Everyone knows about the benefits of citrus fruits. This is one of the most loved and affordable fruits in the cold season. And lemons are especially popular among the population. They can be obtained surprisingly useful lemon juice. We will discuss its preparation at home, and also answer the question of how to drink such a drink correctly. How to wipe your face with it? What is the use of a mixture of lemon juice and salt and how to prepare a shampoo based on it? Is it possible to replace such juice with citric acid? We will also discuss rinsing hair with lemon juice and how lemon juice-containing hair and face masks are prepared.
Making lemon juice is easy
Lemon juice can be easily prepared at home. In order for this fruit to give the maximum amount of juice, heat it. Washed, place in boiling water for literally one or two minutes, after pricking the peel with a fork. Punctures should not reach the fruit pulp. After the prepared lemon, place it on a hard surface - a cutting board or table - and roll it with pressure until it softens slightly. Next, cut the lemon lengthwise (not across) and wring it out, just squeezing it tightly in your fist. You can also use a manual juicer for this, which is quite inexpensive.
Why drink juice? Can I drink a glass of lemon juice in the morning?
Consuming freshly squeezed lemon juice can bring tremendous benefits to the body. Such a drink perfectly improves digestive processes, cleanses the body of aggressive substances (slags and toxins). Juice stimulates the liver - activates the production of bile acids necessary for the normal functioning of the digestive tract. The systematic intake of lemon juice helps to cope with heartburn and hated constipation. Also, this drink eliminates bloating and dissolves stones inside the gallbladder.
Lemon juice is a natural diuretic. In addition, it perfectly improves immunity and optimizes the indicators of acid-base balance. Such a drink is able to cleanse the blood of uric acid and its salts. Its consumption contributes to the rapid elimination of excess weight. And with a cold and SARS, it will help eliminate the infection and speed up recovery. Among other things, lemon juice perfectly eliminates unpleasant, neutralizes inflammation of the gums and heals small cuts and cracks.
You should not drink pure lemon juice. In the morning, it is best to take a cocktail of a glass of water and juice squeezed from a whole fruit. It is worth noting that such a drink is not indicated for patients with gastritis, gastrointestinal ulcers, acute and chronic pancreatitis, inflammatory bowel diseases and large stones in the kidneys and gallbladder. Also, this drink can cause allergies.
How to wipe your face with lemon juice? For what?
If you are the owner of oily and normal skin, you can wipe your face with a slice of lemon up to five times a day. The face needs to be cleansed first. After five to ten minutes after such a procedure, you should wash yourself with warm water. Repeat this procedure for three days in a row. For flabby and oily skin with enlarged pores, it is worth combining fresh lemon juice with mineral water in equal proportions. It is not necessary to wash off such a product with water.
Rubbing lemon juice on the skin of the face helps to eliminate acne and skin scars. Such a tool exfoliates dead cells and activates regeneration processes. In addition, lemon juice cleanses pores, reduces redness and irritation, eliminates oily sheen and dries the skin. Another wiping with such a tool helps.
What gives a mixture of lemon juice and salt?
Lemon juice with salt is an effective remedy for cleansing the body and for. To prepare such a composition, prepare a one and a half liter jar, squeeze lemon juice into it and add a couple of tablespoons sea salt without a slide. Fill with boiling water to the very top. Cool and drink within three hours. Very soon you will feel the first urge to cleanse the intestines, it will take place in several stages, so it is better not to leave the house at this time.
A mixture of lemon juice and salt will help remove fecal stones, toxins and waste products from the intestines. But it can be used very rarely.
Homemade Lemon Juice Shampoo
Lemon juice can be used to make various shampoos. So you can use a blender to blend half a banana with the juice squeezed from half a lemon. Apply this mixture to wet hair, massage well and leave for ten minutes. Wash your hair thoroughly with warm water.
You can also add lemon juice to your regular shampoo.
Can lemon juice be replaced with citric acid?
If you want to benefit your health or provide complete skin care, you should not replace lemon juice. Such a replacement is justified only in the case of preparation different dishes like sauces, etc.
