What is half and a half?

The term "half and a half" is used to describe a series of foods that combine the same parts of two things. In the United States, a dairy product made of milk and cream is usually referred to. This term can also be used to discuss various alcoholic beverages such as black and tan, laminated beer traditionally made by mixing the Guinness thick and Harp lager. As a pre -mixed meal, half and a half is available in many grocery stores and can also be made at home in a pinch. Adding cream increases the milk content of butter, so it is strong and heavy. How anyone who tried to drink knows, the combination is rather inedible. Half and half cannot also replace the cream, as the butterfly content is too low for whipping in butter or rigid cream products.

There are a number of potential applications for half and a half. Many Americans use it an ankon in their coffee, and many companies produce a range of flavored products for this purpose. It's stable in coffee and lending bobHatou cream that the milk itself cannot. The dairy product is also used in the production of ice cream and some recipes require it specifically when a creamy flavor and texture without a high butterfly of the real cream are required.

The butterfly content of half and a half varies depending on the manufacturer. In general, it is above 10%, but should not be above 18%. The commercial dairy is produced independently by pasteurization of milk and cream and then by homogenizing the same parts together. Homogenization ensures that half and a half does not divide. At home, the mixture can be made by a combination of cream and milk in the same parts and should be used quickly before it starts to separate.

, according to the Ministry of Agriculture of the United States, Chilled Polish and half can keep up to 10 days under cooling. Fluctuations at a single refrigerator temperature may have an impact on this time of maintenance, so it is recommended to sniff for the beach, especially if the expiry date is approachingthose. People should also try to avoid introducing bacteria into dairy products by always keeping them under cooling and never leaking dairy products back to the cardboard from which it came.