Pitcher of half-and-half beside a jar of thick homemade yogurt

Can you Make Yogurt with Half and Half? What the Evidence Says

ByCraig Brockie Last updated

Can you make yogurt with half-and-half?

Yes, you can make yogurt with half-and-half. The federal yogurt standard lists cream and milk among its basic dairy ingredients, and half-and-half is a mix of the two. The extra fat makes the yogurt thicker and creamier than whole-milk yogurt, with about twice the calories and slightly less protein per serving.

What the research and official guidance show

What half-and-half is

Under FDA’s standard of identity, half-and-half is a mixture of milk and cream with at least 10.5% but less than 18% milkfat. It must be pasteurized or ultra-pasteurized, may be homogenized, and may contain optional emulsifiers, stabilizers, sweeteners and flavorings. USDA’s reference entry lists 11.5 g of fat and 3.13 g of protein per 100 g of half-and-half, against 3.25 g of fat and 3.15 g of protein in whole milk. The extra richness is fat; the protein is about the same.

Is it still yogurt?

The US standard sets a 3.25% milkfat minimum and no maximum. A food-science review puts yogurt fat at 0.1% to 10%, and another reports a 15% maximum in the international Codex standard. Half-and-half, at about 11.5%, sits just above the usual range and below that ceiling.

How fat changes texture

The first review found that raising the fat content of milk increases the consistency and viscosity of yogurt and makes it creamier. Homogenized fat globules, coated in milk protein, act like protein particles in the gel. Extension guides agree: higher milk fat gives creamier yogurt (National Center for Home Food Preservation), and lower-fat yogurts may not be as smooth or as full in flavor (University of Kentucky).

Studies that varied fat add a nuance. In a small 2026 study, adding up to 6% cream to yogurt raised viscosity and reduced whey separation, and tasters preferred the thicker texture. In buffalo-milk yogurt with 1.5 to 6 g of fat per 100 g, more fat raised viscosity and cut whey separation but lowered hardness, without significantly changing acidity. Gel firmness is strongly influenced by total solids, especially protein, which half-and-half doesn’t add. Expect creamier and more spoonable, not necessarily firmer.

Nutrition per serving

USDA has no entry for yogurt made from half-and-half. Culturing uses up about 30% of the lactose but removes no fat or protein, so an unstrained batch should come out close to the half-and-half it started as. The table uses 170 g, the reference serving for yogurt on US labels.

Per 170 g (about 3/4 cup)Plain whole-milk yogurtHalf-and-half (before culturing)
Calories104223
Protein5.9 g5.3 g
Total fat5.5 g19.6 g
Saturated fat3.6 g12.0 g
Carbohydrate7.9 g7.3 g
Calcium206 mg182 mg

Values are scaled from USDA FoodData Central (whole-milk yogurt, half-and-half). That is more than twice the calories, about three and a half times the fat and less than half the protein per calorie.

Caveats: what changes the answer

  • No study tested it directly. No research found for this article made yogurt from US half-and-half; the fat studies stop at 6%. Fat also affects how fast the pH drops, so judge doneness by the set, not the clock.
  • Ultra-pasteurized cartons. These must say “ultra-pasteurized” next to the name. They still make yogurt, though the set can be softer; see Can You Use Ultra-Pasteurized Milk to Make Yogurt?
  • Added ingredients. The standard allows emulsifiers, stabilizers, sweeteners and flavorings. No study found tested their effect on home yogurt, so a carton listing only milk and cream is the simplest choice; Washington State University (WSU) Extension advises fresh unflavored milk.
  • Non-homogenized or fat-free versions. Homogenization is optional, and in unhomogenized milk the cream rises during incubation. “Fat-free half-and-half” falls below the standard’s 10.5% minimum, so it is a different product; read its ingredient list.
  • Calories and saturated fat. The 2025–2030 Dietary Guidelines for Americans include full-fat dairy with no added sugars but keep saturated fat below 10% of daily calories, about 22 g on a 2,000-calorie day. A 170 g serving of half-and-half yogurt has about 12 g.

Practical takeaway: making yogurt with half-and-half

Use the same temperatures and times as for milk. Ultimate Health Solutions, the company that publishes this site, recommends half-and-half for the thickest yogurt without straining, with whole milk second. Its basic method: 1 quart of unopened pasteurized half-and-half and 1 tablespoon of fresh plain yogurt with live cultures (or a packet of starter), incubated at 110°F (43°C) for 8 hours, then chilled for a few hours.

Small jars of extra-creamy homemade yogurt topped with berries

The company treats heating as optional for unopened pasteurized dairy, though many people pre-heat for a thicker, smoother texture. Extension guides heat all milk, to 180°F (82°C) for 10 to 20 minutes in WSU’s method, which kills competing bacteria, without boiling, which causes off flavors (University of Alaska Fairbanks Extension). That is the more cautious choice. Cool to 112–115°F (44–46°C) before adding starter, and stay below 130°F (54°C), where cultures can be killed. Our yogurt temperature guide covers each stage.

For a less rich batch, mix half-and-half with whole milk. Refrigerate at 40°F (4°C) or below, eat within 14 days, and discard any batch that fails to set or grows mold. For more protein per spoonful, strain instead; see Greek Yogurt Protein.

Frequently asked questions

Is half-and-half yogurt the same as Greek yogurt?

No. Greek yogurt is strained, concentrating protein to about 9.0 g per 100 g in USDA’s whole-milk Greek entry; half-and-half yogurt is thick from fat and has about 3 g.

Can you use ultra-pasteurized half-and-half?

Yes. The yogurt standard allows pasteurized or ultra-pasteurized dairy ingredients, though the set may be softer, as our ultra-pasteurized milk guide explains.

Can you make yogurt with heavy cream?

Cream is an allowed yogurt ingredient, but heavy whipping cream has about 36 g of fat per 100 g, far above typical yogurt. No study found for this article tested it at home.

How long does half-and-half yogurt keep?

Like any homemade yogurt, refrigerate it at 40°F (4°C) or below and eat it within 14 days (University of Illinois Extension).

More on milk choice and homemade yogurt

Sources

Craig Brockie is the founder of Ultimate Health Solutions, the company behind Ultimate Gut, and the author of Ultimate Health, The Ultimate Gut Health Guide and The Unlimited Probiotics Guide. After injuries and chronic health problems in his twenties that conventional care didn’t resolve, he began researching health on his own and has studied natural health for 30 years. He is not a medical professional, and his articles are general information, not medical advice.

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