Does anyone have a lifehack for heating milk without scalding? I make paneer two or three times a week and it's a real pain cleaning that scalded milk from the bottom of the pan every time.

The two methods I am aware of are:

1. Heat on medium-low and stir constantly
2. Add cold water to the bottom of the pan before adding milk

#1 sort of works(reduces scalding, doesn't eliminate it), but I'm looking for something that doesn't require me to stand over the stove stirring for an hour.

#2 has never worked for me