soup cans of half and half
Half and half provides moderate amounts of fat (10-12% by weight) and is a source of calcium and vitamins A and D, though it contains fewer calories and less fat than heavy cream.
About
Half and half is a dairy product consisting of equal parts whole milk and light cream, typically containing 10-12% milkfat by weight. It occupies a middle ground between whole milk and heavy cream in terms of fat content and richness. The product is homogenized to ensure a uniform, stable emulsion and is pasteurized for food safety. Half and half is shelf-stable when canned or in aseptic packaging, though refrigerated versions are also common in liquid form.
Canned half and half specifically refers to this product packaged in sealed metal containers, designed for extended shelf life without refrigeration until opened. The canning process involves pasteurization and sterilization to prevent microbial growth. Once opened, canned half and half must be refrigerated and used within a specified timeframe, typically 5-7 days.
Culinary Uses
Canned half and half is primarily used as a soup ingredient and coffee additive, valued for its ability to enrich broths and cream soups without the heaviness of full heavy cream. In soups, it creates a velvety mouthfeel and adds subtle richness to both clear broths and thick, pureed preparations. It is also employed in sauces, gravies, and casseroles where moderate creaminess is desired. The convenience of canned form makes it particularly useful in institutional cooking, camping, and pantry-staple cooking where fresh dairy may not be available.