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What to do with lots of extra half and half?

l
lfiske29 Jan 2, 2011 08:03 PM

I have nearly 4 pints of half and half sitting in my fridge...Any ideas on how to use it all up?

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  1. Cherylptw Jan 2, 2011 08:13 PM

    I specifically use half & half to make pastry cream for donuts, eclairs, etc. I've used it to make cream soup or chowder, puddings, in risotto, in a gratin, in mac & cheese, cream spinach or other veggie, and in a caramel sauce to name a few. By the way, I have frozen it when I was not able to use it before it expired; to bring it back together, buzz it in a blender.

    1. s
      sushigirlie Jan 2, 2011 09:18 PM

      You can make paneer with it. It's super-easy. Here's Raghavan Iyer's recipe.

      Heat half and half until it boils.
      Stir in 1/8 cup (one ounce) of white vinegar per 2 pints of half and half and take off heat.
      Wait 30 seconds or so (until the curd is done coagulating)
      Stain off the whey through cheesecloth in a colander.
      Tie the cheesecloth to wrap the curd (e.g., with a twist tie) and put something heavy (such as a pot of water) on top of the cheesecloth-wrapped curd for several hours (to squeeze out the liquid).

      1. goodhealthgourmet Jan 2, 2011 09:44 PM

        you may need to buy more ;)

        http://tiny.cc/6kwy7

        1. c
          critter101 Jan 2, 2011 09:49 PM

          Bread pudding

          1. h
            honu2 Jan 2, 2011 09:59 PM

            Make ice cream

            1. t
              toveggiegirl Jan 3, 2011 12:42 AM

              Use it in soups and chowders, French toast, custardy puddings/flan, quiche, stratas/bread puddings (both sweet and savoury), mac & cheese, mashed potatoes, creamed veggies or onions, cakes, gratins... the options are limitless. You can basically use it anywhere where you might use milk, but want a richer/creamier texture (or conversely, where you might use cream but want a lighter texture).

              Potato, Carrot and Parsnip Soup
              http://www.food.com/recipe/354850

              Crème Brûlée French Toast
              http://www.epicurious.com/recipes/food/views/Creme-Brulee-French-Toast-15213

              Melissa Clark's Corn Bread and Broccoli Rabe Strata
              http://www.food.com/401231

              Rice Pudding With Caramel & Almond Brittle
              http://www.food.com/440889

              Wild-Mushroom Bread Pudding
              http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Bread-Pudding-240982

              Marcy Goldman's Bread Pudding Muffins
              http://www.food.com/403061

              1. visciole Jan 3, 2011 04:05 AM

                For use in baking or cooking you can also freeze it. I freeze cream or half and half in ice cube trays and use a cube for a pasta sauce, etc.

                1. weewah Jan 3, 2011 06:46 AM

                  Make a cream soup. My favorites are mushroom, potato leek or cheese.

                  1. davmar77 Jan 3, 2011 06:49 AM

                    all that half and half? sounds like it's time for a coffee party!

                    1. j
                      jvanderh Jan 3, 2011 07:19 AM

                      ice cream!!

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