How is Vanilla Extract made?
Vanilla Extract with Alcohol
Ingredients:
- 6-8 vanilla beans
- 1 cup vodka, rum, or bourbon (35-40% alcohol by volume)
Instructions:
1. Prepare the Vanilla Beans: Using a sharp knife, split the vanilla beans lengthwise, leaving about an inch at each end uncut so they remain attached.
2. Combine Beans and Alcohol: Place the split vanilla beans in a clean glass jar. Pour the alcohol over the beans, ensuring they are fully submerged. You may need to cut the beans into smaller pieces to fit the jar.
3. Seal and Store: Seal the jar tightly. Store it in a cool, dark place, such as a pantry or cupboard.
4. Shake and Wait: Shake the jar gently every week or so to help infuse the flavors. Let it sit for at least 2 months for a mild flavor, or up to 6-12 months for a stronger, more intense flavor.
5. Strain and Use: Once the desired flavor is reached, strain the extract through a fine mesh sieve or cheesecloth to remove the vanilla beans. Store the extract in a clean, airtight container.
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Vanilla Extract without Alcohol
Ingredients:
- 6-8 vanilla beans
- 1 cup food-grade glycerin
- 1 cup water
Instructions:
1. Prepare the Vanilla Beans: Split the vanilla beans lengthwise with a sharp knife.
2. Prepare the Glycerin Mixture: In a saucepan, combine the glycerin and water.
3. Add Vanilla Beans: Add the split vanilla beans to the saucepan with the glycerin mixture.
4. Heat Gently: Heat the mixture over low heat for about 30 minutes, stirring occasionally. Do not let it boil.
5. Cool and Strain: Remove the saucepan from heat and let the mixture cool. Strain the mixture through a fine mesh sieve or cheesecloth to remove the vanilla beans.
6. Store: Store the vanilla extract in a clean glass jar in a cool, dark place. It will last for several months.
Both methods yield homemade vanilla extract that can be used in your favorite recipes. The alcohol-based extract will have a more traditional flavor, while the glycerin-based extract is alcohol-free and suitable for those avoiding alcohol.