Article in English: . Fill a large pan with about 3 to 4 inches (7.5 to 10 cm) of water. Place a slightly smaller pan in the water, ideally without the bases touching. This setup lowers the risk of scorching and burnt flavors. You'll want to track the temperature constantly, so a floating dairy thermometer or a clip-on candy thermometer works best. Wash the thermometer in hot, soapy water first, then rinse. Ideally, sanitize the thermometer by rubbing it with a single-use alcohol swab, then rinsing again. If your thermometer doesn't clip to the pan or float, you'll have to insert it by hand frequently during pasteurization. Work near a sink so you can clean and sanitize the thermometer again after every measurement. The faster you cool your milk after pasteurization, the safer and tastier it will be. Fill a sink or large tub with cold water and ice so you'll be ready to go.  An old-fashioned ice cream machine is especially effective. Pack the outer compartment in ice and rock salt as you would normally.  Read the full instructions below before you set this up. After reading, you might decide to use the longer pasteurization process, in which case you'll want to keep the ice in the freezer for another half hour.

Summary in Indonesian:
Siapkan double boiler Masukkan termometer bersih di dalam panci di bagian atas. Siapkan rendaman air es.