Dairy creams add a masterful twist to almost any meal, sweet or savory, as they add creaminess and consistency while enhancing the texture of many dishes. However, although at first glance all the creams seem the same, each one has its function, and this is also the case of the half cream.
With this in mind, at OneHOWTO we want to clarify many doubts that we have about what is the half cream and how to make it. In addition, we will talk about what its uses are and how it differs from heavy cream, as they are frequently confused. A very useful article that you cannot miss!
What is half cream and what is it used for
The half cream is a type of heavy cream. Its flavor is neutral and contains approximately 20% fat. Its texture is versatile, as it is liquid before being refrigerated and, if it is refrigerated for a few hours, it acquires a thicker consistency.
This product is ideal for preparing magnificent dishes, both sweet and savory, since enhances the flavors of the ingredients without changing them and gives more body to recipes. In addition, due to its low fat content, provides fewer calories than other dairy creams.
If you wonder what the uses of the half cream, there is a long list of recipes with succulent half cream in which you can take advantage of this product, such as:
- Lemon pie
- Chicken and other meat recipes
- Foaming jellies
- Custard
- Sandwiches
- Fruit desserts
- Tartlets
- Preparations with vegetables
- Cold cakes
- Pasta
- Rice
- Creams, sauces and stews
Difference between cream and half cream
The cream is a fatty product that is obtained from milk thanks to a centrifugation process, a procedure that separates the cream (the fat) from the milk (the liquid). During this industrial technique, the fat rises to the surface immediately after being processed or when it is put to rest.
In principle, all dairy creams They start from here and it is only after that they receive additional treatments to increase or decrease their amount of fat. These differences in the fat content of creams is where all types of milk cream come from, including half cream.
So if you wonder how to differentiate between heavy cream and half cream, the main difference is its fat content. That said, nothing better than reviewing all the differences between the two together:
- Different fat levels: the half cream contains approximately between 20% fat content and the milk cream 30%.
- Amount of calories: Due to its lower fat content, half cream has fewer calories (226 per 100 g) than milk cream (345 per 100 g).
- Different textures: Due to its different levels of fat, half cream has a dual texture (depending on the temperature, it can be liquid or consistent), while heavy cream is always thicker.
- Different uses: perhaps one of the most noticeable differences between these two products is that the half cream cannot be whipped, since it contains a very low level of fat (at least 30% is needed to whip the cream). For that reason, half cream cannot be used to prepare recipes that call for whipped cream.
How to make homemade half cream
There are several ways to prepare homemade dairy creams. Two of the best known methods are based on standing at room temperature and cooking.
The resting technique is called “spooning.” This procedure consists of letting the whole milk rest for a period of time until the fat floats to the surface. Then, with the help of a spoon, the cream is removed, thus separating the fat from the milk. This cream must be worked afterwards (beating or mixing with other ingredients) until the desired type of cream is obtained.
However, this time we will show you the cooking method to learn how to prepare a simple, fast and effective half cream. Take note of the ingredients and the steps so you know how to make homemade half cream for your recipes:
Ingredients
- 100 milliliters of milk (whole or semi-skimmed milk).
- 100 milliliters of heavy cream (1/2 cup).
Preparation
- Pour the milk and cream into a saucepan.
- Heat the mixture and stir constantly with a wooden spoon until it thickens. Apply medium heat.
- Once it thickens, remove it from the heat and let it rest.
- Once warm, keep it tightly closed in a sterilized glass jar. Refrigerate and consume within 1 week.
If you don’t have heavy cream, you can prepare another alternative half cream recipe using the following ingredients:
- 2 cups of milk
- 1 tablespoon butter
- 1/2 tablespoon of cornstarch
- 1 pinch of salt
- 1 spoon of sugar
In this case, the preparation method is the same, but you will have to add an additional step. Once you remove the mixture from the heat, you must stir constantly until it cools to room temperature to prevent a cream from forming. When cool, cover the homemade half cream with plastic wrap allowing the plastic to lightly touch the surface of the half cream. Refrigerate and it’s ready to use!
If you want to know other recipes for dairy creams, do not hesitate to visit our recipes and save yourself a trip to the supermarket:
If you want to read more articles similar to What is the half cream and how to make itWe recommend that you enter our Food and Drink category.