If you go in the other direction by starting with the cream and concentrating the butterfat by reducing the water content, then you the various percentages of cream and their designations:. Half-and-half is a combination of half whole milk and half light cream with about 12 percent butterfat. In a recipe, you can often make substitutions , but remember that as you go down in butterfat, your dish becomes less rich. It is perhaps best used in coffee. To make your own half-and-half if you have cream and milk on hand, combine four parts whole milk with one part heavy cream, or three parts whole milk with one part light whipping cream. The sugar also gives it longer shelf life. They all begin with whole milk, which consists of three components: water, milk solids, and butterfat.
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