Despite the promise of its name, the half-and-half you buy at the supermarket isn’t actually equal parts heavy cream and whole milk. While the dairy-aisle staple does fall somewhere between the two, and you can get away with substituting it for one part milk and one part cream in most cases, the truth is slightly more complex.
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By law, half-and-half must contain between 10.5% and 18% milkfat. Most commercial products land on the lower end of that spectrum, at around 11.5%. The result is dairy that’s richer and more luscious than whole milk, but more fluid than heavy cream. Whole milk, meanwhile, has a fat content of about 3.25%, and cream contains at least 36%. Mix the two in equal measure, and you’ll end up with something considerably richer than most store-bought half-and-half. For a closer substitute, combine two parts milk to one part cream (~14%) or three parts milk to one part cream (~11%).
What about shelf-stable half-and-half?
Your first interaction with half-and-half might have been those tiny cups that get tossed on the table at diners, fast food joints, and other less-than-fancy places. One or two of them does the trick to make even the cheapest, most burnt coffee taste better—or, at the very least, creamier.
To keep these thimble-sized cups shelf-stable, manufacturers use ultra-high-temperature processing and may add stabilizers. Similar-looking cups labeled “creamer” may contain little to no actual dairy.
What is fat-free half-and-half?
Fat-free half-and-half is typically made from skim milk that’s been amended with thickeners and other stabilizers. While the cartons might look similar, the taste and texture aren’t quite the same (not creamy like melted ice cream, but creamy like melted shaving cream). Some manufacturers claim the cooking properties of their fat-free products are equal to those of regular half-and-half, but we generally don’t recommend swapping one for the other.
How to cook with half-and-half
Half-and-half is an ideal ingredient for soups, sauces, mashed potatoes, and custards when you want richness without the heft of heavy cream. Because it contains less fat, it’s more likely to curdle when added directly to high heat or acidic dishes (such as tomato sauce or lemon desserts). For added insurance, you can temper the cold half-and-half with some of the hot liquid, then add it back in.
More often than not, though, you can add half-and-half straight to the saucepan, like in our creamy cauliflower soup, where the dairy is added to hot broth and vegetables and simmered before blending, or our coconut cream pie, where it’s added to reduced coconut milk and cooked. Half-and-half also works well in quiche and other egg bakes, chowders, panades for meatballs or meatloaf, and custardy desserts like our Caramelized Banana Pudding and panna cotta.
How to store half-and-half
Keep half-and-half refrigerated and generally follow the manufacturer’s guidance for how quickly to use it; recommendations vary by brand. Once opened, some cartons can last up to 10 days. Ultra-pasteurized dairy generally has a longer shelf life when unopened than conventionally pasteurized half-and-half. Unused half-and-half can be frozen for up to 2 months, but may separate upon thawing—shake well and blend into soups or mix into batters. You can also freeze half-and-half in an ice cube tray and add a few cubes straight to a pan sauce.
What can you substitute for half-and-half?
If you’re out of half-and-half, combine ¾ cup whole milk with ¼ cup heavy cream for a substitute similar to most supermarket half-and-half, or ⅔ cup whole milk with ⅓ cup heavy cream for a slightly richer version. Homemade half-and-half won’t behave exactly like the homogenized stuff you buy in stores and may separate a little. Just give it a shake or stir before adding it to your coffee, sauce, or stew.