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Its so easy to make Cheri's HazelCream

INSTRUCTIONS:

Add the contents of one portion cup to a kitchen blender, then add water. We recommend for replacing:

Milk (Regular Strength)

Use 32 oz. of Water

Half and Half

Use 24 oz. of Water

Cream (Double Strength)

Use 16 oz. of Water

Evaporated Milk

Use 12 oz. of Water

Blend for one minute.

Use as a 1:1 replacement anywhere you would normally use a liquid dairy product.

Making

Cheri's HazelCream

is EASY!

TOTAL TIME:

1 minute

MAKES

up to

1 Quart =

Four 8 fl. oz. servings

EQUIPMENT LIST

  • Kitchen Blender

For Buttermilk:

Use regular strength (Milk) Cheri's HazelCream:

For one cup of Cheri's HazelCream add:

  • Add one Tbs of white vinegar

Stir then Wait 10 minutes

Use just like dairy buttermilk

For use in dredges and other thicker batters try using 24 fl. oz. of water

Buttermilk from

HazelCream

What you need

  • One Cup of Cheri's HazelCream
  • One Tbs. white vinegar

TOTAL TIME:

1 minute to mix

10 minutes total

MAKES

1 Cup

EQUIPMENT LIST

  • Measuring Cup
  • Tablespoon

Tastes great in Pancakes and other dishes that use Buttermilk

Image of Pancakes on a plate

For Mexican Crema:

Use double strength (Cream) Cheri's HazelCream:

For one cup of add

  • One Tbs of white vinegar

Stir, then cover with plastic wrap

Store overnight on the counter (The vinegar will keep it from spoiling)

The next day add:

  • One Tbs lime juice
  • Pinch of salt

Mexican Crema from

HazelCream

What you need

  • One Cup of Cheri's HazelCream

  • One Tbs. white vinegar or apple cider vinegar

  • Lime Juice

  • Salt

TOTAL TIME:

1 minute to mix

Sits overnight

1 minute to finish

MAKES

1 Cup

EQUIPMENT LIST

  • Measuring Cup
  • Tablespoon
  • Plastic Wrap

Use as a direct replacement for Mexican Crema in your favorite south-of-the-border favorites

Making Mexican Crema

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