I’ve mentioned this several times before but I’ve never really written it up properly and have decided to do so to have a quick reference for myself.
If using citric acid, going by this recipe for using citric acid to replace lemon juice, then
1 cup milk + slightly less than 1/4 tsp citric acid.
In all cases, let the mixture stand for five to ten minutes before using.
1) From GourmetSleuth:
These subs. are good for baking and batters – not for uncooked foods like dressings.
For 1 cup buttermilk select one:
1 cup milk + 1 tablespoon lemon juice
1 cup milk + 1 tablespoon white vinegar
1 cup milk + 1 teaspoon cream of tartar
2) Other pages give different quantities:
1 cup milk plus 1 3/4 tablespoons cream of tartar
1 cup milk plus 1 1/2 Tablespoons of fresh lemon juice OR 1 1/3 Tablespoons of cider vinegar to above milk amount.
Recipe I [too vague to be helpful :P]
2 to 3 tsps of lemon juice, apple cider vinegar or cream of tartar to one cup of non-dairy milk (rice, soy, oat etc.) —
Recipe II [very interesting!]
1/4 cup silken tofu
1/2 cup + 3 Tbs water
1 Tbs lemon juice or vinegar
pinch sea salt
–> Blend all ingredients together
4) This page extracted from The Gluten-Free Baker Newsletter has a thorough write-up including tips on:
* improving consistency by making 1 full cup, even when only 1/2 is required
* in recipes, to check for consistency rather than volume of the liquid when using low-fat milks
* differing results when using non-dairy milks
* in gluten-free recipes, if substituting regular milk with buttermilk, add 1/4 tsp baking soda to the dry mixture for every 1/2 cup buttermilk