder instead of 1 fresh clove.

Tomato sauce(glass) - add 2 tbsp. to a glass of tomato juice. tablespoons of vinegar and a third of a glass of sugar (60-65 g).

Rice vinegar- take white wine or apple cider vinegar.

Fennel- replace the leaves and stems with celery greens, and the tubers with celery stalks. The fennel flavor will give the dish its dried seeds.

Fromage fre(Fromage frais) - French milk product, unripe cheese, something like cottage cheese. Replaces thick sour cream or natural yogurt.

Fruit essence in baked goods- citrus extract, in addition, grated orange or lemon zest plus cognac.

Sherry- dry white vermouth.

Chili paste- easy to prepare from hot pepper... There is a chili paste recipe.

Chives- ordinary green onions.

Chocolate- it is enough to mix 1 part butter or vegetable oil with 3 parts cocoa powder.

Spinach- Swiss chard leaves, young nettles, sorrel, neutral green salad, Chinese cabbage.

Apple cider- unsweetened apple juice. For meat recipes, it's a good idea to add some soy sauce to the juice.

Egg- 15 grams of egg powder or 45 grams of melange.

Japanese rice for sushi - round grain rice is quite suitable, especially Krasnodar.

Lemon juice is irreplaceable assistant in many household chores. Besides cooking, there are a huge number of uses for it. For example, cleaning the microwave or kettle from scale. But it is not uncommon for situations when an idea to cook something tasty arose, but this citrus fruit, as luck would have it, was not at hand. In this case, a completely logical question arises: "Is it possible to replace lemon juice with other products without sacrificing taste?" It turns out that there are several ways to remedy the situation.

What recipes are lemon juice used in?

It is believed that the most valuable substance possessed by lemon is ascorbic acid. It is able to tone the body, improve memory and concentration, and is also the number one tool for development. inflammatory process in the body or an infectious disease. It has a low calorie content.

As for the use in cooking, in this area lemon juice is also in demand and is loved by hostesses. It is good in the following cases:

As a salad dressing, it is often one of the ingredients in a sauce.
In pickling cucumbers or tomatoes.
Suitable for preparing thirst-quenching drinks.
A frequent component in the recipe for the preparation of creams.

To enhance the taste of the selected spices for meat or fish, before placing the product in the oven, be sure to sprinkle it with a little juice. It's worth noting that lemon juice makes the texture of the meat softer.

A concentrate can be purchased to replace fresh citrus. It is sold in many grocery hypermarkets. Unlike the lemon itself, such a solution will always be at hand, it is stored for a long time, and does not differ in taste.

Replacing lemon juice in drinks

Fresh sour citrus contains almost half of the recommended daily intake of vitamin C. Therefore, it is often used to prepare "vitamin" cocktails. In the absence of fresh lemon, it is quite possible to replace it with orange, tangerine or grapefruit. They also contain ascorbic acid in their composition.

Using fruit juices

In the preparation of some dishes, as well as drinks, lemon juice is used because of its ascorbic acid content. It can also be obtained from other analog fruits such as grapefruit or sour apples.

For extinguishing soda, cranberry, lingonberry or sugar-free are suitable, you can also use berry concentrates.

What else can replace lemon juice? Great alternative- berries. It has long been known that they are able not only to replace this citrus fruit in taste, but also to enrich the dish with vitamins. Berry juice contains many nutrients... They have a beneficial effect on digestion and skin condition. Thus, berries are a good answer to the question of how to replace lemon juice in a recipe for jelly, jam, fruit gravy, jelly or sauce for meat. It is important to note that if you plan to use it for the marinade of a meat or fish dish, then it is not recommended to use the option with sugar content. For such purposes, it is best to choose pomegranate or grape juices.

When making jam, unsweetened fruit juices help to preserve all the useful components of berries and make the product not only tasty, but also healthy. Even after long-term storage, such jam will retain its original consistency and will not become sugared.

Vinegar substitution

As a rule, the absence of lemon is serious problem when preparing dessert dishes: pastries, cakes and various creams. However, skillful housewives have long found a way out and do not worry when citrus is not at home, and do not run to the store to bring their own idea to the end.

You can easily substitute vinegar for lemon juice. Almost every house has a wine or apple cider. In this case, 1 tbsp will be enough. l. natural vinegar.

In extreme cases, a 6% concentration ordinary table is also suitable. It can be used both for making sweet creams and for dressing cold dishes. Table vinegar is mixed with olive oil. Especially tasty dressing is obtained when preparing light salads in the summer. If a 9% solution is used, then it is recommended to dilute it with water in equal proportions.

Five tablespoons of regular table vinegar can replace half a cup of citric acid. That is this method turns out to be more economical.

The use of citric acid

Another easy way to replace fresh citrus. Before replacing lemon juice with citric acid and proceeding to the procedure itself, you need to decide what taste you want to get in the end: pronounced, with a hint of sourness or less saturated. The concentration of the solution will depend on this. For the standard option 1 tbsp. l. powder is diluted in warm water(50 ml). To enhance the taste and make the dish sour, it is recommended to add half a teaspoon of apple cider vinegar. When using the product for making desserts, you can dilute citric acid with honey.

It is especially convenient to use lemon powder if the task is to make homemade shugaring paste. Sometimes it is generally enough just to pour it, even without adding water.

How to replace lemon juice when making pickles

As a rule, sour citrus is indispensable in the national recipe for conservation. But what if there was no lemon at hand, and it was too late to run to the store? How to replace lemon juice in vegetable marinade? A great alternative is the same vinegar. The most the best substitutes will become wine, table or apple. A good option would be to use fruit vinegar. Such a solution not only retains a pleasant, subtle odor, but can also promote health.

In addition, some fruit pies and other attractive desserts are also formulated to use vinegar instead of citric acid. All you need is to add spoons before completing the dough.

Conclusion

It turns out that there are a huge number of ways to remedy the situation if there is no lemon in the house. Knowing what you can replace lemon juice with, you can almost always get out. In some cases, analogue products can not only add an unforgettable aroma or taste to a dish, but also preserve the original qualities of the ingredients, which is important for those who are used to cooking with soul.

Thus, instead of the most common compensation function, new flavor combinations can be obtained. However, sometimes there are not so many answers to the question of how to replace lemon juice without losing taste. In addition, sometimes it will be necessary to specially measure concentrations and proportions so as not to spoil the taste of the dish and not make it sour. But all this comes with experience.