All questions

Substitute for half and half

asked by MaryP over 3 years ago
3 answers 1430 views
B8f19483-b6dd-4ee8-b288-d1e5d79af410.face
added over 3 years ago

Depends on what you are using it for and why you want to sub it. Availability, fat?
In soups I use cream, whole milk and 1/2 & 1/2 interchangeably depending on multiple variables. In sauces, I stick with higher fat content. You should be able to easily sub in baking, but then again, it all depends on what you are trying to achieve.

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c.junechamp
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

Are you looking for a dairy free alternative? or just something else? Nothing else will give you exactly the same texture as half and half. That said, I generally use heavy cream.

It also depends upon what application you are using. For instance, my mom always used skim milk when she made quiche.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added over 3 years ago

If you are not in the U.S. you might not have such a product. Use light cream or single cream.