Can whole milk be used to make any fresh cheese (like marscapone)?

All the recipes for homemade marscapone cheese I have seen use some type of cream with at least 35% fat.

I'm not sure how much fat percentage is in whole milk (I never see it stated on the bottle) but it looks pretty fatty (I can see the fat separate a bit on top before you shake the bottle)

Can this type of milk be used to make marscapone cheese (or any fresh cheese)?