{"items": [{"author": "Hasan", "source_link": "https://plus.google.com/108371475383418516453", "anchor": "gp-1368194044383", "service": "gp", "text": "Have you read the ingredients in \"half-and-half\"? Each that I've read (admittedly few) isn't made up of half and half of anything. For this reason I'd say this is a failed plan.", "timestamp": 1368194044}, {"author": "Josh", "source_link": "https://plus.google.com/118273920476267337216", "anchor": "gp-1368195791144", "service": "gp", "text": "Half-and-half might not be the right answer, but you could go from skim milk to cream, or just to whole milk for that matter. Neat idea.", "timestamp": 1368195791}, {"author": "John", "source_link": "https://plus.google.com/107538053067746902173", "anchor": "gp-1368197832491", "service": "gp", "text": "\"Half and Half\" is just light cream: 10 to 18% butterfat. Above 18% is Table Cream. Above 30% is Whipping Cream. Double Cream is 40 to 46%.  At about 80% you get butter. \n<br>\n<br>\nJust mix skim milk with unsalted butter to get anything you need. :)", "timestamp": 1368197832}, {"author": "Jeff&nbsp;Kaufman", "source_link": "https://plus.google.com/103013777355236494008", "anchor": "gp-1368207203106", "service": "gp", "text": "@Hasan\n\u00a0\"half and half\" is basically \"half cream half milk\", with a fat content in between the two. \u00a0The important thing is that it has plenty of fat, so by mixing it with skim we can get anything in between.", "timestamp": 1368207203}, {"author": "Jeff&nbsp;Kaufman", "source_link": "https://plus.google.com/103013777355236494008", "anchor": "gp-1368207227519", "service": "gp", "text": "@John\n\u00a0Mixing with some kind of cream works better than butter. \u00a0It's hard to get butter to mix well.", "timestamp": 1368207227}, {"author": "Josh", "source_link": "https://plus.google.com/118273920476267337216", "anchor": "gp-1368207596431", "service": "gp", "text": "I think some things marked as \"half and half\" are actually much more artificial. They're probably also marked as \"non-dairy creamer\", but that may be what \n@Hasan\n had in mind.", "timestamp": 1368207596}, {"author": "Lex", "source_link": "https://plus.google.com/111102660583646544610", "anchor": "gp-1368209027421", "service": "gp", "text": "I suspect plain 2% will taste better than a mix of whole milk and skim milk. Whatever they do to skim milk makes it taste really nasty.", "timestamp": 1368209027}, {"author": "Daniel", "source_link": "https://plus.google.com/106627634005073412802", "anchor": "gp-1368209480827", "service": "gp", "text": "patent it.", "timestamp": 1368209480}, {"author": "Jeff&nbsp;Kaufman", "source_link": "https://plus.google.com/103013777355236494008", "anchor": "gp-1368212283988", "service": "gp", "text": "@Lex\n\u00a0Have you tried this? \u00a0It's what I usually do now; we've stopped buying 2%.", "timestamp": 1368212283}, {"author": "Chris", "source_link": "https://plus.google.com/117346402173047680184", "anchor": "gp-1368215603910", "service": "gp", "text": "@Lex\n I believe that much 2% milk is made this way \nhttp://www.chow.com/food-news/54608/how-do-they-get-the-fat-out-of-nonfat-milk/", "timestamp": 1368215603}, {"author": "Lex", "source_link": "https://plus.google.com/111102660583646544610", "anchor": "gp-1368216194835", "service": "gp", "text": "I stand corrected. Mix away!", "timestamp": 1368216194}]}