Half and Half???

"Aussie Lurker" <[email hidden]> wrote in message
"]news:[email hidden]...
: Hi All,
:
: I hope everyone is enjoying the New Year.
:
: I am in the process of looking up recipes for using some of my
leftover ham.
: Came across an ingredient called half and half. Could some one please
let
: me know what it is and also perhaps an Australian equivalent (if there
is
: one)?
:
: Many thanks,
:
: Aussie Lurker
:
:
It is half milk, half (table) cream. Chemistry-wise, use 3 parts milk to 1 part heavy cream. -Mabry-

Half and half is a mixture of whole milk and cream.

On Sun, 04 Jan 2004 05:30:02 GMT, "Aussie Lurker" <[email hidden]>

Quoted message said:

Hi All,

I hope everyone is enjoying the New Year.

I am in the process of looking up recipes for using some of my leftover ham. Came across an
ingredient called half and half. Could some one please let me know what it is and also perhaps an
Australian equivalent (if there is one)?

Half-and-half is light cream, about 10% milk fat. Usually it's used in coffee.

Quoted message said:

Many thanks,

Aussie Lurker

Aussie Lurker said:

Hi All,

I hope everyone is enjoying the New Year.

I am in the process of looking up recipes for using some of my leftover ham. Came across an
ingredient called half and half.

AFAIK, it is a milk product the Merkins enjoy in their coffee ( half milk, half cream ). Not sure
how to relate it to the ham though ..

Lorne Epp said:

Half-and-half is light cream, about 10% milk fat. Usually it's used in coffee.

Half-and-Half is (legally) between 10.5% and 18% milkfat.

For the OP, it's basically a math problem to mix milk and cream to the right amounts to get
within that window. Sadly you can't really substitute anything for it since it's in its own
window of milkfat. Table Cream (18-30%) is typically near 25% so that's almost too much. Whole
Milk (4%) is too thin.

--
-Brian James Macke [email hidden] "In order to get that which you wish for, you must first
get that which builds it." -- Unknown

"Mabry" <[email hidden]> wrote in news:yJNJb.304565$J77.173692
@fed1read07:

Quoted message said:

"Aussie Lurker" <[email hidden]> wrote in message news:uxNJb.76791$aT.52889@news-
server.bigpond.net.au...
: Hi All,
:
: I hope everyone is enjoying the New Year.
:
: I am in the process of looking up recipes for using some of my
leftover ham.
: Came across an ingredient called half and half. Could some one please
let
: me know what it is and also perhaps an Australian equivalent (if there
is
: one)?
:
: Many thanks,
:
: Aussie Lurker
:
:
It is half milk, half (table) cream. Chemistry-wise, use 3 parts milk to 1 part heavy cream. -Mabry-

Do you think that single cream would work in its place?

Wayne

"Aussie Lurker" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Hi All,

I hope everyone is enjoying the New Year.

I am in the process of looking up recipes for using some of my leftover ham. Came across an
ingredient called half and half. Could some one please let me know what it is and also perhaps an
Australian equivalent (if there is one)?

Many thanks,

We don't have an Australian equivalent as far as I know. I can't recall the specifics on milk fat
percentages (and I'm sure an RFCer in the US will know and post that) but the RFC FAQ gives the
definition as

HALF AND HALF - a mixture of half cream and half whole milk

Here in Australia, just mix half pure cream and half full cream milk. So, if the recipe calls for,
for example, 500ml half and half use 250ml cream and 250ml milk.

Rhonda Anderson Cranebrook, NSW, Australia

"Rhonda Anderson" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

We don't have an Australian equivalent as far as I know. I can't recall the specifics on milk fat
percentages (and I'm sure an RFCer in the US will know and post that) but the RFC FAQ gives the
definition as

HALF AND HALF - a mixture of half cream and half whole milk

Here in Australia, just mix half pure cream and half full cream milk. So, if the recipe calls for,
for example, 500ml half and half use 250ml cream and 250ml milk.

Thanks for that Rhonda, I've never heard of it before 🙂

Aussie Lurker

"Aussie Lurker" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Rhonda Anderson" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

We don't have an Australian equivalent as far as I know. I can't recall the specifics on milk fat
percentages (and I'm sure an RFCer in the US will know and post that) but the RFC FAQ gives the
definition as

HALF AND HALF - a mixture of half cream and half whole milk

Here in Australia, just mix half pure cream and half full cream milk. So, if the recipe calls
for, for example, 500ml half and half use 250ml cream and 250ml milk.

Thanks for that Rhonda, I've never heard of it before 🙂

Aussie Lurker

Perhaps you use the term cerial cream, this cerial cream is half and half , at least in Canada.

