Agree with your method of boiling the water for a longer period of time, but this doesn’t have much to do with handling milk.
You generally don’t want to bring milk to a boil as it creates a film on top and modifies the taste. Instead, you heat it to 162F / 72C to kill the bacteria and cool it down as quickly as possibly. There isn’t a “traditional” method going back generations, since it was only in the 1860s when Louis Pasteur invented pasteurization.
You are totally right, but for the milk you just bring it to boil and stop. Quickly, 3 times in a row.
We know very well that you theoretically just need to cross the 68°C boundary to cook the proteins of the bacteria.
But if like me you happen to have been raised where the family had cows, you also know very well that in the morning at 4am, you do not play Pasteur. You want fast and secure.
You generally don’t want to bring milk to a boil as it creates a film on top and modifies the taste. Instead, you heat it to 162F / 72C to kill the bacteria and cool it down as quickly as possibly. There isn’t a “traditional” method going back generations, since it was only in the 1860s when Louis Pasteur invented pasteurization.