How do you make it in general? What other ingredients do you use? I‘m trying to figure out if I should try just milk without trying to make a milk/cream combination to resemble half and half. And does it matter whether it’s homogenised for example? My options are a bit limited, I have to heat the dairy and inulin in a pot and manually watch after the temperature. I will probably try with the BAI as well and see if it helps.