Half and half

When to start

Half and half can be added to food as an ingredient once your baby is ready for solids, usually around 6 months. It is not a drink until after the first birthday, since it should not take the place of breast milk or formula. Choose a pasteurized one.

Half and half blends cream with whole milk. In the UK it is also called half cream. It goes into coffee, soups, batters, and egg dishes. It is creamier than milk but lighter than light cream.

Why it matters

It is a dense source of fat and energy, which fuels fast growth and nervous system development. The fat also helps the body take in vitamins K, E, D and A from other foods. It brings plenty of calcium plus vitamin A and B12, and adds a little zinc, choline, and B vitamins.

In the first year, use half and half only inside meals. Porridge, mash, or stew are good choices. Serving it as a drink comes after 12 months.

Half and half is a liquid, so choking risk is low. In theory, any food can cause choking. Prepare the meal in a way that fits your baby's age and stay close.

Yes. Half and half is usually made from cow's milk, a common allergen. About one in five childhood food allergies involves milk. Dairy from sheep, goats, and buffalo can trigger similar reactions.

Good news: milk allergy mostly fades. Most children with cow's milk allergy outgrow it by age 6. Some babies with mild milk protein allergy can retry milk around their first birthday, guided by a doctor. Many children who cannot yet drink milk tolerate it fully baked in a cake or muffin.

FPIES, a delayed reaction, is often triggered by milk. Repeated vomiting and diarrhea start a few hours after eating, and without treatment it can cause serious dehydration. When milk is eaten regularly, it may also show up as reflux, weight loss, and poor growth. Symptoms usually ease once milk is removed. FPIES that starts early is usually outgrown by age 3 to 5.

Lactose intolerance can be mistaken for allergy. It is uncommon in babies and young children and grows more common with age. Up to 70 percent of people worldwide may be affected.

If you suspect a milk allergy, see an allergist before offering dairy. The allergist may order a test, or have the first taste in the office. If the allergist sees little risk, starting at home may be approved. At first, offer a small portion on its own, and increase it if nothing happens. Once an allergen is in, keep it in the diet, twice a week if you can.