Irish Cream Manufacturing

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

Do you have to use a homogenizer, and is there alternatives so it doesn't curdle?
Should E471 emulsifier and E331 Acidity Regulator be used, or anything similar, and if so how are they used and mixed?
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.

Best Answer

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.

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Where is Baileys manufactured?

Produced and bottled exclusively in Ireland, Baileys is enjoyed around the world, drizzled over ice cream, swirled into coffee or simply poured over ice.

What is Irish cream made from?

Irish cream is a cream liqueur based on Irish whiskey, cream, and other ingredients such as coffee, which can be served on its own, as an alcoholic substitute for cream and sugar in a hot coffee or used in mixed drinks.

What is the difference between Baileys and Irish cream?

At its simplest, Irish cream contains Irish whiskey and cream, but many brands, including Baileys, add other flavorings like chocolate and vanilla.

Where does Irish cream come from?

Baileys Irish Cream is a liqueur made with Irish whiskey, cream, and cocoa that's manufactured in Ireland. It was invented in 1973 and went on to become the top selling liqueur worldwide.

VIDEO: Take a tour of Baileys Irish Cream

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