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A good quality NonFat Dry Powder Milk such as 'Carnation' to make 1 gallon of milk. 1/2 - 1 pint of cream (see above for options). A container to mix the dry milk and cream in. Stainless steel pot to hold 1 gallon of milk (1.5-2 gallons).Microwave safe bowl to hold curds. good quality NonFat Dry Powder Milk such as 'Carnation' to make 1 gallon of milk. 1/2 - 1 pint of cream (see above for options). A container to mix the dry milk and cream in. Stainless steel pot to hold 1 gallon of milk (1.5-2 gallons). Microwave safe bowl to hold curds.
In addition to flavor, the recipe writer may have specified evaporated milk to help the eggs glom the flour to the peppers (we believe glom is the correct cooking term in this case). In the absence of evaporated milk, one option is to take some dry milk and reconstitute it using only 40% of the recommended water. That would give you the right texture. It is difficult to find dry whole milk (because the fat in it tends to spoil and so should be refrigerated), so you would most likely be using dry nonfat milk, which would cause some adjustment in flavor.