Irish Cream Manufacturing

Question

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.

Answer 1

For long shelf life, don't use real milk. Focus on viscosity and mouth texture. (Guar bean or guard gum) will produce a thick cream like liquid that will not curdle or chunk. Sulfides or the boiled rock bentonite can add shelf stability just like wine yet over consumption will add a wine like headache/hangover.

Obviously higher alcohol content will create a liquid that bacteria and spoiling agents will not want to eat.

Keep sugar content low or out of the recipe as the surface or top edges can grow. Consider boiled leaves of stevia plant or Stevia extract for sweetness.

I suppose you could use non-dairy cream, or defenetly (lactose protein free). Lactose loves to clump in the presence of alcohol as the protein changes into longer clumpy bonds.