How to replace citric acid?
If you need to replace citric acid in some baking or cooking some other food, you can use regular lemon juice. You just need to take a lemon, cut it and squeeze out the juice.
Also, a good substitute is vinegar, either apple cider vinegar or plain vinegar.
It seems to me that squeezed sorrel juice or currant juice will be very useful and the taste is original and beneficial
If for culinary reasons, I replace apple cider vinegar, or lemon, or plain vinegar. Basically, any culinary acid up to wine vinegar.
Depending on the case in which you are trying to replace it. Most often, lemon juice is replaced with citric acid. Obviously in your case you need to do the opposite if it does no harm.
Lemon juice is the best substitute for citric acid in cooking. This method is not suitable for household needs (cleaning dishes from scale), as you will need too much juice. For seaming, you can also use lemon or cranberry juice; it also contains enough acid.
If you are going to use citric acid as a kind of anti-scale agent, then it is difficult to come up with or recommend a better substitute than acetic acid. And in combination with baking soda, any kettle will shine with pristine purity.
If citric acid is used for canning, then sour berries can be recommended as a replacement.
For example, cucumbers can be preserved with red currants, excluding vinegar from the recipe.
Redcurrant juice! This is what you can use to replace lemon juice, and therefore citric acid.)
Citric acid can be replaced with apple cider vinegar. Usually, if you have a bag of citric acid at home, you can forget about it because of its small size; it will remain in the kitchen, on a shelf among other spices and seasonings. And the bottle is always visible. When preserving cucumbers, tomatoes, zucchini, and bell peppers, I add apple cider vinegar.
Well, what can replace it with? Lemon, of course, or lemon juice.... If you bake, then in some cases you can replace it with table vinegar. If the recipe specifies powdered acid, then this proportion is 1 teaspoon of acid equal to 1 lemon.
If you want to replace citric acid in order to prevent scale from forming in the washing machine, then in this case the ideal replacement option is acetic acid.
If you want to replace citric acid in cooking, you can use ordinary lemon.
If you want to replace citric acid in a recipe, then it is logical that the original source, that is, lemon, will help you with this. This will be even more beneficial for the body. When baking, try replacing lemon juice with regular table vinegar.
I usually replace citric acid with lemon juice; you can also replace it with vinegar. Some people use citric acid to clean the kettle; you can also add table vinegar or baking soda.
If you need it in the dough and there are no lemons, maybe there are oranges or tangerines in the house.
You can use lemon by simply squeezing a little of its juice. You can also use regular vinegar, it’s also an acid, just don’t overdo it, add it gradually so as not to overfill it. But the taste will certainly change.
(8
votes, average rating: 3,88
out of 5) To make lemon juice, of course the best and easiest way is to take an ordinary lemon and squeeze a little juice out of it. When can artificial lemon juice come in handy?
Sometimes you don't really want to cut a whole lemon just to squeeze a few drops of juice out of it. It also happens that you just don’t have any lemon on hand, but to prepare the desired dish you urgently need lemon juice. Even if the lemon is in the refrigerator, it can easily freeze or simply rot. Then you will have to throw it away and make lemon juice from the acid of the same name as the fruit. After all, citric acid will not freeze or rot. It can stand on a kitchen cabinet shelf for a long time without any negative changes. The main thing is to make sure that you take exactly the bag of citric acid. In my experience, there have been cases when cooks simply confused citric acid, for example, with vanilla essence. In each of these cases, the dish was irrevocably spoiled. In fact, answering the question How to make lemon juice from citric acid is not at all difficult. After all, a few pinches of citric acid will easily and quickly turn into lemon juice in skillful hands. It only takes a couple of minutes to prepare the juice. The main thing in this matter is not to make a mistake with the proportions. Otherwise, the taste of the prepared dish will also suffer significantly. Which manufacturer to choose citric acid for making juice does not matter at all. After all, citric acid from any manufacturer is almost the same. Compound
The composition of artificial lemon juice is simple and clear! You only need to take 1 teaspoon of dry citric acid powder and 2 teaspoons well warm water. If a larger amount of artificial juice is required, then you should remember that the ratio of acid and water will always be 1 to 2, respectively. Cooking process
To prepare juice from acid, you need to pour one teaspoon of lemon, pour it into a clean and dry mug. To prepare juice, it is better to choose glass or earthenware dishes. After all, the aluminum mug itself will darken from the acid, and will give the juice an unnatural and not very appetizing appearance. The acid in the mug should be filled with well-warm boiled water in a ratio of 1 to 2. If there is no warm boiled water, then you can use cold water. But then, you need to let the acid dissolve for 5-7 minutes, stirring the solution periodically. If hot water was used, then the artificial lemon juice will be ready within 10 seconds after dilution. Lemon pie: a holiday on your table
Even tastier here:
Exotic delicacy – banana jam
Citric acid is a product that can be found in any home. It is widely used both for preparing various dishes and in everyday life, as a cleaning agent or as a component for whitening lotion and hair rinse. Some simple tips will tell you how to replace citric acid if it has run out.
