Citric acid, Rennet, etc... what kind of stores carry these, typically? Also, possible substitutes?
- adamclyde Aug 4, 2006 07:23 PM
The mozzarella thread below reminded me I've run out of these supplies. I know lots of places to get them online, but I'm really looking for where I can get these kinds of things in normal stores. What kind of store would carry rennet or citric acid?
Citric acid, I assume, is less of a problem, since I could find it at a health food store, maybe? (someone once told me that citric acid and vitamin c were the same... but that isn't true, is it? I thought Vitamin c was ascorbic acid. Regardless, could I use them interchangeably in a recipe... its used in the recipe to help curdle the milk and for textural reasons). Plus, a tablet of vitamin c, I'm assuming, would have other kind of binders and stuff, no?
Anyhow, the harder part of this is finding rennet. I don't really care if it is vegetable or animal. Does rennet have any other use except in dairy products? Is there a kind of store that would typically carry this?
I remember a while ago someone mentioning that an Indian store nearby sold vegetable rennet. Not sure why... maybe for some yogurt making? I'll have to check it out.
Thoughts? Ideas? Help?
http://www.cheesemaking.com/ has everything you need to make cheese.
You make mozzarella? I'm really interested in trying it out!
Have you ever made buffalo mozzarella?
I think the above address has liquid rennin and powdered/tablet kind.
Can you give me some tips on mozzarella making?
I've bought the supplies from that cheesemaking.com before - but I'm specifically looking for non online kinds of sources. from them before. Since found cheaper online sources, but now I'm looking for the kind of stores that would stock these so I don't have to pay more in shipping than the price of the items.
I've only made mozzarella 3-4 times. At the same site you cite, she has a demo for 30-minute mozz. It's pretty good and works pretty easily. I'll just say that I like to work (knead) the mozz a little longer so I can get a firmer texture. Homemade mozz is pretty soft - even softer than most of the fress mozz you find in good stores. So working it a little longer, than dropping it in an ice bath helps to firm it up.
Try it out - it's great. Plus, adding in some fresh chopped basil toward the beginning-middle of the kneading makes a great treat - basil mozzarella. You can also add sun dried tomatoes or other things too. lots of possibilities.
Citric acid and ascorbic acid are both available in homebrewing / wine making shops. Don't know if you can use the two interchangeably, though.
Citric acid is sometimes used to make pickles, so a store catering to home canning gardeners might have some on hand, especially during these summer months.
Rennet? Sorry, can't help there.
i once got citric acid at kalustyans.com, and i checked, and they also sell rennet tablets . . . no, citric acid and vitamin c are not the same. you can make gelees and coat them in a mixture of sugar and citric acid, but i wouldn't want to eat a gelee coated in sugar and vitamin c!