No exclusion . Good time to stock up on travelers jeans ? <| sep |> I have worked for two large dairies . I used to make all the white milks , half half , whips , and mixes . Half half is generally between 10 . 5 and 11 . 5 percent butterfat depending on the brand . Raw milk butterfat would come from the farms between 3 . 5 and 3 . 8 percent butterfat . The cream we received or generated from making skim 2 % 1 % had a butterfat between 41 and 45 percent . I am too lazy , but you can use Pearson square to figure out the percentages based on volume . It is exactly what we used to batch with . Edit Also , the two dairies I worked for didn ' t add additives to white milks or half halfs other than vitamins . The whips did have stabilizer to keep it from getting butter plugs in the carton , and also to help it whip better . The places I worked make high quality milk products that I buy and consume . I am not sure where the term half and half came from , but I have had people try to argue with me that it is truly is half milk half cream . People call it a rip off as half half cost twice the amount of milk . Fact is you are actually getting three times the butterfat of milk . Whether it is still a rip off is up to you .