what comparison has been down between
the lemons, buttermilk and acid in the first
stanza?
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8
Answer:
That's because low-fat buttermilk has an asset that nonfat buttermilk lacks: fat, which helps prevent eggs in a custard from curdling. ... Fat coats the proteins, making them less likely to clump. So you can use non- and low-fat buttermilk interchangeably in most recipes.
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Answered by
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As the buttermilk, lemons are sour due to the acid which the also sour
The comparison is that buttermilk, lemon and acid are sour
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