Good advice already, but just to add - if you don't have a lemon, plain white vinegar added to milk works equally well. I've also whisked roughly half sour cream, half milk together, if that's what was around. All good.
I'm with Daniel except that I put 2 Tablespoons fresh lemon juice (not 1 Tablespoon) in a measuring cup, then add milk to the 1-cup measure. Stir and let stand for a few minutes so it curdles (gets lumpy, as Daniel explains).
How to get a lot of juice out of one lemon: roll it back and forth under the heel of you hand on a counter top for a minute. Not essential but if you have a microwave, nuke the lemon for 20 seconds. Remove from microwave, let cool a minute. Cut the lemon in half along the equator (horizontally, not vertically) and ream out the juice with a fork or wooden reamer. To save yourself seed trouble, do that over a small mesh strainer set over a bowl.
You can make your own by adding 1 tbsp fresh lemon juice per 1 cup of milk, give a quick stir and wait 10 minutes until it's lumpy. That makes buttermilk. It's how I do pancakes since I never have buttermilk in my fridge.
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How to get a lot of juice out of one lemon: roll it back and forth under the heel of you hand on a counter top for a minute. Not essential but if you have a microwave, nuke the lemon for 20 seconds. Remove from microwave, let cool a minute. Cut the lemon in half along the equator (horizontally, not vertically) and ream out the juice with a fork or wooden reamer. To save yourself seed trouble, do that over a small mesh strainer set over a bowl.