Wonderful hair rinse with lemon juice
Lemon juice, which we continue to talk about on this page www.site, is great for rinsing your hair after washing. Such a tool perfectly softens hard tap water, makes curls obedient, prevents their fragility and cross-section. Also, such a simple composition will help you get rid of dandruff and excess oily hair.
To prepare such a rinse, you need to dilute at least one teaspoon of freshly squeezed lemon juice in one liter of water.
Lemon juice masks
To prepare an excellent nourishing and strengthening hair mask, it is worth squeezing the juice from half a lemon. Mix it with slightly warmed olive (burdock or castor) oil. Apply this mixture on your head and soak for forty to fifty minutes under polyethylene and a warm towel. Wash off the mask with warm water and shampoo.
Lemon juice at home can also be used to make face masks. So to care for oily and combination skin, you should combine a tablespoon of sour cream with a tablespoon of freshly squeezed lemon juice. Apply to the skin for fifteen minutes, then wash with cool water.
Lemon juice is an amazingly useful tool that can heal the body and facilitate skin and hair care.
Lemon juice is an indispensable assistant in many household chores. In addition to cooking, there great amount options for its use. For example, cleaning a microwave or kettle from scale. But situations are not uncommon when an idea arose to cook something tasty, but this citrus fruit, as luck would have it, was not at hand. In this case, a completely logical question arises: "Is it possible to replace lemon juice with other products without compromising the taste?". It turns out that there are several ways to fix the situation.
What recipes use lemon juice?
It is generally accepted that the most valuable substance possessed by lemon is ascorbic acid. It is able to tone the body, improves memory and concentration, and is also the number one remedy for the development of an inflammatory process in the body or an infectious disease. Differs in low calorie content.
As for the use in cooking, in this area, lemon juice is also in demand and love of hostesses. It is good in the following cases:
- As a salad dressing, it is often one of the ingredients in a sauce.
- In pickling cucumbers or tomatoes.
- Suitable for making thirst-quenching drinks.
- A frequent component in the formulation of creams.
To enhance the taste of the selected spices for meat or fish, before placing the product in the oven, it must be watered with a small amount of juice. It is worth noting that lemon juice makes the texture of meat softer.
To replace fresh citrus, you can purchase a concentrate. It is sold in many grocery hypermarkets. Unlike the lemon itself, such a solution will always be at hand, it is stored for a long time, and it does not differ in taste.
Replacement for lemon juice in drinks
Fresh sour citrus contains almost half of the recommended daily allowance vitamin C. Therefore, it is often used to make "vitamin" cocktails. In the absence of fresh lemon, it is quite possible to replace it with an orange, tangerine or grapefruit. They also contain ascorbic acid.
Use of fruit juices
In the preparation of some dishes, as well as drinks, lemon juice is used because of the content of ascorbic acid in it. It can also be obtained from other analogue fruits: grapefruit or sour apples.
To extinguish soda, cranberry, lingonberry or sugar-free is suitable, you can also use berry concentrates.
What else can you substitute for lemon juice? A great alternative is berries. It has long been known that they are able not only to replace this citrus fruit in taste, but also to enrich the dish with vitamins. Berry juice contains many useful substances. They have a beneficial effect on digestion and skin condition. Thus, berries are a good answer to the question of how to replace lemon juice in a recipe for jelly, jam, fruit sauce, jelly or meat sauce. It is important to note that if you plan to use it for meat marinade or fish dish, it is not recommended to use the option with sugar content. For such purposes, it is best to choose pomegranate or grape juices.
Unsweetened when making jam fruit juices help keep everything useful components berries and make the product not only tasty, but also useful. Even after long-term storage such jam will retain its original consistency and will not be candied.
Replacement with vinegar
As a rule, the lack of lemon is a serious problem in the preparation of dessert dishes: pastries, cakes and various creams. However, skilled housewives have long found a way out of the situation and do not worry when citrus is not at home, and do not run to the store to bring their own idea to the end.
You can easily replace lemon juice with vinegar. Almost every house has a wine or apple. In this case, 1 tbsp will be enough. l. natural vinegar.
In extreme cases, a 6% concentration ordinary table is also suitable. It can be used both for making sweet creams and for dressing cold dishes. Table vinegar mixed with olive oil. Especially delicious dressing obtained by preparing light salads in the summer. If a 9% solution is used, then it is recommended that it be diluted with water in equal proportions.
