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.