Curious! Citric acid was first obtained from unripe lemons, hence its name. The first to synthesize it was the Swedish pharmacist Karl Schleele in 1784. Now it is obtained synthetically from beets.
Citrus fruits instead of citric acid
- The most natural alternative to citric acid when preparing various dishes is regular lemon or lime.
On note! The juice of 1 lemon can replace 1 teaspoon of citric acid. When preparing desserts, to replace citric acid, a few drops to 1-2 teaspoons of lemon juice will be enough.
- If you don’t have lemon on hand, oranges or tangerines will do the job of replacing citric acid.
On a note! Citrus fruits will not only provide the necessary acidity to the dish, but will also enrich its aroma and taste.
The most successful option would be to replace citric acid with citrus fruits when preparing:
- creams: protein, butter, custard;
- sweets;
- meringue;
- mousse;
- syrups;
- baking powder for dough;
- fillings for pies, pastries and cakes.
Citric acid is added to the dough to give baked goods a pleasant taste with a slight sourness. Using citrus zest, vanillin or cinnamon instead, you can get not only tasty, but also very aromatic baked goods.
On a note! A few drops of lemon juice will allow you to easily whip the whites into a strong foam, prevent it from settling, and make it snow-white.
Citric acid, being an excellent anti-crystallizer, is an integral component of syrup and fondant recipes. Thanks to its addition in a strictly defined concentration, you can get a thick, non-candied syrup that is perfectly whipped into fudge. Replacing the acid with lemon, you will have to play around to achieve the required concentration of acid in the product.
How to replace citric acid in canning
When preparing compote, jam or jam from serviceberry, quince, gooseberry or chokeberry, you cannot do without citric acid, because it is what gives them their piquant sourness. In this case, instead of citric acid, you can use orange or lemon zest and citrus juice or applesauce and zest.
Sour berries instead of citric acid
Citric acid is a component often used in preservation to highlight the taste of sweet berries and fruits or to protect compotes and jams from spoilage. Some recipes for canned and pickled vegetables also recommend using citric acid as a preservative. Typically, recommendations to replace vinegar with citric acid are associated with gastrointestinal problems. But if citric acid is not on hand, then you can use whole berries instead:
- red currant;
- cranberries;
- lingonberries.
Sour berries will add an original flavor to pickled cucumbers, zucchini, peppers, and tomatoes.
On a note! Instead of citric acid when canning vegetables, you can use the following in a 1 liter jar:
- 200 g red currants or,
- 200 g rowan or,
- 100 g lingonberries or,
- 100 g cranberries or,
- 100 g Chinese lemongrass or,
- 0.5 liters of fresh tomato juice or,
- 100 g sorrel or,
- 1 sour apple or
- ½ small bunch of grapes or,
- juice of ½ lemon.