--
And the beet goes on! (or under) -me just a while ago

I've been interested in everyone's answers since I only know the U.S. conventions on labeling milk
products. I have a cheating sort of answer. With a lot of recipes, it doesn't matter the butterfat
content of the milk or cream. You can substitute one for the other with the only difference being
the richness or mouthfeel of the final dish. For example: soup. The original recipe might call for
cream (40% butterfat). I don't want a soup with quite that caloric and fat content so I use half and
half (roughly 10-14% butterfat) instead. Sure you can tell the difference, but the soup is still
edible. It works in the opposite direction too. There are recipes in heart-healthy cookbooks that
call for skim milk (zero butterfat) that are too thin for my taste. I use whole milk (4%), and I'm
happy with the result.

--Lia

Rhonda Anderson said:

We don't have an Australian equivalent as far as I know. I can't recall the specifics on milk fat
percentages (and I'm sure an RFCer in the US will know and post that) but the RFC FAQ gives the
definition as

HALF AND HALF - a mixture of half cream and half whole milk

That same rfc FAQ, section 1.3, also sez:

The minimum milk fat content by weight for various types of cream: [...] Half Cream 12% (=Half
and Half*)

* Half and Half has only 10% butterfat in British Columbia.

Victor

\
"Wayne Boatwright" <[email hidden]> wrote in
message "]news:[email hidden]...
: "Mabry" <[email hidden]> wrote in news:yJNJb.304565$J77.173692 @fed1read07:
:
: >
: > "Aussie Lurker" <[email hidden]> wrote in message news:uxNJb.76791$aT.52889@news-
: > server.bigpond.net.au...
: >: Hi All,
: >:
: >: I hope everyone is enjoying the New Year.
: >:
: >: I am in the process of looking up recipes for using some of my
: > leftover ham.
: >: Came across an ingredient called half and half. Could some one
please
: > let
: >: me know what it is and also perhaps an Australian equivalent (if
there
: > is
: >: one)?
: >:
: >: Many thanks,
: >:
: >: Aussie Lurker
: >:
: >:
: > It is half milk, half (table) cream. Chemistry-wise, use 3 parts
milk
: > to 1 part heavy cream. -Mabry-
: >
: >
:
: Do you think that single cream would work in its place?
:
: Wayne

No, because butterfat content is what distinguishes one type of cream from another. If you wish to
use single cream with milk, then the proportions become 1:1. Theoretically, heavy/whipping cream is
40% butterfat (notable exception: products laced with various 'gums' to make them whip). Milk
theoretically has a 3% butterfat content. Ever since it became difficult to find the "table" cream
(20% butterfat) that had always been used for cereal, fruit, and coffee, I have used 1/2 milk +
1/2 heavy cream = 20% butterfat - in its place. This does have the advantage of my always having
heavy cream on hand. Half & Half is the [censored] marketing product that evolved from the
discontinuation of use by the general public (for whatever reasons) of what you term single cream.

FWIW I use only raw dairy products, unless unavailable, and greatly miss my weekly visits to a farm
where my 80 year-old "milk lady" milked her only cow for me (while I patted the cow's head).

-Mabry-

Brian Macke wrote:

l factors in how the ice cream freezes (other two are water and

Quoted message said:

sugar). If you ever want to know how critical fat is in ice cream, look at the ingredients for a
non-fat ice cream. It reads like a chemistry experiment gone horribly wrong.

Heh. You've reminded me of another way of knowing the critical importance of cream in ice cream. The
last time I bought ice cream with more ingredients besides the usual cream, sugar, eggs, etc. was
back in college. I'd finished half a bowl, left the other half next to my bed without washing up the
dish and fell asleep. In the morning, you'd expect the ice cream to have melted, but it held its
shape. You could see the structure with only a little of the natural ingredients pooled at the
bottom. I've stuck with Haagen Dazs, Ben & Jerry's and Breyer's ever since.

--Lia

"Mabry" <[email hidden]> wrote in
news:KRXJb.349605$J77.15439@fed1read07:

Quoted message said:

\ "Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...
: "Mabry" <[email hidden]> wrote in news:yJNJb.304565$J77.173692 @fed1read07:
:
: >
: > "Aussie Lurker" <[email hidden]> wrote in message news:uxNJb.76791$aT.52889@news-
: > server.bigpond.net.au...
: >: Hi All,
: >:
: >: I hope everyone is enjoying the New Year.
: >:
: >: I am in the process of looking up recipes for using some of my
: > leftover ham.
: >: Came across an ingredient called half and half. Could some one
please
: > let
: >: me know what it is and also perhaps an Australian equivalent (if
there
: > is
: >: one)?
: >:
: >: Many thanks,
: >:
: >: Aussie Lurker
: >:
: >:
: > It is half milk, half (table) cream. Chemistry-wise, use 3 parts
milk
: > to 1 part heavy cream. -Mabry-
: >
: >
:
: Do you think that single cream would work in its place?
:
: Wayne

No, because butterfat content is what distinguishes one type of cream from another. If you wish to
use single cream with milk, then the proportions become 1:1. Theoretically, heavy/whipping cream
is 40% butterfat (notable exception: products laced with various 'gums' to

Actually, I didn' state my question correctly. I meant substitute single cream in total for the half
and half mixture. However, you've explained a lot more.

