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Buttermilk substitution: does the milk have to curdle before use?

icecone | Feb 5, 201101:01 PM

If I substitute 1 cup milk + 1 tablespoon lemon juice for 1 cup of buttermilk in a cake, do I have to wait for it to curdle before using?

In most cases, it's the acid in the buttermilk that's needed for the leavening (when mixed with baking soda). Can't I just add milk and lemon juice straight into the batter?

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