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

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

Peanut butter You can replace with any other refined vegetable oil. Peanut butter should be replaced with refined olive oil.

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

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

Pancake flour - ordinary flour and baking powder.

Garam masala (spicy mixture) - 1 tsp. turmeric, coriander and caraway seeds.

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

Maple syrup - can be replaced with honey.

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

Canned Apricots and Peaches interchangeably.

Corn starch - replaced by any other starch.

Sesame oil replaced by olive.

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

Lime - juice and zest can be replaced with lemon.

Lemon Sorghum replace with lemon balm.

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

Leek - You can also replace onions and vice versa - for a milder taste, you can replace onions - leeks.

Shallot- ordinary small onions.

Mascarpone (Mascarpone) can be replaced with fatty cottage cheese, or a mixture of fat cream and cottage cheese. And you can also mix an equal amount of frame fra (cottage cheese) and natural yogurt.

Raw sugar - replaced by regular sugar.

Olive oil vegetable, although olive cooking is more useful.

Oregano and marjoram are interchangeable.

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

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

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

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

Fondant - replaced with icing or melted chocolate.

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

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

Self-rising flour \u003d pancake flour

Celery can be replaced with finely chopped fresh cabbage.

Whipped creamif whipped cream is required in the recipe, try 1.5 cups of condensed milk and tsp. lemon juice. Beat like regular cream.
Another option for replacing whipped cream is to make banana puree and beat it with egg white. Add a couple drops of vanilla extract and sugar.

Sour cream replaced in foreign conditions with natural yogurt and vice versa.

Chees Feta - replaced by cheese and vice versa.

Mozzarella Cheese - replace the sulguni.

Philadelphia cheese - Almette cheese from Hochland.

Golden syrup - replaced simply with sugar syrup or honey.

FROMAGE fre - thick yogurt or sour cream.

Chocolate - a bar of chocolate is replaced by 3 tbsp. cocoa powder and 1 tablespoon vegetable oil.

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

Essence for flavoring dough - 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 oat flakes
salmon, salmon, other fresh or frozen fish - canned fish
low fat and brine cheeses - tofu
olive oil - sunflower oil
low-calorie ice cream - frozen yogurt

How can I replace Mascarpone cheese

1 pack of cream cheese (cream cheese)
1/4 cup cream (fatty)
2 tbsp softened butter
In a bowl, mix all the ingredients. Use instead of mascarpone in any recipe.

How can I replace Mascarpone cheese 2

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

Mascarpone substitute for Tiramisu

1 pack of cream cheese (cream cheese) 225 gr
3 tbsp sour cream
2 tbsp cream 35%
Mix all the ingredients and use for cooking Tiramisu.

How to replace eggs

What can replace eggs in the preparation of certain dishes, if they suddenly were not in the refrigerator.

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

1 egg \u003d 2 tablespoons milk + 1/2 tbsp lemon juice + 1/2 tbsp soda
1 egg \u003d 2 tablespoons milk + 1/4 tsp baking powder
1 egg \u003d 2 tablespoons water + 1 tbsp vegetable oil + 2 tsp baking powder
1 egg \u003d 2 tablespoons water + 2 tsp baking powder
1 egg \u003d 2 tablespoons corn or potato starch
1 egg \u003d 1 tablespoon milk powder + 1 tbsp corn starch + 2 tbsp water

When preparing sweet pastries, the replacement is as follows:

1 egg \u003d 1 tablespoon corn starch + 2 tbsp water
1 egg \u003d 1 banana mashed in mashed potatoes
1 egg \u003d 2-3 tablespoons of soy flour, beat the beaters with a small amount of water (a foam should turn out) and pour into the dough.
Spreading your wings wide, you will surely hurt someone.

What can replace products for Japanese cuisine?

Today, various exotic cuisines that offer us dishes completely unusual for our stomach are a new-fashioned trend.

