The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at least 30 wt % and a fat to protein ratio of from 5:1 to 15:1 by weight； concentrating the liquid dairy ingredient by ultrafiltration and, optionally, diafiltration to obtain a concentrated liquid dairy ingredient as a retentate； adding sucrose and/or trisodium citrate to form a modified retentate； adding one or more further ingredients to the modified retentate to form a liquid dairy concentrate； cooling the liquid dairy concentrate to at most 8° C.； filling the cooled liquid dairy concentrate into a beverage container； and sealing and retorting the liquid dairy concentrate in the beverage container.
