Making Your Own Evaporated Milk

I'm confused about the measurements in that last post. The larger amount of the powder has the lesser amount of water. Was that a mistake? or am I reading and re-reading it wrongly?

Yes, the second has to be backwards. I think both should read 2/3 c. dry milk (either low fat or whole) with 1 c. milk which will yield slightly over a cup of the equivalent to evaporated milk.

Easiest way is if you have a pressure cooker at home, don't fill it over 2/3 and boil under medium heat, three whistles, turn it off and let the pressure go down on its own. You have rich, light red evaporated milk just like the Carnation cans you buy from the grocery.

Does anyone know how to substitute evaporated milk for powdered dry in a bread recipe?