Anyone done this and if so where do you find the ingredients.
citric acid, lipase, rennet, non-ultra-pasteurized whole milk.
Your biggest problem will be finding the not-ultra-pasteurized milk in New Orleans, where UP helps extend shelf life dramatically in a hot climate. II doubt Albertson's has non-UP milks, but maybe. Whole Foods may carry a small, local brand that isn't ultra-pasteurized, but since they aren't required to label when milk has been UP, it can be a process of trial and error.
If you have milk that is UP, you'll end up with a ricotta-style cheese - the curds won't set up like they should for a mozzarella. The cheese is actually fine to eat and tastes pretty good. When I started making cheese and wasn't sure which milks were UP, we had a lot of this "failure" cheese, and it worked out okay. But when you find a brand that works, stick with it!
Bought the kit from cheesemaking.com at my local homebrew store. It came with instructions to make both mozzarella and ricotta. It was tremendously easy; even easier than making bread. I've made balls of cheese, and I've also made string cheese. It strikes me as a project that even kids would enjoy. Highly recommended.