Pure Vanilla extract is worth more by weight than silver. The cost of an 8 oz. bottle can range anywhere from $18 to $30 depending on the brand. And the price of the bottle doesn't always guarantee a great flavor. Many brands use some artificial ingredients to cut back on how much real vanilla is in each bottle, not to mention chemicals to improve shelf life. The solution? Make your own vanilla at home so you can control the quality, cost and flavor of the vanilla you use in your baked goods!
All you need to make your own Vanilla Extract at home is Vanilla Bean Pods (Either A or B grade), and Alcohol. I use regular, unflavored Vodka to achieve a natural Vanilla flavor, but you can experiment using any other drinking alcohol of your choice for a unique tasting extract. You will also need glass bottles or jars with a very tight seal. I recommend these from Amazon: 16 oz. bottles.
Most vanilla beans these days are from Madagascar, Tahiti or Mexico, and on average cost $6 for a single pod. After much research, I found a great deal on Madagascar Vanilla Beans on Amazon for $2.5 each,; $25 for a pack of 10 beans. These are perfect for making your own extract, with great results!
All you need is a little patience! 3-12 months of patience, that is! The little seeds in the picture to the right are what provide all the flavor to your extract! Leave them in the bean when making extract, or scrape them out and put them into a homemade Vanilla Bean Ice Cream!
Vanilla Extract Ingredients:
2 Cups Unflavored Vodka (Or Alcohol of your choice)
5-8 Madagascar Vanilla Beans
Directions:
2 Cups of Alcohol will fit perfectly into a 16 oz. bottle. Use a funnel or a Pyrex to pour the alcohol into the bottle.
On a cutting board, cut 5-8 Madagascar Vanilla beans in half and place them into the 16 oz. bottle. The intensity of the flavor of your vanilla depends on 2 things; how many beans you use, and how long you let the Vanilla Extract age. You can begin using your Vanilla around the 3 month mark, but the flavor will continue to intensify as long as you have the beans in the bottle. I typically use 5 large Madagascar beans and let the Extract age for at least 12 months before starting to use it.
Vanilla beans can be used for multiple batches of extract as well (until the flavor runs out, in which case, just add more beans to your container!) After 12 months I remove the beans from the bottle and start a new batch.
Once your beans are sitting in the sealed container with your alcohol, as it ages, give the container a shake a few times a week for the first couple months. I like to keep my newest extracts in my frequent range of sight so I can just give them a quick shake whenever I'm passing by in the kitchen!
Let me know if you're using our Vanilla Extract recipe and tag us on Instagram @The_Yes_Chef or using #TheYesChefKitchen
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