The idea of a DIY vanilla extract has been floating around the food blog world for a little while. When I first read about the process, the instructions seemed so fastidious that I shrugged and clicked away. (This is, in passing, one of the challenges the recipe writer faces: providing the necessary dose of guidance, but avoiding instruction overload.)
Still, I was increasingly bothered by the imbalance between the wowing qualities of the vanilla beans I’d splurged on, and the dullness of the store-bought vanilla extract I had on hand. So, why not use the former to create a better version of the latter?
I was increasingly bothered by the imbalance between the wowing vanilla beans I’d splurged on, and the dullness of the store-bought vanilla extract I had on hand. So, why not use the former to create a better version of the latter?
Perhaps some of you will wonder, if I have fresh vanilla beans, why use extract at all? And the answer is that they don’t serve the same purpose. Fresh beans need to be steeped in a liquid ingredient (milk, cream, syrup…) to release their flavor, so they can only be used in recipes that call for such an ingredient, like sauces, ice creams, or custards. Vanilla extract, on the other hand, is ready-to-use and can be added directly, without steeping, to cake batters, cookie doughs, co*cktails, etc.
And really, as I found out when I looked into it with a little more attention, making your own extract could not be simpler: place vanilla beans in a jar, fill with liquor, close, shake, and wait. The process is even simpler than preserving your own lemons and you’ll likely wonder, as I did, what took you so long.
Vodka is often mentioned as the ideal liquor for this because its neutral flavor won’t overshadow that of the vanilla, but I opted to use rum, which I like to use in my baking (canelés, crêpes and yogurt cake without rum are like a kiss without a mustache*) and find a perfect match to vanilla. I love the complexity of the resulting extract, but you can use whatever liquor you prefer, provided it is about 40% alcohol.
Commercial vanilla extract is generally sweetened, too, but I see no reason to make the process more complex, and the quantities of extract used in most recipes are so small that it’s unnecessary to make up for the difference in sugar.
And of course, need I mention that homemade vanilla extract makes a great gift for the food enthusiast?
~~~
* “Like a kiss without a mustache” is a literal translation of comme un baiser sans moustache, a French idiom that means that one thing is pointless without the other. Similar, but less perky: comme un violon sans cordes (like a violin without strings) or comme une soupe sans sel (like soup without salt).
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Homemade Vanilla Extract Recipe
Prep Time: 5 minutes
Makes 240 ml (1 cup).
Ingredients
- 3 medium vanilla beans, or 1 1/2 fat ones
- 1 cup rum or vodka
Instructions
- Have ready a 1-cup glass jar or bottle with a tight-fitting lid; I used an empty (and clean, obviously) jar of jam. Pour boiling water into it, let rest for 10 minutes to sterilize, and pour out the water.
- Using a sharp knife, slice the beans open lengthwise to expose the seeds. Tuck the beans in the jar and fill with liquor. Close the jar, shake it a few times, and place it in a cool, dark cabinet; you may have to whisper a few words of reassurance if the jar is, understandably, a little frightened.
- Let the jar rest in there for 8 weeks, shaking it again once or twice a week, or whenever you remember to. The mixture will get darker and darker over time.
- You can start using your extract by the end of the eighth week. Use however much you need, and when you notice that you're running a little low -- that you've used, say, 20% of the extract -- top it off with more liquor (preferably of the same type) and shake again.
- And every once in a while, when you're using a fresh bean in a recipe, you can add the empty pod (rinsed off and dried if it's been steeped in milk or cream) to the jar (see note).
Notes
- If you continue to "feed" it this way, the extract will keep forever; just remove some of the older beans if the jar becomes too crowded.
- Remember that empty vanilla pods can also be placed in your sugar jar, olive oil bottle, or tea tin to flavor them, too.
https://cnz.to/ingredients-fine-foods/homemade-vanilla-extract-recipe/
Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.
FAQs
You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.
What is the shelf life of homemade vanilla extract? ›
What is the shelf life of my vanilla extract? When stored properly, vanilla extract will keep indefinitely, but using it within five years will allow for best flavor and aroma. Do not refrigerate or freeze, even after opening.
What is the best alcohol to make vanilla extract? ›
Choosing an Alcohol
- Vodka will give you the smoothest, purest, most unadulterated and well-balanced vanilla flavor and is my preference.
- Grain alcohol has more of a bite to it and typically pulls the flavor from the beans faster than vodka. ...
- Bourbon will yield a smooth, warm extract with caramel undertones.
