If your recipe calls for marinating chicken in buttermilk, is it ok to substitute milk and lemon juice?

If so what is the ratio of lemon juice to milk?

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5 Responses to “If your recipe calls for marinating chicken in buttermilk, is it ok to substitute milk and lemon juice?”

  1. fiyo said:

    Yes it is.

    Use1tbsp per cup of milk,

  2. Clare said:

    Yep, you can use milk and lemon juice. For each cup, put 1 tablespoon lemon juice (or vinegar) into an 8 ounce measuring cup and fill it with enough milk to make 1 cup

  3. vat said:

    Yes, it sours the milk fine. I usually use vinegar, as I always have it on hand, but am sure fresh lemon juice would work as well – the “bottled” lemon juice would most likely work, but seems to have an aftertaste to me, so would prefer the fresh unless you’re really in a bind. 1 Tablespon to one cup milk.

  4. Lynda said:

    Yes you can. About 1 Tbl. per cup. Lemon juice or vinegar will work. You could also marinate your chicken in yogurt for the same effect.

  5. ken b said:

    1-2 T per 8 fl oz us should do ,let sit till thick , that is a prescribed Substitute for Buttermilk, you pose a good question If you and I both try it we’ll both know I’ve used buttermilk with great success Thank you.




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