Five tablespoons of ordinary table vinegar can replace half a cup of citric acid. That is, this method is more economical.
The use of citric acid
Another easy way to replace fresh citrus. Before replacing lemon juice with citric acid and proceeding to the procedure itself, you need to decide what taste you want to end up with: pronounced, with a touch of sourness or less saturated. This will depend on the concentration of the solution. For the standard version 1 tbsp. l. powder is diluted in warm water (50 ml). To enhance the taste and give the dish sourness, it is recommended to add half a teaspoon apple cider vinegar. When using the product for the preparation of desserts, you can dilute citric acid honey.
It is especially convenient to use lemon powder if the task is to prepare homemade sugaring paste. Sometimes it is generally enough just to pour it, even without adding water.
How to replace lemon juice when preparing pickles
As a rule, sour citrus is indispensable in folk recipes for preservation. But what if there was no lemon at hand, and it’s too late to run to the store? How to replace lemon juice when preparing marinade for vegetables? A great alternative is the same vinegar. The best substitutes will be wine, table or apple. A good option would be to use fruit vinegar. Such a solution not only retains a pleasant, mild smell, but can also promote health.
In addition, the formulation of some fruit pies and other attractive desserts also allows the use of vinegar instead of citric acid. All that is needed is to add spoons before the end of the preparation of the dough.
Conclusion
It turns out that there are a huge number of ways to remedy the situation if there is no lemon in the house. Knowing what you can replace lemon juice with, you can almost always get out. In some cases, analog products can not only add an unforgettable aroma or taste to a dish, but also preserve the original qualities of the ingredients, which is important for those who are used to cooking with soul.
Thus, instead of the most common compensation function, you can get new flavor combinations. However, sometimes there are not so many answers to the question of how to replace lemon juice without losing taste. In addition, sometimes it will be necessary to specifically measure concentrations and proportions so as not to spoil the taste of the dish and not make it sour. But all this comes with experience.
Lemon juice should be added to baking. There is a recipe where they write about the juice of two lemons. We made a cream according to this recipe and almost threw the cake away. Sour. According to other recipes on YouTube, sour glaze is also obtained. Add lemon juice to the eye, like salt. If you want to replace lemon juice with citric acid, then instead of 1 lemon we take 1/4 teaspoon of citric acid diluted in water - one teaspoon of acid with four tablespoons of water. Lemon juice enhances the taste. It takes a little for the smell and aromatic taste of lemon. It is better to underdo than to overdo. The lemon is for flavor.
Often in recipes, baking soda needs to be quenched with lemon juice. It is not always possible to get a lemon. For such cases, housewives use citric acid.
One teaspoon (without a slide) contains about 5 grams of citric acid.
It is necessary to dilute citric acid in water in a ratio of 1: 2 (for one part of citric acid, 2 parts of water).
This amount of citric acid roughly corresponds to the amount of lemon juice from one medium lemon.
When solving the problem of replacing a live lemon with citric acid, which sometimes has to be done, we must definitely take into account that lemons are different in size, that they have different skin thicknesses (that is, the content itself may be slightly larger for thin-skinned lemons and slightly less for lemons with thick skin), according to the degree of maturity, which means that lemons also differ in acidity. Therefore, you can speak on average or specify the features of these citrus fruits.
We also know that lemons contain citric, malic and ascorbic acids. But the specific gravity of their totality in different lemons again fluctuates - from four to eight percent. These figures are called in many sources.
But even here we will stumble upon a discrepancy in the data. For example, there is such a scheme for replacing lemon with citric acid:
Another source gives this information for the same replacement (more on that here):
So, it turns out that instead of lemon, you can take from six to ten grams of citric acid. That is, on average, it turns out like this:
6 + 10 = 16: 2 = 8.
Again, we reach the value of eight grams of crystalline citric acid in one teaspoon.
Dilute with water it should still be 1: 4, that is, if we take one teaspoon of citric acid, then four teaspoons of water must be added to it.
And try to see if you got lemon juicequot ;.
But after all, teaspoons are also different, of different capacities). In general, you understand, everything is conditional, everything is approximate. And each housewife has already gained her own experience on how to replace a lemon and how to dilute citric acid with water.