The berries are washed and placed in jars with vegetables, and it is recommended to pre-boil and puree the sorrel, and then add it to the jars. Based on sorrel decoction, you can prepare an excellent brine for pickling cucumbers.
By using sour berries, fruits and vegetables as natural preservatives, homemade preparations will become not only tastier, but also healthier.
Natural juice instead of citric acid
Juices obtained from fruits and berries contain a significant amount of organic acids and are quite capable of replacing citric acid in the preparation of some dishes:
- desserts;
- compotes, jelly and other drinks;
- jams and marinades;
- sauces and gravy.
On a note! Citric acid is often used as an essential component of meat marinades. For example, a leg of lamb is marinated in a marinade with the addition of citric acid: ¼ teaspoon per 2 kg of meat with bone. In this case, you can use grape or pomegranate juice instead of acid. They will not only make the meat tender, but also add a pleasant taste.
For these purposes, it is better to use natural, unsweetened juice:
- grape;
- pomegranate;
- cherry;
- cranberry;
- apple.
On a note! Sour fruit or berry juice, added when cooking jam, will allow the fruit not to lose its attractive appearance and the jam not to become sugary.
Vinegar instead of citric acid
When preparing marinade for cucumbers and other vegetables, you can use vinegar instead of citric acid:
- apple;
- wine;
- dining room
Natural fruit vinegar, obtained by microbiological method, retains all the bioactive substances contained in the fruit, so replacing the acid with natural fruit vinegar will only bring health benefits.
Apple and wine vinegar can also be used instead of citric acid when preparing fruit and berry dishes. It will be enough to add 1-2 teaspoons of fruit vinegar at the end of cooking.
On a note! 5 teaspoons of 3% vinegar can replace 1/2 teaspoon of citric acid. 4 teaspoons of 9% vinegar will replace 1 teaspoon of citric acid.
In everyday life, citric acid is actively used to descale teapots. In this situation, table vinegar and soda can replace it.
As you can see, there are many ways to replace citric acid. Some of them, in their qualities, not only fully compensate for the lack of citric acid, but also improve the taste and aroma of the dish. In some cases, replacing citric acid is quite troublesome, since it requires experience to adjust the desired percentage of acidity of the dish.
Let's talk about those acids that we most often use in food, for canning or for acidifying foods.
Many people have problems with how to dilute vinegar in the required proportion, because vinegar essence contains 70% acid, and recipes require a 9% or even 5% vinegar solution.
We’ll also tell you how to replace your usual vinegar with apple cider vinegar or lemon juice?
How to dilute vinegar essence? (to get vinegar)
How to dilute vinegar from 70% vinegar essence:
9% vinegar, you need to take one part of the essence and add seven parts of water (1 tablespoon of essence and 7 tablespoons of water)
6% vinegar - add 11 parts of water to one part of essence (1 tablespoon of essence and 11 tablespoons of water)
5% vinegar - add 13 parts of water to one part of essence (1 tablespoon of essence and 13 tablespoons of water)
4% vinegar - add 17 parts of water to one part of essence (1 tablespoon of essence and 17 tablespoons of water)
3% vinegar - add 23 parts water to one part essence (1 tablespoon essence and 23 tablespoons water)
So, if you need 1 tablespoon of 70% vinegar essence, but you only have 5% vinegar, and its concentration is 13 times less, then you need to add 13 tablespoons of 5% vinegar.
Another point to consider is that if the recipe says 1 tablespoon of vinegar essence 70%, and you replace the essence with vinegar in the required proportion, then take not 1 liter of water, but several tablespoons less. That is, 5% vinegar 7 tablespoons and MINUS 13 tablespoons of water.
If you need to add 1 tablespoon of 70% vinegar essence, and you only have 9% vinegar, then you need to add 7 tablespoons of 9% vinegar.
Table vinegar (9%) can be replaced with apple cider vinegar.
