Substitute for half and half

allans added about 1 year 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.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

ChefJune added about 1 year 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.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

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

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content