Homemade VAnilla Extract | Easy to make & Only 2 Ingredients
Vanilla. Pure homemade vanilla extract. It is rich and complex in flavor. It seems like such a luxury yet is so simple to make.
On any given day, I love chocolate. It’s a staple here on the homestead. I don’t grow it, so I definitely keep it stocked – in multiple forms. But today, let’s talk about something else I don’t grow and therefore like to keep stocked. Vanilla.
Just a little (or a lot) of vodka and some vanilla beans. If you google homemade vanilla extract, you will get a variety of different recipes. I’m sure all of them have a degree of validity to them but I will share my recipe with you and let you decide what’s right.
INGREDIENTS NEEDED
- 1 oz vanilla beans (by weight- roughly 8-10 beans)
- 1 cup alcohol
SUPPLIES NEEDED
- Mason jar & lid or swing top glass bottle
- Scissor or knife
TYPE OF ALCOHOL TO USE
You can use any alcohol, but it should be at least 35% ABV or 70+ proof. As a note, do not use any alcohol stronger than 100 proof or you can burn your beans. To make double strength vanilla, just add 2 ounces of beans for every 8 ounces of alcohol.
I prefer vodka as it doesn’t add additional flavor. Vodka gives the taste of the pure vanilla bean. You can certainly experiment with rum or bourbon. Rum will add a very sweet taste with maximum vanilla taste while bourbon will have an enhanced vanilla taste with smokey notes.
TYPE OF VANILLA BEANS TO USE
Madagascar vanilla beans produce a traditional rich creamy flavor with woody spicy sweet undertones and hints of clove and nutmeg.
Tahitian vanilla beans produce an intense floral stone fruit aroma with cherry chocolate caramel and licorice undertones.
Ugandan vanilla beans produce a bold smokey flavor.
Looking for a unique flavor? Mix and match any way you like. For example, a fruity cherry like Tahitian would pair wonderfully with a nutty chocolate taste of a Bourbon.
Vanilla beans are graded according to quality. Grade A will be more expensive but do have a better flavor and aroma as they have more moisture content and more concentrated taste. They are considered purer.
Grade B beans have diluted flavor in comparison to the Grade A option. However, the flavor is easier to transfer. Because of the lower levels of moisture, it can achieve a more concentrated vanilla flavor. The lower moisture level means you are paying for less water weight and more vanilla goodness. I have found that Grade B beans work just fine for my extracts. If I find a good deal on grade A, I buy those as well.
HOW TO MAKE HOMEMADE VANILLA EXTRACT
To start your vanilla extract, simply obtain your vessel. Split the required number of beans in half lengthwise for better infusion. (A knife will work fine but scissors do a great job as well). Drop the beans in your vessel and cover with the alcohol of choice.
LET VANILLA BEANS INFUSE
Technically your vanilla extract will be ready to use in about 8 weeks. However, the longer it infuses, the better it gets. Twelve months is totally ideal.
I actually prefer to have a perpetual mother jar. Think of this as your sourdough starter only vanilla. This is the safest place to store your beans as the alcohol acts as a natural preservative.
To achieve this, gather a large glass jar with an airtight lid. Place all of your beans in the jar and cover with alcohol. The jar does not have to be full but should cover all of your beans completely. As you add more beans, just add alcohol to keep covered. You can use fresh beans but also don’t forget to add your spent beans. Those beans can still lend to added flavor.
Your mother jar acts as a storeroom for the vanilla beans you buy and use through the years. Store in a cool dark pantry or kitchen cupboard. As you use the extract, add more alcohol to keep the beans covered.
Getting back to the homemade basics never tasted so good.
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