I always have milk in the refrigerator, and more often than not, I also have cream in the fridge or freezer. But half-and-half? Never. Since I don't drink coffee on a regular basis, I grudgingly buy half-and-half when a recipe calls for it — usually quiche or ice cream, which I only make once or twice a year.
But what if I told you that you can make a half-and-half substitute out of dairy you probably already have at home? Here are four easy ways to make your own half-and-half substitute.