Yes, you can substitute half and half for milk in most recipes! Half and half, a blend of equal parts milk and cream, is richer and creamier due to its higher fat content. In baking, it may produce slightly denser results but works well for cakes, pancakes, and muffins. For savory dishes like soups or sauces, it adds a luxurious, creamy texture.
If you want a closer match to milk, dilute half and half with water (¾ cup half and half + ¼ cup water = 1 cup milk). However, in recipes relying on milk’s lower fat content, like delicate custards, it’s best to stick with milk. Half and half enhances richness, so feel free to experiment!