Best Homemade Vanilla Extract Recipes

HOMEMADE VANILLA EXTRACT

Steps:

• Place vanilla beans in a tall jar; cover with vodka. Seal jar tightly. Let stand in a cool dark place at least 6 weeks, gently shaking jar once a week.

HOMEMADE VANILLA EXTRACT

Steps:

• Roughly chop 4 scraped vanilla pods and pack into a smallish jar or bottle. Fill with alcohol, about 40% proof (I used 100ml white rum to four pods; vodka would also be good), and seal well. Shake daily. The extract is strong enough to use after just one week, but will benefit from a month of steeping. Store in a cool, dark place.

HOMEMADE VANILLA EXTRACT

Steps:

• Place vanilla beans in a clean jar with lid. Pour vodka over beans, and place lid on jar. Allow to sit in a cool dark place for 3 to 5 months, shaking jar occasionally.

HOMEMADE VANILLA EXTRACT

Steps:

• Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

HOME BREWED VANILLA EXTRACT - HOMEMADE - COPYCAT- CLONE

Steps:

• Combine vodka and vanilla beans in jar with tight fitting lid.
• Cover jar and let stand 6-8 weeks.
• Vodka mixture will turn amber colored in a day or two.
• After half the vanilla extract is used, add more vodka to cover the beans.
• The flavor in the beans is gone when vodka no longer turns a dark color.

RUTH'S HOMEMADE VANILLA EXTRACT

Steps:

• In Ruth's own words:.
• I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
• Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
• (By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
• Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
• That's it!
• Now you just have to wait for it to steep.
• I'll tell you why I cut up the beans, rather than leaving them whole.
• The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
• Vanilla beans are long and thin, and will stand up vertically in the bottle.
• If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
• Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
• The longer the beans steep totally submerged the stronger the flavor of the extract.
• That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
• The remainder I leave in the vodka bottle to further infuse with flavor.
• By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
• Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
• Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
• Okay, so now it has to steep for a couple of months.
• It will get darker and darker over time; strain before using.
• I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
• Here's the fun part: the same vanilla beans may be reused to make more essence!
• When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
• When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
• You really cannot imagine how much flavor these beans contain!
• I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
• As long as you see the color come through, the flavor will also be there.
• As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
• I have been making all my own vanilla extract for years using this method with excellent results.
• Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
• When making the extract yourself, however, you have control over the quality of the vanilla beans used.

HOMEMADE VANILLA EXTRACT

Steps:

• Fill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time.

HOMEMADE VANILLA EXTRACT

Steps:

• Using a sharp knife, slice the vanilla beans open lengthwise to expose the seeds. Tuck the beans in the jar or bottle and pour in the vodka. Close the jar, shake it a few times, and place it in a cool, dark space. Let the jar rest for 6 to 8 weeks, shaking it again once or twice a week. The mixture will get darker and darker over time. When the extract starts to run low, top it off with more vodka and shake again. Also, whenever you use a vanilla bean, don't hesitate to add it to the jar after you've used it. This will continue to "feed" your vanilla extract and it should keep forever. Vanilla Variations: Vanilla Sugar: Split 2 vanilla beans and scrape the seeds into an air-tight container with 3 cups granulated sugar. Cover the beans in sugar and tightly seal. Let the sugar sit for 2 weeks. Use just as you would use regular granulated sugar.
• Vanilla Almonds: Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.

DEBI'S HOMEMADE VANILLA EXTRACT

Steps:

• Place vanilla beans in a jar with a lid; pour vodka over them. Seal; keep in a cool, dark place, shaking occasionally. Strain and rebottle after at least 3 to 5 weeks. Flavor is better if extract has steeped for 2 to 3 months before using. Tip: Stir up a sweet & easy topping to spoon over pound cake...just mix a pint of sliced ripe strawberries with 1/4 cup strawberry jam and 1/4 cup orange juice.

HOMEMADE VANILLA EXTRACT

Steps:

• Put vanilla bean in a clean jar and cover with rum or brandy.
• Cap the jar and store in a cool and dark place for at least 6 weeks to let the flavor develop.
• Once a week lightly shake jar.
• Strain the vanilla extract through a cheesecloth lined strainer and into a sealed jar.
• Give as a gift with a recipe that uses vanilla or a handbaked gift.
• If giving at Christmas time I double or triple my recipe.

HOMEMADE VANILLA EXTRACT

Steps:

• Split the vanilla beans lengthwise, leaving them attached at one end. Place them in a 10- to 12-ounce bottle and cover with the liquor. Put on the top and shake vigorously. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.

HOMEMADE VANILLA EXTRACT

Steps:

• Open the bottle of vodka and remove the plastic pour spout. Then take a vanilla bean and cut it length wise and with a small shap knife and slowly scape all the seeds out of each half of the vanilla bean, and drop the seeds into the bottle of vodka. Continue in this manner until you have scaped all of the vanilla beans , at that point take the vanilla pods and drop them into the vodka. Replace the lid and shake the bottle for about a minute or so. You will see the flecks of vanilla floating aroung, don't worry it will not turn brown like the stuff from the store because it has no artificial coloring. Place the bottle in a cool dark place for abot 1 month to 6 weeks, the longer it sits the more vanilla is released. You never have to buy vanilla from the store again. he alcohol cooks out during the baking process so you will never have a taste of alcohol. I usually make 2 bottles at a time. I hope everyone enjoys this recipe. Grandsof4