One medium lemon equals 5 gr citric acid. 5 grams of citric acid are found in one teaspoon(no slide). Citric acid crystals are diluted with water in a ratio of 1:2 (1 teaspoon of citric acid is diluted with 2 teaspoons of water). This amount will correspond to one lemon. (For reference) .
A very relevant question is how much citric acid should be taken instead of lemon, because often fresh lemon is not found when baking.
You can, in general, be guided by your taste, dissolve a little lemon in water and try how acidic the solution, lemon juice, everyone remembers. Approximately a pinch to a small amount of water and then add more / less.
If measured in grams, citric acid in a teaspoon with a small hill is about 7 - 8 grams (without a hill, about 4 - 5 grams).
Concentration of pure juice in lemon near 5% . And citric acid in a lemon is about 10 grams:
Then it comes out two teaspoons of citric acid. It must be diluted with warm water in a ratio of 1: 2. Taste it, if it is very sour, then dilute it a little and vice versa.
If the recipe says that one lemon is needed, then it is better to do so, if possible, because this also implies the presence of other acids in the lemon - malic and ascorbic.
Some semblance of replacement can also be done with citric acid, if it is very tight with fresh lemon.
One medium lemon can be replaced with one and a half teaspoons of citric acid.
Certainly not the best The best way replace lemon with citric acid when baking, but there is such a need. I dilute it by 1/4 part, maybe less, the correspondence should be in grams up to 8 grams of citric acid contained in a teaspoon is just the same as a whole lemon. Depends of course on how much lemon is required. Everything is individual. But keep in mind that acid does not replace lemon. Therefore, I try to use natural lemon juice or zest. Each hostess chooses at her discretion one or another component to taste.
But for information, I give a picture with measurements for the housewives of the main ingredients, including citric acid.
Based on my own experience, I can say that if you take a medium lemon and replace it with lithic acid, you can safely take a teaspoon citric acid, and it’s about 5 grams and you won’t be mistaken. It has been tested repeatedly and even tested for a dispute, when diluted with water per liter, the acidity turned out to be the same.
1 lemon = 1 tsp dimonic acid.
When replacing lemon juice with citric acid, one must take into account not only the amount of citric acid, but also the amount of water in which it is diluted so as not to get too thick or batter. Therefore, we take 1 teaspoon of citric acid and a quarter cup of soda.
Especially when you consider that lemons can vary greatly in weight.
I weighed two lemons. One is larger, weighs two hundred and six grams. And the other medium, weighs one hundred and thirty-nine grams, that is, one and a half times more than the other.
If you take a medium lemon, you can replace it with one teaspoon of citric acid without a slide and add about sixty to seventy ml. water.
A large lemon will be approximately equal to 1 teaspoon, but already with a slide, citric acid and add ninety - one hundred ml. water.
Quite often in recipes there is an instruction “to sprinkle a dish (mainly salads) with lemon juice”. Citrus fruits are generously added to pastries. The sour lemon juice makes it less cloying. Citrons are added both to dough and creams. The zest is also used exotic fruit, and candied pieces of pulp and skin. But the most common ingredient in dishes is lemon juice. It is added both to soups (for example, hodgepodge) and to drinks - tea, alcoholic and refreshing cocktails. This article is devoted to one question: is it possible to replace lemon juice with citric acid? And if so, how to introduce white crystals into the composition of the dish? What are the proportions? What needs to be done to make the dish taste as if it had natural lemon juice? You will read about it below.
What is citric acid
What is this white crystalline powder really? Undoubtedly, it is a synthetic material. And before clarifying the question of whether lemon juice can be replaced with citric acid, we must establish a connection between these two products. Does synthetic powder have anything in common with citrus fruits? Citric acid was first discovered by the Swedish pharmacist Karl Scheele in 1784. How did he get it? He isolated it from the juice of unripe lemons. As you can see, there is a direct connection between these products. The resulting powder is a tribasic carboxylic acid. It dissolves perfectly in water when it reaches at least eighteen degrees. Citric acid also combines well with ethyl alcohol. Therefore, it can be used to make homemade tinctures and vodkas. But in diethyl ether, the powder is poorly soluble. 
