Half and half is just that – equal amounts of cream and milk. It is the lowest in fat of all cream products.
Half-and-half is an equal blend of cream and milk that will range between 10.5% and 18% in fat content. It is commonly treated like light cream and included in coffee and cereal, or over fruits. If handled carefully, it can be used in recipes that require heating.
Outside of the U.S.,
it is the equivalent of single and reduced-fat pouring cream; also
called “half cream.” Regular “light” or “coffee” cream has a higher fat
• In the U.S., most half-and-half products are “ultrapasteurized.” They are boiled to prolong shelf life, and when heated again, can impart that flavor.
• In some regions, organic and fat-free half-and-half products are sold.
• Sour half-and-half is also available. (In fact, low-fat and light sour cream products are made from half-and-half.)
• Always keep refrigerated. Ultrapasteurized products will last several weeks.
• Half-and-half can be whipped following this method: Add one teaspoon gelatin to one tablespoon cold water in the top half of a double boiler. Add water to bottom half (by itself) and let simmer. Wait five minutes and begin heating the dissolved mixture. Stir to reach a clear liquid. Combine with one egg white and beat into one cup half-and-half. Beat to reach desired stiff peaks.