Janet Wilder wrote:
> Thanks for all the recipes. Is the Mexican table cream also "crema"
> Everything in our local grocery stores is Mexican,so It don't know if it
> would be in the ethnic section.

Someone else will have to answer that. I am now vaguely recalling
(I think) that the refrigerated product is better (as one might
expect).
>
> I have tried those recipes using powdered milk and such and they are
> horrid.

That's good to know. Scratch those.
>
> I've been using Becca's recipe and that is pretty good, but I'll see if
> I can get some thick canned cream.

Hmmm. I am now thinking of one of the thick creams from the UK.
Clotted? Double? Maybe someone who used these products can give
advice on the one that is closer in texture to that of SCM.

I have some Diabetisweet on order
> from the local CVS.

Here, I can find it in the small section of the supermarket aimed
at folks with diabetes. It is also sometimes in or near
supermarket pharmacy sections.
>
> Appreciate your time.
>
You're very welcome.

--
Jean B.