Industrial production of citric acid
Any reasonable person will ask: if the powder is extracted from citrus fruits, then why is it so much cheaper than fruit? For an eighteenth-century apothecary evaporated natural juice to get white crystals. Then shag biomass was added to lemon juice. This plant also contains a large amount of this acid. In modern times industrial production obtains powder by biosynthesis from molasses and sugar with the help of mold strains Aspergillus niger. Citric acid is used not only in cooking, but also in medicine (including to improve metabolism), cosmetology (as an acidity regulator) and even construction and the oil industry. The world volume of its production is more than one and a half million tons. And about half of this amount is produced in China. In light of this, the question of whether lemon juice can be replaced with citric acid seems even more relevant. Especially if the label says "Made in China". 
The benefits of citric acid
Synthetic powder is widely used in the food industry and is labeled as E330-E333. But is this flavoring completely safe, is it possible to replace lemon juice with citric acid without harm to the body? The powder is used in the food industry, not only to improve the taste of the product. Citric acid prevents the development of microorganisms, the appearance of mold and unpleasant odors. Therefore, E330 is also used as a preservative. Despite the fact that citric acid is no longer extracted from fruits, it, like citrus fruits, improves vision, strengthens the immune system and has a positive effect on the digestive system. Since it speeds up the metabolism, it is used in diets to reduce excess weight. This substance removes toxins, toxins, harmful salts from the body. 
Harm of citric acid
Not all people can tolerate citrus fruits. These fruits can cause an allergic reaction. Similarly, citric acid is unacceptable for some people. With caution, it should be used by patients with gastritis and stomach ulcers. But we wondered: can citric acid replace lemon juice? It's time to answer it. Yes maybe. But in the case of powder, care must be taken not to make the solution too concentrated. After all, then it can lead to discomfort in the stomach, to heartburn, colic and vomiting. Do not eat undissolved powder, as it causes burns to the mucous membranes.
Subtropical fruits cannot be called cheap. And in most recipes, the dish requires only a couple of drops or a teaspoon of lemon juice. The rest lies in the refrigerator for a long time, dries and withers. Whereas citric acid in a bag can be stored for years. Yes, and it is worth every penny. So experienced housewives when asked if citric acid will replace lemon juice, the answer is usually: “Yes! And vinegar too! It can also be used to wash contaminated limescale and rust on metal surfaces.
As for cooking, the range of dishes in which you can use both citrus juice and citric acid is quite wide. If you are kneading dough, you can mix a small amount of synthetic powder with flour. In other cases, acid crystals must be dissolved in warm water until the concentration of ordinary lemon juice is reached. The proportions are. A small pinch (some recipes recommend on the tip of a knife) to fifty milliliters of warm water. The solution should be cooled.
(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 some juice out of it. When can artificial lemon juice be useful?
Sometimes cutting a whole lemon just to squeeze a few drops of juice out of it is not very desirable. It also happens that the lemon itself is simply not at hand, and lemon juice is urgently needed to prepare the desired dish. Even if the lemon is in the refrigerator, it can easily freeze or simply rot. Then you have to throw it away and make lemon juice from the acid of the same name to the fruit. After all, citric acid will not freeze and will not 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 took exactly a 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 difficult at all. 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 make juice. The main thing in this case is not to make a mistake with the proportions. Otherwise, taste qualities cooked meals will also suffer significantly. Which manufacturer to choose citric acid for juicing is not important at all. After all, citric acid of any manufacturer is almost the same. Compound
The composition of artificial lemon juice is simple and clear! You need to take only 1 teaspoon of dry citric acid powder and 2 teaspoons of well warm water. If more artificial juice is required, then it should be remembered that the ratio of acid and water will always be 1 to 2, respectively. Cooking process
To make 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 the juice will give an unnatural and not very appetizing look. The acid in the mug must be poured with well-warmed boiled water in the ratio of 1 to 2. If there is no warm boiled water, then cold water can also be used. But then, you need to let the acid dissolve for 5-7 minutes, periodically stirring the solution. If it was used hot water, then artificial lemon juice will be ready in 10 seconds after dilution. Lemon pie: a holiday on your table
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