Anyone made cremes?

[Ty520]

I'd like to branch out and experiment with creme liqueurs, or even something like advokaat

One thing holding me back is that, during research, I find conflicting info on if it's shelf stable or not.

Baileys says alcohol is the only preservative it uses, is shelf stable to 2 years even after opening, and is 17% abv.

Homemade recipes advise to refrigerate, and even then, no longer then a month or two. However, this may just be a CYA message.

Anyone have experience?

 

[Rice_Guy]

18% alcohol is an excellent preservative. Microbiological issues should not exist in any food with 18%, ,,, translation you will not cause food poisoning.

Chemical reactions still happen. The general guideline is that reaction rate doubles for every 10 C increase, or would be cut in half for a 10 C decrease. ,,, translation, Oxidation is a concern even in a refrigerator.

 

[winemaker81]

I've made creme liqueurs in the past, and after 3 months the flavors might start changing. Probably oxidation, as David said.

Make smaller quantities, keep them refrigerated, and use 'em up. It may have helped that I typically made them 40 to 50 proof, 20% to 25%.

 

[winechef]

Milk. solids can separate, I imagine powder cream is used instead of fresh creams, most diy recipes don't seem to have shelf life