Why make your own Vanilla Extract?

Store-bought is so expensive for a tiny bottle. You can make the vanilla flavour stronger than store-bought by adding more vanilla beans and letting it infuse for longer. Purchased vanilla extract can have artificial ingredients.

Is vanilla extract easy to make?

Yes! It's only two ingredients, vanilla beans and vodka. It will make a far superior product than store-bought and will outdo cost, flavour, fragrance and quantity easily!

What grade vanilla beans do I need to make vanilla extract?

Well, it depends. You can either use Grade A or Grade B. Grade A beans are plumper and have a higher moisture content, easy to take out the seeds and cook with. Grade B beans are drier, but you don't need the seeds taken out to use in this, specifically, so they do the job very well.

Why are Grade B vanilla beans better for extract?

These beans are called extract grade beans for a reason. They are recommended because they are always cheaper and still work great at making extract. They are drier but still work great for this. The moisture content doesn't matter as much.

How long will homemade vanilla extract last?

It can store years and years, if not indefinitely. Especially once infused, and the beans are removed. Just be sure to store your extract properly in a dark cupboard, out of direct sunlight, with a firm lid on so it doesn't evaporate.

Where can I buy vanilla beans from?

You can purchase them from your local grocery store or online. I have purchased from both Ebay and Amazon and have been very happy with the quality of both.

How long does it take to make Vanilla Extract?

It only takes about 5 minutes to make the recipe; however, you do need to then wait a minimum of 6 weeks before using it. It's a matter of personal preference, but waiting 6-12 months yields a richer, better product.

Do I need to store homemade vanilla extract in the fridge?

No, it is fine left in a dark cupboard, out of direct sunlight.

Homemade Vanilla Extract - The Spinning Spoon

Name: Homemade Vanilla Extract
Prep time: 5 min
Cook time: PT-492433H15M19S
Total time: PT-492433H15M19S
Cuisine: American
Ingredients: 5 vanilla beans; 500 ml vodka, or you may choose bourbon, rum or brandy

Homemade Vanilla Extract

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Author: Alisha
Total Time: 5 minutes plus infusing time of 6-12 months
Yield: 500ml (1 Pint) 1x

Description

A beautifully rich, flavorful extract, perfect for all your baking needs. It’s much more cost-effective than store-bought, no added nasties, and it makes a ton. Once you make your own, you won’t want to go back to store-bought.

Ingredients

Units Scale

5 vanilla beans
500 ml vodka, or you may choose bourbon, rum or brandy

Cook Mode Prevent your screen from going dark

Instructions

1. Collect jars and lids, wash them in hot soapy water, then rinse thoroughly under hot running water.
2. Sterilise your jars by placing them in a saucepan of room temperature water and bringing it to a boil for a few minutes. Remove and dry them on a clean tea towel. We have skipped this step before, and it has been fine, as the addition of alcohol kills bacteria. Just be sure to use at least 80 proof, 40% alcohol. However, for best results, it’s recommended to sterilise your jars.
3. Cut vanilla beans in half, then lengthwise down the beans. You can slightly open the bean with the blade of your knife to help the caviar release when mixed with alcohol.
4. Place the ten sliced vanilla bean pieces into the prepared jars and insert the funnel into the jar.
5. Pour the vodka into the jar, secure the lid firmly, and give it a good shake.
6. Place the jar on a counter out of direct sunlight and shake daily, or whenever you remember, for the first week or so. Then, shake once a week or whenever you remember for the first couple of months.

Notes

This is the time you can choose a cheaper alcohol, and it will work perfectly.
Make sure to seal the jar well with the lid so the liquid doesn’t escape. Also, only use plastic or two-piece metal lids. Don’t use bottles with cork stoppers as the liquid can evaporate.
After infusing and you start to use the extract, make sure to top it up with more alcohol once it gets down to about 2/3 full.
If you cut the vanilla beans lengthways down the centre, then also cut them in half, you will ensure that they are never near the top to prevent mould or bacteria forming.
You can use the same quantity of homemade extract that any recipe calls for.
Store at room temperature and out of direct sunlight.
Extract may be used at 6 weeks of maturity; however, it is best to wait 6-12 months for it to become rich and flavourful.

Prep Time: 5 minutes
Cook Time: Infusing Time 6-12 months
Category: Baking
Method: Cutting and Infusing
Cuisine: American

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