On Fri, 14 Nov 2008 10:43:05 -0800 (PST), acelafella
> wrote:

>When making buttermilk using whole milk curdled by the addition of
>lemon juice (as opposed to vinegar or cream of tartar or buttermilk
>starter), how much difference does using bottled lemon juice instead
>of freshly squeezed lemons make? Thanks for your help.

Minimial...but remember you are making sour milk....not buttermilk.