Just read a WaPo article about making quick ricotta from that (not-UHT pasteurized, just regular pasteurized) milk about to go sour in your fridge! Instead of linking it (dumb paywall!) here's the recipe:

You need:
a pot
a stove
spoon for stirring
cheese cloth
a strainer/colander
a bowl to catch the whey
3T lemon juice
1/2 t kosher salt (Dollar Tree)
a quart of milk (not UHT)
a cup of heavy cream (not UHT also)
(Yields 1 cup ricotta: recipe can be doubled, trebled, quadrupled...)

Put the colander over the whey bowl.
Put a couple layers of cheesecloth in that colander, be generous with your overhang.
Simmer all of the things in the pot and stir until they begin to curdle, then simmer 1 or 2 mins longer, depending how firm you want your ricotta.

Carefully, slowly pour the curds and whey into the colander. Let it sit for a bit (the longer it sits and drains, the firmer the ricotta).
Stick it in an airtight container such as the empty (and cleaned) cold cuts thing with a snappy lid and stick it in the fridge.

Damn. You all fancy and sh!t now.