I want to delve into cheesemaking and start with a quick mozarella cheese recipe. I noticed most of the cheesemaking kits use Ctric Acid C13. Locally, here in Thailand, what I can easily get is Citric Acid BP98. Are the two types interchangeable in cheesemaking? I have searched Google and cannot find what the difference is and whether the BP98 type can be used in cheesemaking. I have to order rennet, etc from overseas suppliers and the Citric Acid C13 is heavy and expensive. It would be great if I could save money and use the locally available citric acid. If anyone can give advice on this topic I would appreciate it.