One definition of ultraprocessed that I heard was the sort of food that needs specialised industrial processes and / or ingredients to create - something you couldn't really prepare in your kitchen.
- put unpasteurized milk in a saucepan
- bring it to slow simmer (~180F)
- add a splash of an acid (lemon, white vinegar, etc) and remove from heat
- skim and collect the curd that forms on top.
This is fresh ricotta and it will make you very happy.
Coarse ground brown flour is processed, but not ultra-processed.
It's also surprisingly modern -- traditional flours are far more coarsely ground.