Boil those bottles!
Some people like to sanitize them in a dishwasher, but I say there's no better way to sanitize than a dip in boiling water. I suggest keeping a large pot of boiling water on the stove top, that way you can dip the bottles one at a time as you work.
Is it cheaper to make your own vanilla extract? ›
A bit of simple math reveals that homemade vanilla extract is the more economical choice. Say you buy two 4-ounce bottles of the good vanilla extract from the grocery store every year. If each jar costs $18, that's $180 over a five-year span.
Why does my homemade vanilla extract taste like alcohol? ›
Remember that all "Pure" extracts are required to have a minimum 35% alcohol content, which is just as much alcohol that is in hard liquor. Alcohol is needed for extraction. Since this may be your first time making extract, you may notice characteristics that you didn't before in your store-bought "pure" extract.
Can you reuse vanilla beans after making extract? ›
After one year, in our experience, much of the flavor has been extracted, maybe even most of the flavor. But there is still some value. We have had positive experiences taking our one-year old vanilla beans and starting a new extract with them, but adding 50% new vanilla beans.
Can homemade vanilla extract get moldy? ›
Finally, at-home extract makers may may notice white fatty-matter appearing on their beans shortly after submersing them in alcohol. It can have the initial appearance of mold, but when you look closely you will see that it is actually the fatty vanillin oils being extracted. They will break down over time.
How many times can you use vanilla beans to make vanilla extract? ›
You can use vanilla beans for extract more than once, which makes them a gift that keeps on giving. Just know that the flavor will get weaker over time. Many recommend using them no more than four times.
Is it better to make vanilla extract with rum or vodka? ›
With Vodka, you get the taste of the pure vanilla bean, as the alcohol is completely tasteless. With Rum, you get a very sweet taste and the maximum vanilla taste. With Bourbon, while you do get a wonderfully enhanced vanilla taste, there are specific smoky notes that emanate through the extract.
For best flavor you'll want 4-5 vanilla beans for every 8 ounces (1 cup) of vodka. The quality of the vanilla beans is more important than the quality of the alcohol, so you don't need to buy an expensive bottle. Alcohol: 80 proof Vodka, (or brandy, rum, or bourbon, if preferred, for different flavor).
Why is vanilla extract in a brown bottle? ›
Many bakers recommend choosing brown or darkly colored bottles to minimize the amount of light hitting the extract. We've found that clear bottles are fine as long as they are stored in a cool/dark place.
Can I use a mason jar for vanilla extract? ›
Container: You can use any glass container you would like that has a lid. I like to use pint-sized mason jars with plastic lids. Waxed Paper: A piece placed between the lid and the jar helps to keep the extract from leaking when you shake the jar.
Why is vanilla extract considered hazardous? ›
Let's review some kitchen poison safety tips. Vanilla extract contains ethanol, the same type of alcohol found in beer, wine, and hard liquor (and other types of flavoring extracts, perfume, cologne, aftershave, and mouthwash, too). The amount of extract called for in recipes would not be dangerous.
What is the best rum for vanilla extract? ›
Bacardi Superior White Rum - This is a simple, affordable and very sweet rum. We like white rums because of their neutral flavor that allows the vanilla beans to be the star of your extract show, but since they are a sugar-based, they add sweetness to your vanilla that only rum can.
Is homemade vanilla extract better with bourbon or vodka? ›
With Vodka, you get the taste of the pure vanilla bean, as the alcohol is completely tasteless. With Rum, you get a very sweet taste and the maximum vanilla taste. With Bourbon, while you do get a wonderfully enhanced vanilla taste, there are specific smoky notes that emanate through the extract.
How many times can you reuse vanilla beans to make extract? ›
Re-fillable: Once you run out of vanilla, refill the bottle with Vodka and use the beans for another batch (they will last for up to two batches). Also, the vanilla extract wont expire as long as it's stored in a cool, dry place.
What is the best form of vanilla extract for baking? ›
If you're baking, imitation vanilla extract is a great substitute for pure vanilla extract. However, if you're making icing, pudding, creams, or a no-bake dessert, artificial vanilla can sometimes have a bitter aftertaste, so experts recommend sticking to pure vanilla extract.
What is the best jar for homemade vanilla extract? ›
Container: You can use any glass container you would like that has a lid. I like to use pint-sized mason jars with plastic lids. Waxed Paper: A piece placed between the lid and the jar helps to keep the extract from leaking when you shake the jar. It also helps to create a better seal.
