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Half and Half Substitute: Just Mix Milk and Cream?

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Philly Ray Aug 21, 2011 12:57 PM

I have a popsicle recipe that calls for half and half. I have 1% milk and heavy cream on hand. Can I mix the two and have something close enough? What ratios?

Thanks.

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    acgold7 RE: Philly Ray Aug 21, 2011 01:51 PM

    Half and Half, by law, is about 10% milk fat minimum (and the minimum is what you usually find in stores) but it can legally be up to 18%. Heavy cream is, I think, 36% milk fat, so somewhere between 2 to 1 and literally half and half Milk to Cream should get you close. I get 40% Heavy Cream from Costco so I go 3 to 1 when I need to make Half & Half.

    1 Reply
    1. re: acgold7
      Hank Hanover RE: acgold7 Jun 12, 2014 12:11 AM

      I agree with ACGold... about a 2 to 1 mix should get you pretty close.

    2. chowser RE: Philly Ray Aug 21, 2011 02:00 PM

      From the Joy of Baking (although the term "half and half"gives it away):

      Cream, Half & Half (10 - 12% Butterfat) 1 cup (240 ml)

      7/8 cup (210 ml) whole milk plus 2 tablespoons (25 grams) melted unsalted butter
      1/2 cup (120 ml) light cream (5% butterfat) plus 1/2 cup (120 ml) whole milk
      1/2 cup (120 ml) partly skimmed milk plus 1/2 cup (120 ml) heavy whipping cream (35%)

      Read more: http://www.joyofbaking.com/Ingredient...

      1 Reply
      1. re: chowser
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        acgold7 RE: chowser Aug 21, 2011 02:14 PM

        None of those will get you into the 10-12% range. And no form of light cream is 5% butterfat -- that's basically whole milk. The first formula gets you around 15%, the second (corrected to 30% milkfat for light "whipping" cream) puts you at about 17%, and so does the third, without really knowing what "partly skimmed" means. If you correct the second to 18% milkfat for light "table" cream, then yeah, you're at about 12%, and then we can take the term half and half literally.

        Obviously not your fault; the website is dead wrong.

        But I'm just being picky and pedantic; ultimately it doesn't matter much. If it's a bit richer, that can't be a bad thing.

      2. Karl S RE: Philly Ray Aug 21, 2011 03:28 PM

        http://chowhound.chow.com/topics/7367...

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          Akmomv RE: Philly Ray Jun 10, 2014 12:55 PM

          I have a recipe that calls for 2c 2% milk 1 cup half and half I only have 1% milk and heavy cream shouldn't that work

          1 Reply
          1. re: Akmomv
            Karl S RE: Akmomv Jun 10, 2014 03:56 PM

            See my chart linked above your message.

          2. Antilope RE: Philly Ray Jun 10, 2014 01:02 PM

            I Googled and put together this list:

            Total Fat in Grams Per Cup for Dairy Products

            184.12g - Butter, stick
            88.06g - Heavy Cream (Whipping Cream before whipping)
            72g - Original Philadelphia Cream Cheese
            49g - Whipped Butter
            48.21g - Sour Cream
            46.34g - Light Cream
            31.93g - Ricotta Cheese (Whole Milk)
            27.84g - Half & Half Cream
            26.62g - Sweetened Condensed Milk
            22g - Traditional Plain Greek Yogurt
            19.05g - Evaporated Milk, undiluted
            19g - Regular Eggnog
            14.26g - Ice Cream
            7.93g - Whole Milk
            5g - 2% Plain Greek Yogurt
            4.9g - Buttermilk (2% - Reduced Fat, Cultured)
            4.81g - 2% Milk
            3.8g - Plain Yogurt
            2.37g - 1% Milk
            2.16g - Buttermilk (1% - Lowfat, Cultured)
            1.4g - Dry Buttermilk (Reconstituted)
            0.44g - Nonfat Milk
            0.44g - Nonfat Plain Yogurt

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