Media crema

Half-and-half cream is a very popular dairy ingredient in the cuisine of Mexico and other regions of Latin America. It is a slightly thick cream with an intermediate fat content, generally between 18% and 25%, which makes it lighter than whipping cream but richer than whole milk. Its smooth texture and creamy flavor make it an ideal complement for a variety of dishes, from soups and sauces to desserts and baked dishes.

The origin of half-and-half cream is directly related to Mexican culinary traditions, where it is a staple in many home recipes and popular cuisine. It is made from the cream obtained from pasteurized milk, carefully processed to maintain a balance between creaminess and lightness.

Among its properties, half-and-half cream adds richness and body to preparations without adding excess fat, plus a smooth texture that improves the consistency of sauces and creams. It provides healthy fats and some protein, making it a versatile and less heavy option than other thicker creams or butter.

Synonyms and similar terms in Latin America: In different countries it may also be known as light cream, cooking cream, or simply cream (although the latter can refer to variants with different fat levels). In some places like Colombia and Venezuela, half-and-half cream may be equivalent to diluted cream or a fresh cream with a lower fat percentage.