Half and half

Half-and-half; mix of milk and cream, richer than milk, lighter than cream.

Weigh for coffee, sauces, or custards; shake carton for consistency before measuring.

Half and half — mL → g

Half and half — Cup → g

Half and half — Tbsp → g

Half and half — g → Cups

Half and half — Tsp → g

Half and half — oz → g

Dairy specifics

Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.

• Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
• For cheese, shredded vs grated vs cubed changes volume—prefer grams.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
• Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
• Cool hot foods in shallow containers so they chill quickly without condensation.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Keep refrigerated and use by the date; don t leave out long at room temp.

Sources: CDC · FDA