Can one get quality whipped cream by putting only 250 ml (1 cup) whipping cream into a half litre (1 pint) NO2 whipper

Goat Cheese is dry compared to many other cheeses. We make a goat cheese pizza but have to moisten the shredded goat cheese with goat milk into a kind of slurry. Very low in lactose and tastes good but it doesnt even melt much because it is so dry. Probably lower in fat too I would guess. If your espuma is too dry try adding more goat milk to the mixture until it just moves in the blender.

A general rule-of-thumb is that a butterfat content of 30% or more is required to produce whipped cream. Half and half (called half cream in the UK), which is comprised of half milk and half cream has a butterfat content between 10 - and 12.5% butterfat, based on various sources discovered in my research.

That being said, I've read that half and half can be foamed by beating it and can even achieve some very soft creaminess if whipped while almost frozen. It certainly would not taste like whipped cream or have the rich mouth feel of whipped cream - at least without adding something to stabilize the mixture which is beyond my experience.

As an aside, I have a "light, no-bake" cheesecake recipe that requires evaporated milk to be beaten but it must be thoroughly chilled before it will work.

Here is a link to a wikipedia page that includes a chart with explanations of all milk products:

http://en.m.wikipedia.org/wiki/Cream#section_3