As a baker, believe it or not, I never did! What?! Yup, and I really don’t know why I haven’t done something so simple.
I must say, I always use good quality vanilla even though it may cost more. There is something about knowing your baked goods have good-quality vanilla! I usually use Nielsen-Massey Madagascar Bourbon Pure Vanilla. Their extracts are great with intense flavor. I have been using it for a very, very long time.
However, good-quality vanilla over time can get a little pricey. Then I was coming across videos, cooking shows, and posts where bakers and chefs pause to mention that they make their own vanilla extract.
I said to myself, “Now why haven’t I made my own?”
So headed over to Amazon to get some Vanilla Madagascar Bourbon Beans Grade B. Then, I went to a local store to buy a big bottle of cheap vodka. I chose Madagascar Bourbon Vanilla Beans because that is what I’m familiar with, and I like the flavor. I also learned that grade B is ideal for making your own vanilla. You can also use Tahitian or Mexican vanilla beans. Once this recipe is a success, I may decide to have a variety of extracts using the different beans! And since then, when I need to add more beans, I purchase grade A. Either one will work.
Even though it is only two ingredients, I needed to have an idea of the ratios. So I researched seasoned bakers, chefs, and reputable food magazines. They were all slightly different, so I took the information and kinda met in the middle and came up with the following:
Make Your Own Vanilla Extract
Description
Easy pure vanilla extract.
Ingredients
Instructions
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Make a slit lengthwise on each vanilla bean.
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Scrape the caviar from 5 of the vanilla beans and add the caviar to the bottle. (This is optional. You can skip this step and only do the slits on the beans).
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Place ALL the vanilla beans into the bottle. If the bottle or jar is not tall enough, cut the vanilla beans in half.
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Pour the16 ounces of 80 proof vodka into the jar or bottle.
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Close the jar or bottle and shake it.
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Place it in a cool, dark place where you can remember to give it a shake from time to time.
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May be ready between 3 to 6 months or longer. The longer it sits the better it gets.
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When the vanilla extract has a nice dark amber to brown color with an intense vanilla aroma it is ready!
Note
- Remember to give it a shake every so often.
- Vanilla extract in recipes is usually very minimal, so your 16-oz bottle will last quite a bit. I use mine quite regularly, so I have to add more beans and alcohol more frequently.
- Once you see that your vanilla extract is down to ⅔ to ½ full, you may want to add additional alcohol and vanilla beans.
- You do not need to remove the older beans. If your jar is beginning to get too full of vanilla beans, start a new bottle or jar.
- Another tip: if you use a vanilla bean for a recipe that requires the vanilla seeds, do not discard the bean after scraping off the seeds; add it to your vanilla extract bottle.