This recipe uses a live starter culture to convert lactose to lactic acid which produces more flavor than one using Tartaric Acid. In a sanitized 1.5-2 quart pot add 1 pint whole milk (3.25% fat) and 1 pint heavy cream (36-40% fat). Add 1/8 tsp Calcium Chloride to the milk/cream mixture to help set a firm curd since this is pasteurized milk (not needed if using a fresh cream). Slowly heat the milk/cream to 86°F. This can be done directly on the stove while stirring slowly. Once the milk/cream reaches 86°F, remove the pot from the heat. Add Culture Set: Sprinkle one packet of C33 Creme Fraiche Culture over the surface of the milk/cream to rehydrate the culture. After 1 minute stir the culture into the milk. This culture contains a small amount of vegetarian rennet in it to help form a nice curd. Now cover the pot and move it to a quiet place at room temperature (68-74°F). Allow this to sit for 10-12 hours (less time if in a warmer location). Do not disturb the pot during this time. Its fine for the milk/cream temperature to drop to room temperature during this period. When the curd is ready, you will see a definite thickening of the milk and perhaps some clear drops or pools of whey on the surface. At this point the milk/cream should be very thick and forming a more traditional but very soft curd. Drain Curds Release Whey: When the curd is ready, it can be ladled into a colander lined with Butter Muslin to drain. When all of the curd has been transferred, simply fold the layers of cloth over the draining curd and place it in a cool area or in the fridge. Drain for 1-2 hours for a traditional Mascarpone texture. Or, drain for up to 12 hours in a refrigerator for a whipped Cream Cheese texture. Finished Mascarpone: The finished Mascarpone can now be transferred to a covered dish or container and stored in the refrigerated. It should be used within 7-10 days due to its fresh nature and high moisture.