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.
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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.
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