Half-and-one-half is literally half milk, half cream—combined together, yous have a dreamy dairy production that's slightly less rich than heavy cream but creamier than plain milk. (Half-and-half is 10 to 18 percent milkfat; heavy cream is nigh 36% and whole milk is about 4%.) Unless y'all take one-half-and-half in your iced coffee, you lot may not always take a carton on hand. But not to worry if y'all demand some: These like shooting fish in a barrel half-and-half substitutes will salvage you in a pinch!
Ree Drummond goes big on half-and-one-half in her Cream of Asparagus Soup—it adds richness without overwhelming the lightness of the spring vegetable. Other dishes like Ree's Creamy Potatoes with Chives use a combination of heavy foam and half-and-half (psst, if you need heavy cream substitutes, nosotros can help!). The same magical residual tin be plant in desserts like ice cream—see Ree's Chocolate-Mint Water ice Cream for proof.
Then if a recipe calls for half-and-half and your refrigerator isn't carrying the goods, don't fret. Your dish isn't doomed to a milk-but futurity! Here are a scattering of super easy and convenient half-and-one-half substitutes that will make all your creamy dishes simply equally succulent.
oneHalf-and-Half Substitute: Milk + Cream
Let's go technical for a second: Standard one-half-and-half is made using light cream, which has about 2/3 of the fat of heavy cream. For the ultimate DIY sub, use equal parts light cream and whole milk. If it'southward heavy cream that's in your fridge, for 1 loving cup half-and-half, substitute ¾ cup milk plus ¼ loving cup heavy foam. If your household is more than of a low-fat milk kind of identify, suit the ratio to business relationship for the missing fat: 2/three cup low-fat milk plus ane/3 cup heavy cream.
Cook i tablespoon butter in a liquid measuring cup, and then make full it with plenty whole milk to yield 1 loving cup. If using this substitute to cook, the solidified globules of butter will cook once heated. If using in a baking recipe, blend the substitute so information technology emulsifies kickoff before combining with whatever dry ingredients.
3Half-and-Half Substitute: Evaporated Milk
This shelf-stable pantry item can be used as a 1:1 swap for half-and-one-half, but the finish event may taste different because of the construction of evaporated milk too equally its slightly caramelized flavor. The fat content of this substitute is similar—about 12% for half-and-half and about 10% for evaporated milk—only evaporated milk is just milk with its water removed.
4Half-and-Half Substitute: Sour Cream or Yogurt
For baking, sour cream or yogurt are easy 1:1 substitutes for half-and-half, though both are tangier. When cooking, however, yogurt and sour foam may dissever over direct heat and effect in a chalky or gritty texture, so they may not be ideal for soups or sauces. For a recipe like ice cream, substituting some or all of the half-and-one-half will piece of work, but it's helpful if milk or foam tin exist used for any part of a custard base prepared over heat. Once the base is chilled, the sour cream or yogurt can be whisked in before churning the water ice cream.
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