Yes. Minimum 30 minutes at that temp (145 F) to be pasteurised. Then cool down as quickly as possible. I have not done it, but if I was intending to, I would use a chiller similar in design to a beer wort immersion chiller. Basically you buy a 15-30 foot coil (for 5 gallons -- less for smaller amounts) of copper refrigerator tubing. You attach a hose to both sides of the coil. You can either attach one of the ends to a cold water tap, or you can siphon ice water through it.
Here is an example:
You can buy them online, but they are dead easy to make. The important thing is to wash the chiller, and then put it in the pot with the milk *before* you heat the milk. Then you heat the milk, hold the temp and finally run cold/ice water through the chiller. I imagine you can get it down to 90 F in probably 1 or 2 minutes.
There are so-called counter flow chillers, but the extra complexity and need to sanitise everything is not worth it for milk, I think. For making beer, you want to crash cool the wort from boiling all the way down to below 70 F as fast as humanly possible, so the counter flow chiller gives you that extra fast cooling. I don't think it will be necessary for cheese making as you are reducing the temp by only a small amount.
