The watery liquid is called whey. The curds can then be used to make cheese, cottage cheese, paneer, and other products. Whey can be used to make ricotta, brown cheeses, and other products.

I would say yes. My cousins were heating some up and we were out of milk and they used the (last of) half and half. They gave me some and were making faces and smirking. I think they thought it would taste nasty, but it was quite good.

iits for like coffee i dont think it would taste the same but if its for making scrambled eggs i do that sometimes if we dont have any and it tastes ok so yeah

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Half and half is 50% cream and 50% milk.

Yes i dont have half and half milk and it worked perfectly right now im eating some of it ^o^. U may need to just put abit more effort into it though but im used to making icecream by hands with gloves so this is alot easyer for me.

If you're cooking, you can add butter and water to half and half to get an equivalent amount of heavy cream.

Heavy cream is 36% fat, half and half is 10% fat, butter is 81% fat. And water is 0% fat :). So, we just need to balance the half and half, butter, and water to give us the same volume and the same amount of fat.

To mimic one cup of heavy cream, use

.5 cup (121g) of half and half plus

.4 cup (91g) of butter plus

1/8 cup (28g) water.

I've done this for candy making (truffles and caramels) and it works fine. But I doubt this will do the trick for uses (like whipping) which don't involve cooking.

If you do not have half and half you can substitute with one of two things. Fist if you can use milk, though this will not be nearly as creamy and can effect both the taste and texture of what you are making. Alternatively, if you have heavy cream you can mix the cream with low-fat milk for homemade half and half.

Yes. The batter will be richer, and the cakes may be a bit denser (add a bit of water to alleviate this), but they will be very good.

I don't allow substitution in my game.

If you must, for 1 cup of half and half;

Melt 1 tablespoon of butter in a cup and fill up with plain milk.

DO not use if recipe calls for whipping the half and half.

If you do not have half and half you can substitute with one of two things. First you can use milk, though this will not be nearly as creamy and can effect both the taste and texture of what you are making. Alternatively, if you have heavy cream you can mix the cream with low-fat milk for homemade half and half.

No!

About three days.

If you do not have half and half you can substitute with one of two things. First you can use milk, though this will not be nearly as creamy and can effect both the taste and texture of what you are making. Alternatively, if you have heavy cream you can mix the cream with low-fat milk for homemade half and half.

2 tablespoons (1 serving) are about 40 calories.

If you do not have half and half you can substitute with one of two things. First you can use milk, though this will not be nearly as creamy and can effect both the taste and texture of what you are making. Alternatively, if you have heavy cream you can mix the cream with low-fat milk for homemade half and half.

"Half and half" is half milk and half cream. All the cream is taken from the milk and then a 1:1 ratio of fatless milk and cream are mixed. half and half has more fat than whole milk, so they are not interchangeable.

"Half and half" is half milk and half cream. All the cream is taken from the milk and then a 1:1 ratio of fatless milk and cream are mixed. half and half has more fat than whole milk, so they are not interchangeable.

It really depends on the recipe and the needed consistency. In most cases, half&half or even whole milk can be substituted for light cream to make a recipe healthier. If the recipe calls for heavy cream, it's really a judgment call. You might try a halved recipe with half&half to test before making a full batch.

Substituting half&half or milk in a recipe calling for sweet (whipping) cream is generally NOT recommended.

nope. i whipped for 45 minutes with electric mixer and it never got thick.

I believe there are 2 calories per 8 ounce