Today I am making a salt-water brine. IF you make it so it won't absorb any more salt, then freeze it, you get a super-cooled "gel" pack that will cool the milk down as fast as it hits the pail. Since you want it down to.....38* (I think) as quick as possible for the best taste, and I don't have a commercial fridge or freezer, THIS is the way to go. I'm going to put the brine in quart-sized freezer bags, put 2 of those in a Gallon size bag, then make a sleeve to fit the bucket(s) with pockets to insert the packs. Put them on each bucket, and voila! Cold milk!
I need to get the water started, then I get to clean house. THEN I get to nap! Bliss.....