this post was submitted on 03 Oct 2024
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[โ€“] [email protected] 4 points 2 months ago (2 children)

In Australia and New Zealand: we have skim milk, and call 2% milk "Hi-Lo" - sometimes I see it branded "lite milk". Then there's regular milk. It has 4% fat, but you need to read the fine print on the side of the bottle to learn that. I've heard it called "full cream milk", but usually in a cafe setting when ordering coffee.

My brother in the USA had something called half-and-half in his fridge. I think that one was 8%? You guys would know better than I. We don't have whatever it is.

[โ€“] [email protected] 1 points 2 months ago

Huh, I'm Australian and have never heard of hi-lo milk.
Full cream and light are the two most popular kinds where I am.
Also, you can't have a milk discussion in Australia without mentioning extra dollop

[โ€“] [email protected] 5 points 2 months ago (1 children)

Half-and-half is supposed to be "half milk, half cream" and is used primarily in coffee instead of heavy cream.

[โ€“] [email protected] 3 points 2 months ago* (last edited 2 months ago) (1 children)

Use it for cheese sauces as well! They come out creamy and silky.

If you want a sauce that just won't break, add a single slice of the singles cheese, or 1/8 tsp of sodium citrate if you can find it, to 8 cups of cheese sauce. It won't change the flavor or color, but will create a silky smooth sauce that doesn't break like nacho cheese sauce.

[โ€“] [email protected] 2 points 2 months ago

Sodium citrate is an absolute game changer for cheese sauces.