Making liquor with normal milk instead of UHT milk I would like to make a liqueur, using alcohol with 40% and other ingredients. Two of those are (according to the recipe) UHT-milk and UHT-cream. Unfortunately I could not find any source for them where I live at the moment. Thus I was thinking of replacing the UHT milk with normal milk.
Would that work? And how fast would I have to drink the liqueur now, assumed the alcohol content (~20 % in the final product) does not keep the milk fresh?
This should be a comment but I have no reputation so I apologise if not much of help.

Anyway if you're trying to accomplish something like a cream-based liqueur, sure you can use normal milk.

I've prepared a Baileys-like liqueur with normal milk and uht crem and results were amazing!

The lifetime of the product was unaffected by the use of a fresh product (storage lifetime in fridge was something like 3 months due to alcohol and sugar added to the mix)