But you need to understand that apple cider vinegar is sold at 5%, that is, to use it instead of 9% vinegar, you will need 2 times more apple cider vinegar. Instead of 1 tablespoon of 9% vinegar, take 2 tablespoons of apple cider vinegar.
Apple cider vinegar, grape (wine), rice vinegar, balsamic vinegar and others are most often used NOT for canning, but for dishes (borscht, salads, dressings) or marinating meat and fish. Since they still have their own specific taste, introduce them into your family’s diet carefully, because as you know, we are often conservative in our tastes, especially children.
You need to be even more careful if someone in the family has gastritis, ulcers or colitis, as well as
How to use citric acid for canning.
Most often in recipes you can find 2 tablespoons of bottled lemon juice or 1/2 teaspoon of lemon powder per 1 liter of water or for ready-made canned food per liter jar. For a half-liter jar (for example, tomato juice), you will need 1 tablespoon of lemon juice from a bottle or 1/4 teaspoon of dry lemon powder.
Please note that bottled lemon juice and freshly squeezed lemon juice are not the same thing. And to dress the salad, instead of one tablespoon of 6% vinegar, you will need two tablespoons of freshly squeezed lemon juice.
How to dilute dry citric acid?
If we need to dilute citric acid instead of vinegar, which is written in the recipe, then use our instructions. We indicated the percentage of vinegar and the amount of citric acid (dry).
Dilute citric acid crystals with water in the following proportion:
- 1 tablespoon of dry citric acid per 2 tablespoons of water. You will get a substitute for 70% vinegar essence.
- 1 teaspoon of dry citric acid per 14 tablespoons of water. You will have a substitute for 9% vinegar.
- 1 teaspoon of dry citric acid per 22 tablespoons of water. You will have a substitute for 6% vinegar.
- 1 teaspoon of dry citric acid per 26 tablespoons of water. You will have a 5% vinegar substitute.
- 1 teaspoon of dry citric acid per 34 tablespoons of water. You will have a substitute for 4% vinegar.
- 1 teaspoon of dry citric acid per 46 tablespoons of water. You will have a substitute for 3% vinegar.
Lemon juice is used in cooking to add piquancy to various dishes. But fresh fruit is not always available. Is it possible to replace lemon juice and with what? You will find the answers in this article.
How to replace lemon juice in baking? Vinegar or citric acid will help
What recipes use lemon juice?
Lemon juice contains many valuable elements, the most important of which is ascorbic acid. It helps improve memory and attention, prevents inflammatory processes and tones the body. At the same time, the product is low in calories.
Juice is used as an addition to dishes:
In salad dressing;
For marinating;
As a component of gourmet sauces;
For the production of soft drinks;
For baked goods and creams.
Lemon juice is sprinkled on prepared fish and meat dishes to add piquancy and reveal the aroma of basic spices.
But most often, lemon juice and zest are used in baking. They are added to dough or cream. If you prepare the cream with eggs and butter, it will delight lovers of sweets not only with its pleasant taste, but also with its unusual consistency. It does not contain much moisture, so it will not spread over the pastry or cake and will retain its volume.
You can replace milk or water with juice when creating fudge. The juice is used in large quantities to make desserts with ricotta cheese.
What can you replace lemon juice with?
Most often, in the absence of fresh lemons, concentrated lemon juice is used - it is sold in most supermarkets. You can get the necessary ingredient from lime, grapefruit, rhubarb, and sour apples. You can extinguish soda with cranberry or sea buckthorn juice.
How to replace lemon juice in baking? To do this, use table vinegar at a concentration of 6%, apple cider vinegar and wine vinegar. This composition can be left undiluted or a little olive oil can be added to it when making a dressing for salads and sauces. If you take regular 9% vinegar, you need to dilute it with water in equal proportions.
Syrup or citric acid is used as a replacement for natural juice.
How to replace lemon juice with citric acid? To do this, you need to dilute a pinch of acid in 50 ml of warm water and cool. If a brighter sourness is required, then add half a small spoon of apple cider vinegar to this composition.
