Homemade Half and Half Recipe
Half and half is simply milk and cream blended to land around 10-12% milkfat, so combining whole milk with heavy cream in the right ratio reproduces the store-bought product exactly, with no thickeners or stabilizers needed.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 16
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
Nutrition per serving
- Calories
- 61
- Protein
- 1g
- Carbs
- 1g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pour the whole milk and heavy cream into a jar or airtight container with a tight-fitting lid.
- 2Seal and shake vigorously for about 15 seconds, or whisk together in a bowl until fully combined and no streaks of cream remain.
- 3Refrigerate immediately. The mixture is ready to use as soon as it's chilled, about 30 minutes.
Tips & variations
- For a richer, closer-to-coffee-shop version, use a ratio of 2 parts heavy cream to 1 part whole milk instead of equal parts.
- Lactose-intolerant? Substitute lactose-free whole milk and lactose-free heavy cream in the same 1:1 ratio; the fat content stays the same.
- Out of heavy cream? Light cream or half-and-half-strength substitutes made with butter and milk work in baked goods, but won't whip or hold up in hot coffee as well.
- Scale the whole batch up or down freely since it's just a 1:1 ratio; a double batch (2 cups milk, 2 cups cream) makes a full quart.
Storage & reheating
Store homemade half and half in a sealed container in the refrigerator and use within 4-5 days, the same shelf life as the milk and cream it's made from. Shake well before each use, since it lacks the stabilizers in store-bought versions and will separate slightly on standing. Do not freeze; the fat and water separate on thawing and leave a grainy, broken texture.
Tips from the Tulo kitchen
- Warm it gently if adding to hot coffee straight from the fridge; pouring very cold cream into scalding coffee can cause it to curdle slightly on top.
- Label the container with the date mixed, since it's easy to lose track of how fresh a homemade batch is compared to a store carton's printed date.
FAQ
What's the difference between half and half and heavy cream?
Half and half runs about 10-12% milkfat, while heavy cream is 36% or higher. Heavy cream will whip into stiff peaks; half and half won't, because it doesn't contain enough fat to trap air.
Can half and half be whipped?
No. Its fat content is too low to hold air bubbles, so it won't thicken into whipped cream no matter how long it's beaten.
Will homemade half and half curdle in hot coffee?
It can if the coffee is very acidic or near-boiling and the half and half is added straight from the fridge. Letting it sit at room temperature for a few minutes before adding reduces the temperature shock that causes curdling.
Can I make a lighter version for cooking?
Yes. Use 3 parts whole milk to 1 part heavy cream for a lower-fat version that still works in soups and sauces, though it won't be quite as rich as true half and half.