Many recipes is by adding vinegar and lemon to the milk, heat it etc etc, what about follow the recipe but instead of heating, lemon and vinegar, i just culture it, but milk and cream using back the exact porpotions in the recipe and then drain the whey out, does that qualify as ricotta?? Reason is because the cream is UHT, I can't find a single non UHT cream from where i am from and milk i can find raw ones from the country i am from. But since the recipe requires milk and cream and infact an article says when culturing, it works better with UHT, but when comes to making cheese from heating up and curdling, non UHT will be better, so does this still qualify as ricotta cheese?