135 Comments | Jill Winger |Last Updated: April 10, 2019
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It’s funny the things that make you feel like a homesteading rockstar…
Like making homemade vanilla extract for example.
I’ve been making homemade vanilla extract for several years now, and it’s definitely on my list of “never-buy-again” foods. It’s so easy, it practically makes itself. Now that’s my kind of recipe. 😉
If you are comparing it with purchasing realvanilla extract from the store, then yes, making vanilla extract at home is by far the more frugal option.
However, if you are comparing it to the imitation vanilla extract (aka flavored grey water) then making this at home will cost you more. But, paying a little more is very, very worth it to me, since imitation extract is nothing more than a bunch of chemicals. It’s not even really food. Plus, I use my homemade vanilla extract in everything, from milkshakes to cookies, so I love being able to make large quantities at a time.
And… homemade vanilla extract makes a great gift! Just be sure to start it several months beforeyou wantto give it away.
Do I have to use alcohol?
As far as I know, yes you do. I don’t believe they are any substitutions. A reader just informed me that she makes her vanilla extract using glycerin and water instead of alcohol. I would suggest doing a quick Google searchif you are interested in more info regarding that method. It sounds like a great alternative if you’d rather not use alcohol. I just use cheapo vodka, and a bottle will make several batches. I think you could also use rum or bourbon, if you wish.
Where on earth doyou buy vanilla beans?
I recommend looking online. My natural foods store carries them, but they are very expensive and seem rather dried out. Amazon is a good place to look if you can’t find them locally(affiliate link). Vanilla beans are usually way cheaper if you buy them in bulk–plus that saves you on shipping too.Homemade vanilla won’t go “bad,” so it would be feasible to make an entire year’s supply at one time.
How to Make Homemade Vanilla Extract
You will need:
Vodka, bourbon, or rum (I usually make 1-2 quarts at a time, but you can use whatever amount you have)
Vanilla beans– I use 6-7 beans per quart jar–but this is very flexible (where to buy vanilla beans–affiliate link);
Split the beans lengthwise to expose all the good stuff inside. Then chop them into 3-4 inch pieces.
Place the beans into your glass jar and fill to the top with vodka.
I’ve heard a variety of opinions on how long the beans should steep. It seems as though the range is anywhere from 2 to 8 months. The larger the jar, the longer it needs to sit. But I think 2 months would be a sufficient amount of time for a smaller container (such as half pint).The vanilla won’t go bad, and the longer it sits the better it gets, so no worries if youhappen to forget about it for a few months!
And bam! That’s it. Really.
Use your homemade vanilla extract in, well, pretty much everything!
Notes:
Glass jars or containers are ideal to avoid any possible chemicals leaching into your vanilla from the plastic. My favorite size is a quart mason jar. Half pint size canning jars are perfect for keeping smaller amounts handy in your spice cupboard. Or if you are feeling creative, watch your local thrift store for cute little glass jars (that’s where I got the one I’m using in the photos)
You can reuse the beans after their initial steeping period, so don’t throw them away! Just remove the finished vanilla extract and refill the jar with fresh vodka. It might take a little longer the second time, but it will still work.
You can make other extracts at home too. Here’s my DIY Mint Extract Tutorial.
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How to Make Vanilla Extract
Ingredients
6–7 beans for a quart of vanilla (or just 2 for a half pint) (like these)
Vodka to fill jar
Instructions
Split the beans lengthwise
Then chop into 3-4 inch pieces
Place the beans into your glass jar and fill to the top with vodka
Steep 2 to 8 months (2 months should be fine for a pint, but the longer is sits the better it gets so no worries if you forget about it for a few months)
Vanilla extract—the kind that explicitly says “pure vanilla extract” on its label—is made by soaking vanilla beans in an alcohol solution to “extract” (get it?) all of their flavor compounds. According to the FDA, vanilla extract must be at least 35% alcohol with a minimum of 100 grams of vanilla beans per liter.
FDA standards call for at least 13.35 ounces of vanilla beans per gallon of liquid. This equates to approximately . 9 oz of beans per 8 ounces of alcohol! Many people really like to use rum, bourbon, or brandy.
Going from vanilla bean to vanilla extract is economical and delicious. Compared to store bought vanilla, making vanilla extract is much cheaper. On average it costs $5 per ounce at the grocery store, but you can make it for $1.65 per ounce. That's 60% cheaper than what you'd buy at the store!
With Vodka, you get the taste of the pure vanilla bean, as the alcohol is completely tasteless. With Rum, you get a very sweet taste and the maximum vanilla taste. With Bourbon, while you do get a wonderfully enhanced vanilla taste, there are specific smoky notes that emanate through the extract.
It's true, though, that the higher the proof, the more vanilla essence will be extracted into the liquid. Since vanilla extract isn't for sipping, but used in concert with other ingredients, the harshness of a higher proof alcohol, such as Everclear, is not usually a problem. Use what you have on hand.
You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.
But BEWARE the trap of buying flavored vodkas for vanilla extract. They don't always marry well with vanilla beans and the result can be disheartening. Stick with plain Smirnoff and you'll do just fine. Ciroc - A five-times distilled French vodka will deliver a beautiful, pure extract.
What is the shelf life of my vanilla extract? When stored properly, vanilla extract will keep indefinitely, but using it within five years will allow for best flavor and aroma. Do not refrigerate or freeze, even after opening.
Indonesian Vanilla – The beans from Indonesia are mass-produced and usually a grade B bean. For making homemade vanilla extract, this is the type that is recommended. They may be a bit more brittle and dried out which makes them perfect for the long soaking in vodka or bourbon.
For best flavor you'll want 4-5 vanilla beans for every 8 ounces (1 cup) of vodka. The quality of the vanilla beans is more important than the quality of the alcohol, so you don't need to buy an expensive bottle. Alcohol: 80 proof Vodka, (or brandy, rum, or bourbon, if preferred, for different flavor).
Use more beans if you want a more robust flavor and a darker-colored extract. Also opt for 3 vanilla beans for every 6 ounces if the beans you're using feel slightly stiff or look dry. This means they're likely more than a few months old.
If you've got a vanilla bean that you've split and scraped the seeds out of for a baking project, you can totally breathe new life into that bean by throwing it into a batch of vanilla extract. Beans you've already used in a batch of extract can be reused in the next batch.
Many bakers recommend choosing brown or darkly colored bottles to minimize the amount of light hitting the extract. We've found that clear bottles are fine as long as they are stored in a cool/dark place. Confirm that the bottle is closed tightly and will not allow leaks before moving onto storage.
While vodka is commonly used for making vanilla extract because of its neutral flavor, you can experiment with other spirits like rum, bourbon, tequila, or mezcal to add different flavor profiles.
According to the FDA, vanilla extract is a mixture of vanilla scent and flavor characteristic, and alcohol. To be exact, the FDA requires an ethyl alcohol content of at least 35% for a product to be considered vanilla extract.
Vodka: The most popular choice because it produces the most pure vanilla flavor since this alcohol has virtually no taste and can be used in any applications. Everclear: 190 proof Everclear should be diluted 1:1 with distilled water to bring it down to 95 proof. 151 proof Everclear should be diluted 1:.
But BEWARE the trap of buying flavored vodkas for vanilla extract. They don't always marry well with vanilla beans and the result can be disheartening. Stick with plain Smirnoff and you'll do just fine. Ciroc - A five-times distilled French vodka will deliver a beautiful, pure extract.
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