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Feb 27, 2007 03:37 PM

Substituting fat free half & half for cream

When I substituted fat free half & half for cream, it curdled. What did I do wrong?

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  1. Nothing, perhaps. First thing I'd wonder is if the half and half is fresh or sour....

    1 Reply
    1. re: 280 Ninth

      Does that stuff spoil? It's got so many artificial ingredients I would have guessed it would last forever.

      I've never used the product, but does it work identically to "real" half-and-half in all cooking situations? Since its constituent parts are different, I'd have assumed it behaved differently when heated.

    2. Depends on the recipe. Did you add it to an acidic sauce? I guess it also depends on what you were making that orginally called for cream.

      1 Reply
      1. re: leanneabe

        If your recipe had very much acid or used high heat, I would guess that is your problem. Cream, exactly because of the high fat content, is able to resist curdling by emulsifying the mixture and preventing the denatured (messed up) proteins from aggregating with each other. I think the emulsifiers that they add to fat-free half and half just do not protect the proteins as well. I would guess that in general, any recipe in which regular half and half could be used could tolerate substitution with the fat free version, but that unless the recipe mixes heavy cream and milk together (a soup for example) I would stick with the heavy cream or find a different recipe.

      2. I've used it in several recipes. Rice pudding, quiches, and chowders, right off the top of my head. I've never had a problem. The rice pudding is cooked and comes out real creamy. Same with the chowders. Certainly keeps the fat content down, and we're all trying to reduce calorie intake so it's been a godsend. I actually have been experimenting with a low fat quiche and even using eggbeaters with the fat free cream it taste pretty good. Yes, it can spoil. I always try to use it completely fresh.

        1. I read a little blurb on the best non-fat Half and Halfs in the most recent Cook's Illustrated last night. It said that all but one brand curdled in soups. I think the brand that did not curdle was Land Of Lakes, but you may want to doublecheck the issue to be sure.

          1. IMO, FF half-half tastes aweful in coffee. I would wonder whether too-high heat made your recipe not work out. Maybe try tempering the half-half before adding it to the rest of the ingredients.