I just started making ricotta cheese this week with the whey from the feta I make. The directions for Old Fashioned Ricotta say to bring the whey to 195*. The four batches I have made all taste great, but the first batch was whiter, the others have been a bit gray. Do I need to adjust the temperature for elevation where I live? I live at 5200ft. and our water boils at 206*. Should I adjust the temperature for ricotta down by six degrees because of that?