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
All you need are fresh beans and cheap booze to make an ultra-flavorful extract at a fraction of the cost. All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
What is the best vanilla bean to use to make vanilla extract? ›
Grade B is typically recommended for making homemade vanilla extract. These beans are supposed to be drier and perfect for long soaking in alcohol. I've used both – and maybe I've been lucky but both beans were easy to cut open and use.
How long does it take to make homemade vanilla extract? ›
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.
How many times can I reuse vanilla beans to make vanilla extract? ›
Saves money: store-bought vanilla extract can cost up to $4 an ounce! 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.
Why does my homemade vanilla extract still taste like vodka? ›
Answer #2: Alcohol is normal. 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.
How long will homemade vanilla extract last? ›
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 shelf life of my vanilla beans?
How long do vanilla beans last in homemade vanilla extract? ›
You can leave the vanilla beans in the bottles indefinitely and continue to top up the jar with alcohol as you use the extract. Alternatively, you can make vanilla sugar with the used vanilla beans. Place the old vanilla beans in some granulated sugar to infuse the sugar with vanilla flavors.
What is the best alcohol to make vanilla extract? ›
The FDA dictates that a pure vanilla extract needs to be at least 70 proof or 35% alcohol, and this makes Vodka an ideal choice for vanilla extraction.
Can you reuse vanilla beans when making vanilla extract? ›
If you've got a vanilla bean that you've split and scraped the seeds out of for a baking project, you can totally breathe new life into that bean by throwing it into a batch of vanilla extract. Beans you've already used in a batch of extract can be reused in the next batch.
Why is my homemade vanilla not dark? ›
As the vanilla extract sits, it will get darker. You want the beans to soak in the alcohol for at least 2 months before using it. The flavor will only get better with time. Make up several batches of vanilla extract at once so you never have to wait for a batch to brew.
Not only is it cheaper, but the flavor is worlds apart from your average extract. Making your own vanilla extract is one of the easiest things you can do, and it can save you loads of money verses the stuff sold in stores.
How many times can you refill homemade 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. Once you've created your first batch of vanilla extract, feel free to reuse them in the next few batches.
What do you do with vanilla beans after making vanilla? ›
After drying out, leftover vanilla beans are brittle enough to be ground up alongside coffee beans if you dig the pairing. Alternatively, they can be reduced to a powder in a spice mill and added with other dry ingredients to any recipe that could benefit from a vanilla boost—take your pick!
Can you put too many vanilla beans in vanilla extract? ›
The nice thing about making your own vanilla extract is that you can add more or less beans as you'd like.
Do you cut vanilla beans for extract? ›
Split or chop the vanilla beans.
We're all kind of programmed to think a single vanilla bean in a jar of extract equates to premium quality, but splitting the bean in half or even chopping the bean into 1-inch pieces extracts faster.
Does homemade vanilla extract taste better than store bought? ›
If it's that sweet vanilla flavor you're after, simply buy a bottle of imitation extract from the store. But if you're looking for a more complex, balanced vanilla flavor and aroma, it's worth reaching for pure vanilla extract. Or…it may be worth making your own.
Is homemade vanilla extract stronger than store bought? ›
Everything you have ever heard about homemade vanilla extract is untrue. It's not more intense, deeper in flavor, or less expensive than store-bought vanilla extract. I feel like kind of a jerk for even saying so, but there you go.
Does vanilla extract make a big difference? ›
The bottom line
Despite generally being used in small amounts, vanilla extract can enhance the flavor of your favorite dessert. Because vanilla extract is made from pure vanilla beans, it has a stronger, more complex flavor than vanilla essence, which is cheaper but artificially flavored.
How much of a difference does vanilla extract make? ›
Vanilla does offer more than just a bit of floral flavor. Sometimes it's a flavor enhancer and sometimes it's a flavor balancer. But to be honest, unless it's a vanilla cookie, it's not a true dealbreaker. Especially if you're making cookies that have lots of other flavors going on, like coconut or dark chocolate.
