I might be able to figure out how to grind wheat into flour for bread. Maybe I can squint hard enough to consider baking yeast to be a "whole ingredient". But cheese? I assume I can probably figure it out with the internet, but it is not at all obvious what goes into that. And the milk I would use almost certainly went through an industrial sterilization process that I know I am not equipped to so.

You can make ricotta in <1h with whole milk, vinegar and a bit of salt. And it's good on pizza!

But most "regular" cheeses like Swiss cheese also need rennet, ie. you need to slaughter a calf and scrape its stomach lining. You may want to make sure your downstairs neighbor is OK with the procedure before you start (offer them a veal dinner to make up for the noise?). Other than that, it's basically (unpasteurized) milk, salt and water. And time.

Yeast: take a sourdough baking class. You just need air, water and (organic) flour.

Your ignorance of the process or recipe of a food product doesn't affect the definition of ultra processed food. No amount of knowledge will let you make something like ultra processed foods at home with home equipment simply because it uses industrial processes and ingredients. Naturally there is a spectrum of processed-ness.