Can I use half and half instead of heavy cream for soup?

Table of Contents:

1. Can I use half and half instead of heavy cream for soup?
2. Why does half and half curdle soup?
3. Is it OK to boil half and half?
4. Can you use Greek yogurt instead of sour cream in soup?

Can I use half and half instead of heavy cream for soup?

Half-and-Half and Butter You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups. To substitute for 1 cup (237 ml) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.

Why does half and half curdle soup?

A cream with a lesser percentage of milk fat – half-and-half clocks in at 10% milk fat, while coffee cream boasts 18% – will often curdle under the heat, breaking into chunky curds and whey instead of maintaining a smooth, creamy texture. Considering this, how do you fix curdled milk in soup?

Is it OK to boil half and half?

Cooking With Half-and-Half When recipes call for half-and-half, it's often to get a creamy consistency without needing the full fat or richness of cream. In restaurants, cooks use a special product called manufacturing cream, which is 40 to 45 percent fat. You can bring it to full boil and it will not curdle.

Can you use Greek yogurt instead of sour cream in soup?

Our creamy, tangy Greek Yogurt is a great substitution for sour cream or other high-fat cream in soups, sauces and stews. But heat can cause yogurt to separate, so whisk it in off the heat at the end, gently re-warming the dish over low heat if necessary, but not letting it simmer or boil.