With a Tiramisu planned for a workplace party, I realized we had none of the requisite mascarpone, that wonderful triple-creme Italian cheese. But like ricotta, mascarpone is not difficult to make. So I put together a batch in my kitchen. The process reminded me of making mozzarella, the pleasure inspiring further journeys into processing cheese. Here are the results of a two day operation that caused no stress. And the final product was quite good!