Half and Half was generally considered the lightest of all the creams, at 12% butterfat (in many parts of Canada, 10% seems to be the norm), but now there are even lighter creams at 5%.
Some people describe “Half and Half” as a mixture of half milk and half cream, but that’s not always true. Sometimes it is just cream separated to the point where only 10 or 12% butterfat is left in it. However producers arrive at it, the cream is usually homogenized so that the butterfat will float suspended in the milk as opposed to rising to the top.
Half and Half is too thin to whip. It is great in coffee. Some people also use it with cereal (it’s great on cooked cereals), and some also use it for pouring over fresh fruit, though most people would prefer a thicker cream for that.
To stretch half and half cream, one part half and half cream mixed with one part 2% milk gives you 3.5% cream.
Half milk, half cream;
- Evaporated milk;
- ⅞ cup milk + 1 ½ tablespoon butter (when cooking);
- Some of the new lighter 5% creams, if using for coffee or cereal;
- Heavier cream, if using for sauces or pouring over fruit;
- Milk (not skimmed).
1 tablespoon of 12% half and half: 19.5 calories, 1.7 grams of fat, .6g carbohydrate.
1 tablespoon of 10% half and half is 15 calories, 1.5g fat, 5mg cholesterol, 10mg sodium, 1g carbohydrate, .3g protein. One to two tablespoons of 10% is one Weight Watchers® point; three to four tablespoons is 2 Weight Watchers points.
Do not freeze. It will separate upon thawing and curdle when poured into hot coffee.