pellaz saidi have seen this:
evaporated milk = 2/3 cup non-fat dry milk dissolved in 3/4 cup water
That would be really thick.
When I add powdered milk for my dulce de leche I'm adding it to the evaporated milk, no water. After I stir it in I let it sit for at least an hour so that the lumps dissolve when I give it the final stir with the agave syrup.
So the recipe is 1 can evaporated milk, 1 packet of powdered milk, and 50 or so grams of agave syrup. Yesterday's batch I cooked for 1 hour on low in the pressure cooker. Previously I was cooking it for 40 minutes on high. I think I prefer the longer version at the slightly lower temperature. And it's bain marie (double boiler) inside the pressure cooker in a metal bowl with aluminum foil on top. When it comes out it gets a good mixing with the electric hand mixer.