Organic Valley Lactose-Free Half & Half begins as a mixture of Organic Valley's premium, certified organic, pasture-raised milk, and heavy cream. We then introduce the natural enzyme "lactase." This enzyme breaks down lactose into the easily digestible sugars glucose and galactose. This is a process that normally occurs in the human digestive tract, but which cannot be completed in those who lack the lactase enzyme in their digestive tracts.

Organic Valley Half & Half is made with real organic milk and cream from pasture-raised cows on Organic Valley family farms. Our Half & Half is a smooth and creamy organic addition to all your favorite coffee and tea beverages, baked goods, blended drinks and more. The all-organic ingredients and rich flavor complement your coffee rather than mask flavors while offering the satisfaction of enjoying food that's better for your body and better for the planet.

Half & Half is a perishable item and must be refrigerated. Do not leave unrefrigerated for extended periods. Make note of the expiration date on the packaging. Be sure to keep track of the date opened, as the Half & Half is the freshest tasting when consumed within five days of opening.

Yes, you can cook with all of our Half & Half products. Our original Half & Half has always been delicious in soups and sauces.

The enzyme "lactase" is added to the milk and slowly mixed for 24 hours (our lactase enzyme is derived from the dairy yeast Kluyveromyces - it's similar to the lactase created by the body during normal digestion of dairy products). Samples of the milk are tested to ensure the lactose is reduced to 0.1% or below before the milk is ultra-pasteurized. The pasteurization process de-activates the added lactase enzyme.

No specific federal regulations govern lactose-free labeling. We believe the statement "lactose-free" should meet a threshold lower than 0.5 grams per serving. Lactose tests cannot guarantee zero lactose. The test we use typically has a 0.1% minimum detection limit and does not allow us to detect lactose contents below that level.

Because the conversion of lactose sugar to glucose and galactose makes this milk more sensitive to variations in temperature, please be sure to store them properly (below 40 degrees).