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What do you need to make Irish cream in a more professional way that lasts for a long time without going bad like baileys.

  1. Do you have to use a homogenizer, and is there alternatives so it doesn't curdle?
  2. Should E471 emulsifier and E331 Acidity Regulator be used, or anything similar, and if so how are they used and mixed?
  3. There are so many recipes with minor differences what is the best one. For instance some recipes use condensed milk and other recipes only heavy cream.

To sum up: How can you make it last longer and not curdle or separate.

Shar
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    How long do you intend your liqueur to last? See for example https://cooking.stackexchange.com/questions/9420/why-doesnt-baileys-go-bad/9424#9424, it seems you cannot use Baileys as a benchmark, if not even other producers can achieve their longevity. But an average homemade recipe should give you at least a couple of months of usable shelf life, does yours separate sooner? – rumtscho Jan 02 '19 at 11:05
  • I want it to last at least a year - and outside the fridge - is this doable? – Shar Jan 02 '19 at 16:59
  • It's outside of the average I have heard of for homemade recipes. I have no idea if it is still doable or not, let's wait and see if somebody has some good technique to share. Note that it has nothing to do with the fridge - foods are either safe to keep out of the fridge for 4 hours, or indefinitely long, and you should choose a safe-at-room-temperature recipe. So the issue here would be the separation. – rumtscho Jan 02 '19 at 17:04
  • And what is the difference between home made and commercially made Irish creams - is it the use of emulsifiers and stabilizers - is it the homogenization process? – Shar Jan 02 '19 at 19:10
  • Sorry, I personally don't know that. Could be either one, or both. For clarity, if you look around the site, you will se that our conversation here has a different grafical representation than full answers. What we are doing now are just comments, which are usually used to clear up the question and expectations of both the asler and the answerers. When somebody with enough knowledge comes along, they will write a full answer, which actually addresses what you want to know. – rumtscho Jan 02 '19 at 19:56

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To make Baileys I have a great recipe. 1 1/2 cups Rye-Bonded Stock, 1 large can carnation milk, 1 can Eagle Brand milk, 2 tbsp. instant coffee dissolved in 1/4 cup hot water. Put above in blender and mix for one minute. Let stand for about one hour. Bottle and refrigerate and do not drink all at once.
When I made it, it was gone in four days.

Barbara Connolly
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    Do you know how long it would have been shelf stable if it hadn't been so well appreciated? :) – Erica Feb 10 '19 at 21:31