In an historic period where you may get a type of milk made every conceivable flora or animal out there , knowing what ’s pass into yourcoffeeis paramount . Let ’s start with the basics .
Themilkyou probably grew up on and still put in your cereal derive from those magical spotted herbivore known as — expect for it — moo-cow . This lesson in bovid biology could end here , but there ’s recently been an air of confusion around a seemingly straightforward product produced by these wonderfulruminantungulates . It concerns a ware many of us ( pull through for the milk sugar - intolerant bunch ) use every day : half - and - half .
So , what the actual heckishalf - and - one-half ? unproblematic answer : Half - and - one-half is literally half whole milk commix with half heavy emollient . It was invented by a man named William A. Boutwell ofBoutwell Dairyin Lake Worth Beach , Florida . The dairy farm regularlydistributed the blendregionally between 1927 and 1956 , before it eventually made its way into the refrigerators of Americans everywhere .
The U.S. Food & Drug Administrationclassifieshalf - and - half as the " food for thought consisting of a mix of milk and ointment which bear not less than 10.5 percent but less than 18 percent milkfat , " and says it must be " pasteurise or ultrapasteurized , and may be homogenized . " These pattern , of course , are dissimilar in land likeEnglandwhere pasteurization is n’t as important as during the preparation of Milk River and cheese .
In the U.S. , Americans reckon half - and - one-half as an addition to umber , but it can be used for sparkler cream , cream sauce , ganache and white Russians . With its chummy consistency and rich , creamy flavor , half - and - one-half packs more of a poke than milk but is a bit more caloric at around20 kilogram calorie per tablespoon , whereas whole milkcontainsonly 9 calories per tablespoon .
grave cream is even copious than both milk and half - and - half and contain at least36 percentage milkfat . One would normally apply gravid cream for making buff , custard , Malva sylvestris and whipped emollient .
And for those who would favor tomake your ownhalf - and - half at home , it ’s round-eyed . If a formula calls for 1 cup half - and - one-half , you ’ll need 1/2 loving cup whole milk and 1/2 cup emollient . Simply mix the two and relish .
