ViLco > wrote:

>As for the amount of lemon juice: I found ppl talking about 1.5 tablespoons
>of lemon juice in a cup of milk, is that OK?
>
>Someone also says to heat the milk to lukewarm or a tad more, to help
>curdling.
>
>I'll try along these lines, if no other hints arrive.

If you do the above, the milk will separate into curds and whey.
At the same time, it will never have fermented like buttermilk has.
I'm not sure this is what you want, for buttermilk salad dressing.

Plain yogurt would work a little better, I would think.

Steve