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

Japanese sushi rice can be replaced with round grain rice.
Rice vinegar can be replaced with grape vinegar. To do this, combine vinegar (4 soup spoons), salt (1 teaspoon), granulated sugar (3 teaspoons). Then put on fire and warm a little, no need to bring to a boil. Salt and sugar should completely dissolve.
Wasabi - This product is very difficult to find a replacement, you can, of course, try to replace it with mustard or make a mixture of horseradish and mustard. But this substitution cannot be called equivalent.
Japanese Soy Sauce - can be replaced with any other soy sauce, which should be diluted a little with water.
Daikon - You can try replacing with radish green or radish.
Mushroomshaving Japanese names - can be replaced with our usual mushrooms.
Mitsuba Greens - can be replaced with parsley.
Clam juice - can be replaced with fish broth.
Shiso leaves You can find a replacement for lettuce.

Citric acid is a product found in any home. It is widely used both for the preparation of various dishes, and in everyday life, as a cleaning agent or as a component for a bleaching lotion, hair rinse. What can replace citric acid if it is over, some simple tips will tell.

Curious! Citric acid was first obtained from unripe lemons, hence its name. The first was able to synthesize 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 the preparation of various dishes is ordinary lemon or lime.

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

If you don’t have a lemon on hand, oranges or tangerines will be able to completely replace citric acid.

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

The most successful will be the replacement of citric acid with citrus fruits during cooking:

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

Citric acid is added to the dough to give the baking a pleasant taste with a slight acidity. Using citrus zest, vanillin or cinnamon instead, you can get not only tasty, but also very aromatic pastries.

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

Citric acid being excellent anti-crystallizer is an integral component of syrup recipes and sweets. Thanks to its addition in a strictly defined concentration, you can get a thick, not sugared syrup that perfectly whips into fudge. Replacing the acid with lemon, you have to play in order to achieve the necessary concentration of acid in the product.

How to replace citric acid in preservation

Preparing stewed fruit, jam or jam from a berry, quince, gooseberry or aronia can not do without citric acid, because it gives them a spicy 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 often used in preservation to tint the taste of sweet berries and fruits or to prevent stewed fruit and jam. Some recipes for canned and pickled vegetables also recommend the use of citric acid as a preservative. Typically, 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 currants;
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 it in a 1 liter jar:
200 g of red currant or,
200 g of mountain ash or
100 g lingonberries or,
100 g cranberries or,
100 g of Chinese magnolia vine, or,
0.5 l of fresh tomato juice or,
100 g sorrel or,
1 sour apple or
½ a small bunch of grapes or,
½ lemon juice.

The berries are washed and laid in jars with vegetables, and sorrel is recommended to be boiled and mashed beforehand, and then added to the jars. On the basis of a decoction of sorrel, you can prepare an excellent pickle for pickling cucumbers.
From the use of sour berries, fruits and vegetables as natural preservatives, home-made 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;
stewed fruit, jelly and other drinks;
preserves and marinades;
sauces and gravy.

On a note! Citric acid is often used as an essential component of meat marinades. For example, lamb leg marinated in a marinade with 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 not only make the meat tender, but also give a pleasant taste.

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

grape
pomegranate;
cherry;
cranberry;
apple.

On a note! Sour fruit or berry juice, added when cooking jam, will allow the fruit not to lose its attractive appearance, and not jam sugar.

Vinegar instead of citric acid

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

apple;
wine;
dining room.

The natural fruit vinegar obtained by the microbiological method preserves all bioactive substances contained in the fruits, so replacing the acid with natural fruit vinegar will only bring health benefits.

Apple and wine vinegar can also be used instead of citric acid in the preparation of fruits and berries. 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 clean scale from teapots. In this situation, table vinegar with soda can replace it.

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

Lemon is a very healthy, but, unfortunately, very allergenic product. The problem of replacing lemon juice can arise both in the preparation of various dishes, and in the treatment of this product in traditional medicine.

Lemon juice substitutes in cooking

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

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

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

In medicine

Almost half the daily allowance of vitamin C, so necessary for the body, is found 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, in the treatment of scurvy they use onions.

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

For disinfection, instead of a lemon, you can attach a sheet 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 replace the appropriate medication.

At home

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

Lemon juice can be used to clean hands from paint that has been eaten into cracks, etc. The same ability berriesin which there is a lot of acid (black and, cherry, etc.), as well as synthetic citric acid.

