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Light cream vs half and half

joy314 Jan 6, 2014 05:51 PM

I grew up in the northeast where light cream was on every grocery store's dairy shelf. I live in Maryland now and, although not impossible, it is harder to find. For that reason I switched to half and half in my coffee years ago. I wanted to try light cream again, so I reached for a container when I saw it in the store yesterday, but quickly reshelved it when I saw emulsifiers and stabilizers in the ingredients list. I looked at the carton of half and half and saw only milk and cream listed in the ingredients. So what's the deal here? I would prefer to buy cream that is just cream. Why would light cream need additives and not half and half? CAN one buy light cream with no additives? If so, where?

  1. j
    JoeBabbitt Jan 6, 2014 07:17 PM

    Grocery stores here (NJ) carry 'non-fat' half & half. I guess that'd be skim milk & skim milk?

    2 Replies
    1. re: JoeBabbitt
      t
      Ttrockwood Jan 6, 2014 07:26 PM

      "Nonfat half and half" is the most bizarre product ever....serious science experiment ingredients in there.

      1. re: Ttrockwood
        LotusRapper Jan 6, 2014 09:57 PM

        Half of zero is ........ zero

    2. t
      Ttrockwood Jan 6, 2014 06:21 PM

      Look for organic dairy, the addition of stablizers and what have you is to extend the shelf life and cut corners on the manufacturing process

      2 Replies
      1. re: Ttrockwood
        joy314 Jan 6, 2014 06:38 PM

        I haven't yet found an organic dairy that makes light cream. Horizon does not, nor does Organic Valley. If you know of one, please let me know.

        1. re: joy314
          t
          Ttrockwood Jan 6, 2014 07:31 PM

          Maybe one of your smaller local producers will have it- although light cream is harder to find now.

          I found this from a previous thread:
          To approximate your own light cream, add 9T (=4.5 fluid oz) of heavy cream to a cup of skim or 1% milk, or 7T (3.5 fluid oz) to a cup of whole milk.

          Previous thread here may be helpful too:
          http://chowhound.chow.com/topics/568889

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