Vinegar is an acid with a low pH. Milk is a complex mixture that has specific protein. When pH of milk drops too low, the casein protein denatures (breaks down) and binds differently to other proteins. The vinegar dropped the pH of the milk too low and this caused the curdling.
Milk separated when mixed with vinegar because the reaction between the milk solids and the acid. The milk cannot remain stabilized when exposed to a contrasting pH compound.
there is a chemical reaction because vinigar is acidic and milk is alcoline based
acid on the protein causes the protein to coagulate.
milk is basic, and lemon juice is very acidic
i add lemon juice or white vinegar to the milk in the recipe
all i know is that when making cheesecake when i add the lemon juice to condensed milk and cream cheese it causes the mixture to thicken. Could it be the pectin in the lemon?
It all fizz up and make it yummy
fed them potatoes, lemon juice and milk
To make lemon cream in a mixing bowl you mix together cream with a little sugar and then whip it at full speed until peaks form then add the lemon juice and rind and fold it into the mixture gently with a desert spoon that you have chilled in the fridge
Yes, but you have to first mix the evaporated milk with water (half evaporated milk and half water), then add 1 teaspoon vinegar or lemon juice for each cup of the diluted evaporated milk. The acidity of the vinegar or lemon juice will give results very similar to that of buttermilk. You can also use whole milk in the same way as a substitution for buttermilk, being sure to add the vinegar or lemon juice.
to one cup of milk, add: Add 1 tsp. plain vinegar or lemon juice and stir. then let it sit for about 10 to 15 minutes and you're done!
Yes! Tea with lemon and milk is delicious =P You could also use half and half for a more "creamy" taste. You can add honey also for sweetener. Hope this helps!
lemon juice xxx
To substitute lemon juice powder for 2 tablespoons fresh lemon juice, briskly stir 1 teaspoon powder into 2 tablespoons water. To add extra lemon flavor to baked goods, use 1 tablespoon lemon juice powder for each cup of flour. For lemon glaze, use 1 to 2 teaspoons per cup of confections' sugar.
if its pure lemon juice with no added sugar then it has no sugar in it. and most lemon juice are like that. its in lemon soft drinks and lemon cordials that add the sugars.