To make the teeth brighter, 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 clothes, clean silver, etc. For this purpose, along with lemon, soda and various stain removers are also used.

There are several ways to replace lemon juice. Having tested them empirically, you can choose the best option for different spheres of life.

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It may come in handy!

Agar agar (vegetable gelatin) - ordinary gelatin, but it requires 2.5 times more.

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

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

Artichokes: boiled - replace with celery stalks, but canned (if required by prescription) can replace canned sweet pepper.

Balsamic vinegar - add a little honey and aromatic herbs to 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 it is only a bunch of aromatic plants that are folded into a bag (or bandaged) and laid in a dish. It’s easy to do. Read more about the garni bouquet.

Vanilla essence - liquor 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 sold by us is its imitation based on the Japanese daikon radish, then everything is simple: you just grate it (it is on sale) and mix with mustard. Or replace daikon with horseradish.

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

Whiskey - brandy, dark rum, calvados.

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

Vodka–– mix grape light or apple juice with lemon or lime juice

Garam masala - traditional Indian spice mix - replace by mixing equal proportions of coriander, turmeric and caraway seeds.

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

Mustard powder (1 teaspoon) - 1 tbsp. a spoonful of finished mustard.

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

Daikon (Japanese radish) - birthmark green radish.

Dijon mustard - In extreme cases, add to the Russian, usually burning, a little sugar or honey and applesauce.

Zira - caraway seeds.

Fresh ginger - frozen ginger, ginger powder.

Natural yogurt- non-acidic sour cream.

Capers - in return for their buds we take olives, olives, gherkins, pickled cucumbers.

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

Coconut milk - in baking, you can use coconut instead, which is now sold in many stores. For sauces, cream with a fat content of 10-11% is suitable; for desserts, just milk. However, this ingredient in terms of recipes can not be replaced.

Cognac - juices: apricot, peach, pear.

Coffee liqueur - coffee syrup, or espresso.

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

Cornflower (cornmeal) - a double portion of flour.

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

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

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

Lime - lemon.

Lemon Sorghum (lemongrass) - is replaced by lemon balm. Where the characteristic aroma of sorghum and lemon balm is required - lemon zest.

Freshly squeezed lemon juice: 1 lemon \u003d 1/4 teaspoon of citric acid in crystals, diluted in 1-1.5 tbsp. tablespoons of water. For salads and sauces, lemon juice is best replaced with the same amount of apple cider vinegar. For baking, ordinary table vinegar of 3.5-4.5% is quite suitable. In addition - replace with lime juice.

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

Onion - 1 tbsp. spoon onion powder.

Shallot - lettuce (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’s better not to replace it, but to cook a mascarpone is not difficult.

Yogurt- curdled milk or natural yogurt, but this is still unequal.

Melissa- lemon sorghum or lemon peel.

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

Mitsunu(Japanese salad) - another pepper salad (watercress, etc.).

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

Raw sugar - granulated sugar.

Olive oil - in return we use high-quality vegetable, refined.

Oregano(oregano) - an equal amount of marjoram.

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

Papaya - ripe melon.

Parma ham - domestic smoked ham, spicy jerky.

Tomato Passat - since it is about twice as much mashed tomato puree, you can replace it in recipes for soups and second courses with chopped tomatoes, as well as tomato paste, but 3-5 times less. For sauces, it’s usually just the trade wind that is required, and it’s easy to make this puree.

Rodoku- liquid honey, option 2 - boil sugar syrup.

Buttermilk - There are several options: kefir, whey, yogurt. Another is to mix equally natural yogurt and milk. But buttermilk is not difficult to cook in 15-20 minutes.

Chilli - the most burning 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 (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.

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

Prosciutto famous Italian jerked ham - spicy-spicy jerked meat.

Fresh herbs (1 tbsp.spoon) - half a teaspoon dried.

Radikkyo(radicchio, radicchio), salad - another cyclic salad.

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

Ricotta - high-quality fat-free cottage cheese.

Rice vinegar - we take in return grape vinegar.

Rum essence in pastries - an extract of citrus, or finely grated orange, lemon peel mixed with rum.