Thank you, Wayne

make

Quoted message said:

them whip). Milk theoretically has a 3% butterfat content. Ever since it became difficult to
find the "table" cream (20% butterfat) that had always been used for cereal, fruit, and coffee,
I have used
1/2 milk + 1/2 heavy cream = 20% butterfat - in its place. This does have the advantage of my
always having heavy cream on hand. Half & Half is the [censored] marketing product that evolved
from the discontinuation of use by the general public (for whatever reasons) of what you term
single cream.

FWIW I use only raw dairy products, unless unavailable, and greatly miss my weekly visits to a
farm where my 80 year-old "milk lady" milked her only cow for me (while I patted the cow's head).

-Mabry-

Julia Altshuler said:

I'd finished half a bowl, left the other half next to my bed without washing up the dish and fell
asleep. In the morning, you'd expect the ice cream to have melted, but it held its shape. You
could see the structure with only a little of the natural ingredients pooled at the bottom.

Yeah I did something similar to that when I was a kid. I grabbed the tub of strawberry swirl from
the freezer and left it in my closet by accident. The next day there was this stratified mess of
yellow "fluff", clear brown liquid, and a pink syrup at the bottom.

I was young and innocent at the time and continued to eat the cheap stuff. We were poor and living
in a small town, so it's not like we had much of a choice. I didn't learn exactly what happened
until I started making ice cream. Now I remember that tub of sediment whenever I see sales for the
mass-produced stuff.

Quoted message said:

I've stuck with Haagen Dazs, Ben & Jerry's and Breyer's ever since.

Breyer's is nice because they're one of the rare companies that makes a Philadelphia ice cream these
days. New York ice cream is nice by itself, but Philadelphia vanilla is ideal for apple pie. Mmm.

Oh, and Ben & Jerry's is okay, but severely downhill since Unilever bought them. I knew it got bad
when I saw a Ben & Jerry's with a 50/50 split of two kinds of ice cream with a center of fudge. That
screams "Extruder" to me, so I'd fully expect more air in the Ben & Jerry's product as a result. I
haven't done a density toss in the ice cream section lately, but I'd guess that their ice cream
weighs less than it used to.

Quoted message said:

--Lia

--
-Brian James Macke [email hidden] "In order to get that which you wish for, you must first
get that which builds it." -- Unknown

[email hidden] (Victor Sack) wrote in
:"]news:[email hidden]:

Quoted message said:

Rhonda Anderson said:

We don't have an Australian equivalent as far as I know. I can't recall the specifics on milk fat
percentages (and I'm sure an RFCer in the US will know and post that) but the RFC FAQ gives the
definition as

HALF AND HALF - a mixture of half cream and half whole milk

That same rfc FAQ, section 1.3, also sez:

The minimum milk fat content by weight for various types of cream: [...] Half Cream 12% (=Half
and Half*)

* Half and Half has only 10% butterfat in British Columbia.

Victor

Thanks Victor. I just quickly looked for the definition.

Rhonda Cranebrook, NSW, Australia

hahabogus <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

"Aussie Lurker" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

"Rhonda Anderson" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

We don't have an Australian equivalent as far as I know. I can't recall the specifics on milk
fat percentages (and I'm sure an RFCer in the US will know and post that) but the RFC FAQ gives
the definition as

HALF AND HALF - a mixture of half cream and half whole milk

Here in Australia, just mix half pure cream and half full cream milk. So, if the recipe calls
for, for example, 500ml half and half use 250ml cream and 250ml milk.

Thanks for that Rhonda, I've never heard of it before 🙂

Aussie Lurker

Perhaps you use the term cerial cream, this cerial cream is half and half , at least in Canada.

No, never heard of cereal cream. I don't believe we have any product that equates to half and half.
BTW, where does the term "cereal cream" come from? Is it intended to be used on breakfast cereal?
Just curious <g>.

Rhonda Anderson Cranebrook, NSW, Australia

Rhonda Anderson <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

No, never heard of cereal cream. I don't believe we have any product that equates to half and
half. BTW, where does the term "cereal cream" come from? Is it intended to be used on breakfast
cereal? Just curious
<g>.

Rhonda Anderson Cranebrook, NSW, Australia

Yes it was for cereal and for coffee. Was what it was called on the order form for the milkman back
in the late 50's and early 60's.

--
And the beet goes on! (or under) -me just a while ago

On Sun, 4 Jan 2004 17:15:14 +1100, "lea b" <[email hidden]>

Quoted message said:

Quoted message said:

I am in the process of looking up recipes for using some of my leftover ham. Came across an
ingredient called half and half.

AFAIK, it is a milk product the Merkins enjoy in their coffee ( half milk, half cream ). Not sure
how to relate it to the ham though ..

Certainly one of the oddities of dining in the US is that you are offered cream for your coffee, and
you don't get it. You get a variety of white products, of which this might be one.