How to Make Vanilla Extract
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Course
Condiments
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Cuisine
International
How to Make Vanilla Extract
Description
Making vanilla extract involves cutting vanilla beans lengthwise and scraping out the flavorful seeds, which along with the bean pods, are submerged in vodka or alternative spirits such as bourbon or rum. This mixture is stored in a cool, dark place and shaken occasionally at first to promote flavor extraction. The extract can be used after 8 weeks but improves significantly with longer aging.
The extract develops a rich vanilla flavor distinct from commercial products due to the direct infusion from whole beans. The recipe provides guidance on the amount of beans relative to alcohol for single or double strength extracts and suggests bottling in brown glass jars to protect from light. Adding sliced used beans to bottles allows further flavor to mature over time.
This homemade vanilla extract is ideal for baking and adds natural vanilla taste to recipes. Patience in aging enhances the complexity and depth of the extract’s flavor profile, making it a preferred choice among those who bake regularly.
The flavor of vanilla extract deepens with aging; using it after 6 months yields better quality and after 12 months is optimal.Ensure vanilla beans are fully submerged in alcohol to prevent spoilage from exposed surfaces.Reuse and slice vanilla beans as the extract ages further by placing pieces in smaller jars filled with extract.
Ingredients
- 5-6 vanilla bean Madagascar bourbon
- vanilla bean or Tahitian vanilla beans
- vanilla bean or Mexican vanilla beans
- 1 cup alcohol the best and most popular choices are vodka - for a neutral flavored extract - and also bourbon, brandy and rum, 80 proof
- 2 ounce brown glass jars
- 4 ounce brown glass jars
- Metal funnel for pouring
- vanilla extract this is the extract you find in most stores) Use .8 ounces (or 22 grams) of vanilla beans per 1 cup of vodka (or other 80 proof alcohol, single-fold
- vanilla extract much stronger flavor preferred by most professional bakers) Use 1.6 ounces (or 44 grams) of vanilla beans per 1 cup of vodka (or other 80 proof alcohol, double-fold
Instructions
- Cut the vanilla beans in half lengthwise and scrape out the vanilla flecks inside. Add the flecks and the beans to the vodka in a glass jar with a fitted lid. Make sure the vanilla beans are submerged under the alcohol otherwise any exposed parts can become slimy and potentially ruin your extract. Place the extract in a dark, cool place, shaking occasionally for the first few weeks. The extract "can" be used in as little as 8 weeks but it won't have remotely reached optimal flavor potency. The extract gets vastly better with age. For far better results use after 6 months and for optimal results wait 12 months or longer.
- Once the extract is ready, place the funnel on the glass jars and fill them with the extract. If you like, to get even more flavor out of the beans as the extract ages, slice the used vanilla beans to fit the length of the jars and place about 2 pieces in the 2-ounce jars and 4 pieces in the 4-ounce jars. That way the extract will continue to "ripen" as it sits.Makes 1 cup or 8 ounces of premium vanilla extract*See blog post about how to reuse vanilla beans
Notes
- The flavor of vanilla extract deepens with aging; using it after 6 months yields better quality and after 12 months is optimal.
- Ensure vanilla beans are fully submerged in alcohol to prevent spoilage from exposed surfaces.
- Reuse and slice vanilla beans as the extract ages further by placing pieces in smaller jars filled with extract.
User Reviews
Overall Rating
5
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