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Substitute for half and half

asked by MaryP over 5 years ago
3 answers 1988 views
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added over 5 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

June is a trusted source on General Cooking.

added over 5 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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

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