O.k.
The milk is in the double boiler and I think I will take your advice and pasturize.
My book says 145 f for 30 minutes then cool quickli in a sink with ice water.
You do not have to spend so much time, do the process at 159-161 deg F, as the temp is reached, move to the cooling bath/sink, that’s all.
Again, if you intend to age for longer period than 60 days, don’t pasteurize, just heat to the temp called in the recipe.