Make Your Own Vanilla Extract

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:

Prep Time 15 mins

Total Time 15 mins

Courses: Anytime

Difficulty: Beginner

Best Season: Suitable throughout the year

Description

Easy pure vanilla extract.

Ingredients

10 Grade A or B Madagascar Bourbon Vanilla Beans or Vanilla Beans of Choice
16 oz Vodka (80 Proof)
Jar or bottle with an airtight lid
Funnel
Pairing knife

Instructions

1
Make a slit lengthwise on each vanilla bean.
2
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).
3
Place ALL the vanilla beans into the bottle. If the bottle or jar is not tall enough, cut the vanilla beans in half.
4
Pour the16 ounces of 80 proof vodka into the jar or bottle.
5
Close the jar or bottle and shake it.
6
Place it in a cool, dark place where you can remember to give it a shake from time to time.
7
May be ready between 3 to 6 months or longer. The longer it sits the better it gets.
8
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.

Keywords: vanilla, vanilla extract