Fish sauceasian cuisine - replace 1 tbsp. a spoon of this sauce with a mixture of 2 tbsp. tablespoons of soy sauce and 1 teaspoon anchovy paste (crushed anchovies).

Self-rising flour - Add 1 teaspoon of baking powder to each glass of plain wheat flour.

Butter - especially for frying - perfectly replaces ghee.

Sour cream - unsweetened natural yogurt.

Asparagus (asparagus) - green beans, stalks of asparagus salad (Uysun), young green peas.

Parmesan Cheese- Of course, it will replace another hard cheese, but the taste ...

Chees Feta - pre-soaked feta cheese.

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

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

Rice Vinegar - take white wine or apple vinegar.

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

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

Baking Fruit Essence - citrus extract, in addition, grated orange or lemon peel plus cognac.

Sherry - dry white vermouth.

Chili pasta - easy to cook with hot pepper. There is a recipe for chili paste.

Chives - ordinary green onions.

Chocolate- just mix 1 part butter or vegetable oil with 3 parts cocoa powder.

Spinach - chard leaves, young nettle, sorrel, neutral green salad, Beijing cabbage.

Apple cider - unsweetened apple juice. In recipes with meat, it’s nice to add a little soy sauce to the juice.

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

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

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

What recipes use lemon juice?

It is generally accepted that ascorbic acid is the most valuable substance possessed by lemon. It is able to tone the body, improves memory and concentration, and is also the number one tool for the development of an 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 the love of hostesses. It is good in the following cases:

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

To enhance the taste of the selected spices for meat or fish, before you put the product in the oven, it is necessary to pour it with a small amount of juice. It is worth noting that lemon juice makes the meat texture softer.

You can purchase a concentrate 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 make “vitamin” cocktails. In the absence of fresh lemon, it is quite possible to replace it with orange, mandarin or grapefruit. They also have ascorbic acid in their composition.

The use of 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: grapefruit or sour apples.

Cranberry, lingonberry or sugar-free is suitable for quenching soda; berry concentrates can also be used.

How to replace lemon juice yet? A great alternative is berries. It has long been known that they can not only replace this citrus fruit in taste, but also enrich the dish with vitamins. Berry juice contains many useful substances. 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 the recipe for jelly, jam, fruit sauce, jelly or meat sauce. It is important to note that if you plan to use it for marinade meat or fish dishes, 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 preserve all the useful components of the berries and make the product not only tasty, but also healthy. Even after prolonged storage, this jam will retain its original consistency and will not be sugared.

Vinegar Replacement

As a rule, the lack of lemon is a serious problem in the preparation of dessert dishes: pastries, cakes and various creams. However, skilled housewives have long found a way out of the situation 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 replace lemon juice with vinegar. Almost every house has a wine or apple. In this case, 1 tbsp. Will be sufficient. l natural vinegar.

In extreme cases, a 6% concentration ordinary table is suitable. It can be used for making sweet creams, and for dressing cold dishes. Table vinegar is mixed with olive oil. Especially tasty dressing is obtained during the preparation of light salads in the summer. If a 9% solution is used, 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 is 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 kind of taste you want to get in the end: pronounced, with a touch of acidity or less saturated. The concentration of the solution will depend on this. For the standard version, 1 tbsp. l the powder is diluted in warm water (50 ml). To enhance the taste and give the dish acidity, it is recommended to add half a teaspoon of apple cider vinegar. When using the product for the preparation of desserts, citric acid can be diluted with honey.

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

How to replace lemon juice in the preparation of pickles

As a rule, acid citrus is indispensable in folk recipes for preservation. 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 the preparation of marinade for vegetables? A great alternative is the same vinegar. The best substitutes will be wine, table or apple. A good option would be to use fruit vinegar. Such a solution not only maintains a pleasant, unsharp smell, but can also contribute to improving health.

In addition, the recipe for some fruit pies and other attractive desserts also allows the use of vinegar instead of citric acid. All that is needed is to add spoons before completing the dough.

Conclusion

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

Thus, instead of the usual 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 specifically measure concentrations and proportions so as not to spoil the taste of the dish and not make it acidic. But all this comes with experience.