I brought the citric acid with me from Canada, so haven't looked for it here in CR, and its still sitting in my kitchen, unused. I also brought the cultures with me from Canada (but bought from cheesemaking.com), so haven't needed to use buttermilk or yogurt. Where I am there is only one source of unflavored yoghurt and I wasn't sure how 'alive' the cultures would be, (I think the yoghurt was imported). You can buy liquid rennet (cuajo) readily in my area at any agricultural supplies store, vet clinic and pet shop - but I live in a rural area. Still, I don't think it would be difficult to find in your area. Be careful though - the brand available to me is geared for commercial use - read the label - I only need to use 8-9 drops per 4l of raw milk to get a nice clean break.