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Homemade Vanilla Extract

Vanilla Extract in a mason jar with a white lid and vanilla beans on a chopping board.
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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

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.

Find it online: https://thespinningspoon.com/homemade-vanilla-extract/