If you’re looking for citric acid, check out this thread: I want Citric Acid http://chowhound.chow.com/topics/539137

Have seen this on the two varieties of Patak’s Curry pastes......why is this ? The ingredients for the Madras are: Vegetable Oil, Spices, Water, Salt, Tamarind, Corn Flour, Garlic Powder, Acetic Acid, Citric Acid, Lactic...

Anyone know where I can buy rennet and citric acid for cheesemaking in Chicago?

I don’t know if you can purchase it together, however, the tartness comes from citric acid mixed with the sugar.

Citric acid is the acid in lemon juice. Sodium citrate is the sodium salt of citric acid. Table salt is sodium chloride which is the sodium salt of hydrochloric acid.

I find the Mozzarella here in Noth America has not very much flavor, compared to Europe. Does anybody have experience with cheese making at home? Also where can I get Citric Acid? Thank you

much chopped basil the 1 cup would yield, since the jarred stuff is wet (jarred with water and citric acid) and looks much more compressed.

Citric acid based candy is great but not quite strong enough. I started to look for something better than citric acid but can’t find any thing. This has troubled me for a long time but I haven’t gone to much length...

where to find vegetable rennet (in liquid or tablet form) in TO? Also, it also calls for citric acid (not lemon juice, which would have been my first guess), and I’m similarly puzzled by that one, so any tips on finding...

are: Vegetables, Chiles, Canola Oil, Salt, Modified Corn Starch, Coriander, Caraway, Acidity Regulator, Citric Acid, Garlic. Thanks for any help. -cg

I am trying to make fresh mozzarella at home. I got rennet (liquid) from a dairy farmer, but can’t find citric acid. Anyone know where I can get some (not online)? Thanks!

you can only order it online. Can I still make Chevre? Can I use live culture yoghurt or buttermilk or citric acid? (bonus question- where can one get starter in NYC? I got the rennet at Kalustyan’s, which was a really fun...

We’ve just moved to a new house with a fig tree bursting with fruit. So I had a go at preserving figs in vanilla syrup, my first time preserving anything. The recipe I used called for citric acid in the ingredients list,...

So i’ve been doing some research on making mozzarella at home. Does anyone have any advice or recipes they’d like to share? I’m curious to see if anyone has a recipe that substitutes rennet tablets for anything...

What do you guys and girls think about Calcium Chloride? My vauge understanding of canning tomatoes is as follows: to be canned, whole tomatoes need some combinatin of citric acid and calcium chloride as preservatives. But from...