Homemade Vanilla Extract
Vanilla extract is one of those ingredients most baking recipes call for and yet, I never really stopped to think how it was made or even what was in it besides vanilla. Then about a year ago, friends and other bloggers started talking about homemade vanilla extract and I thought it would be nice to have around the house. Not only did I like the idea of knowing the exact ingredients I’d be baking with, but vanilla extract at the grocery store can be expensive for a very small amount–usually 1.5-2 oz. can cost anywhere from 5-8 dollars.
So, I finally decided to go ahead and order the vanilla beans on Amazon (after checking to see if any local grocery stores had what I was looking for). I bought the swing-top bottles at a craft store (making sure to select food safe bottles) and the vodka ahead of time so I’d be ready as soon as the vanilla beans arrived in the mail.
Below is the process I used–from reading about vanilla extract the last few weeks, there are a variety of ways you can approach this, but if you need a starting point, check out my process below!
Ingredients:
- Tito’s Vodka (personal choice since it’s certified gluten free, but anything with a high alcohol content (35% or higher) would work.)
- Grade B Vanilla Beans (I used Grade A/B Madagascar Bourbon Vanilla Beans–pack of 10)
Instructions:
- Wash and dry the bottles you will be using (good to do this ahead of time).
- Using a sharp knife, slice each vanilla bean lengthwise. This helps open up the pod to release the seeds inside.
- Since I had 10 pods, I decided to use 5 in each 8 oz. jar. I read that it was good to use anywhere from 5-7 beans per 8 oz. of vodka. Whole vanilla beans are a bit of an investment, so keep that in mind.
- Using a funnel, top off each jar with the vodka being sure to cover the vanilla beans completely.
- Then, secure the lid in place and give each bottle a shake. You’ll see the seeds emerge.
- I added cute tags to each one and then set a reminder in my calendar that these will be ready to use in 8 weeks.
- It’s recommended to store the bottles in a cool, dark place and shake them about once a week to keep things moving.
I can’t wait to try this homemade vanilla in a few months! And the flavor will just keep getting better with time so Christmas 2019 will be extra delicious!
