How is half and half made

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Save my name, email, and website in this browser for the next time I comment. Notify me via e-mail if anyone answers my comment. Jump to Recipe. A quick recipe for half-and-half using heavy cream and whole milk. Course Kitchen Staples. Cuisine American. Keyword Half-and-Half. Prep Time 5 minutes. Total Time 5 minutes. Many people like using half-and-half in their coffee because it strikes the perfect balance between too creamy and too thin. Store-bought half-and-half is homogenized, which means it's been emulsified so that it doesn't separate when added to other ingredients.

Milk and cream products are packaged and sold according to the amount of butterfat they contain. No half-and-half? No problem! You can make your own substitute at home by combining equal parts whole milk and heavy cream.

It'll have a slightly higher fat content than the half-and-half you buy at the store, so it may result in an ever-so-slightly richer final product. If you don't have any heavy cream on hand, mixing one or two tablespoons of melted butter with one cup of whole milk will give you similar results.

Here's the struggle with half-and-half: Most recipes don't call for a whole container, so you're often left with a part-full carton in your fridge. Sometimes it comes with a use-by label, but usually you're just given a sell-by date. So when should you toss it? Half-and-half generally stays good for about a week after you open it. An unopened container, meanwhile, should be OK for three to five days after the best-by date.

If you give it a sniff and it smells rancid or "off" in any way, it's best to err on the side of caution and throw it away — when in doubt, throw it out. You can freeze half-and-half, but that doesn't necessarily mean you should. Up until a few days ago, the following question had never crossed my mind: "What is half-and-half, anyway? Half whole milk, half heavy cream. Boom: half-and-half!

When you type the word "half" enough, it looks like it's not a real word. It is. Your eyes are deceiving you. The texture is thicker and more luscious than milk, but less decadent and rich than cream. Your first interaction with half-and-half was probably those tiny cups that get tossed on the table at diners, fast food joints, and other less-than-fancy places.