 It’s funny the things that make you feel like a homesteading rockstar…
Like making homemade vanilla extract for example.
I’ve been making homemade vanilla extract for several years now, and it’s definitely on my list of “never-buy-again” foods. It’s so easy, it practically makes itself. Now that’s my kind of recipe. 😉
Is it cost effective?
If you are comparing it with purchasing real vanilla extract from the store, then yes, making vanilla extract at home is by far the more frugal option.
However, if you are comparing it to the imitation vanilla extract (aka flavored grey water) then making this at home will cost you more. But, paying a little more is very, very worth it to me, since imitation extract is nothing more than a bunch of chemicals. It’s not even really food. Plus, I use my homemade vanilla extract in everything, from milkshakes to cookies, so I love being able to make large quantities at a time.
And… homemade vanilla extract makes a great gift! Just be sure to start it several months before you want to give it away.
Do I have to use alcohol?
As far as I know, yes you do. I don’t believe they are any substitutions. A reader just informed me that she makes her vanilla extract using glycerin and water instead of alcohol. I would suggest doing a quick Google search if you are interested in more info regarding that method. It sounds like a great alternative if you’d rather not use alcohol. I just use cheapo vodka, and a bottle will make several batches. I think you could also use rum or bourbon, if you wish.
Where on earth do you buy vanilla beans?
I recommend looking online. My natural foods store carries them, but they are very expensive and seem rather dried out. Amazon is a good place to look if you can’t find them locally (affiliate link). Vanilla beans are usually way cheaper if you buy them in bulk–plus that saves you on shipping too. Homemade vanilla won’t go “bad,” so it would be feasible to make an entire year’s supply at one time.
How to Make Homemade Vanilla Extract
You will need:
- Vodka, bourbon, or rum (I usually make 1-2 quarts at a time, but you can use whatever amount you have)
- Vanilla beans– I use 6-7 beans per quart jar–but this is very flexible (where to buy vanilla beans–affiliate link);
- A glass container
Instructions:
Split the beans lengthwise to expose all the good stuff inside. Then chop them into 3-4 inch pieces.
Place the beans into your glass jar and fill to the top with vodka.
I’ve heard a variety of opinions on how long the beans should steep. It seems as though the range is anywhere from 2 to 8 months. The larger the jar, the longer it needs to sit. But I think 2 months would be a sufficient amount of time for a smaller container (such as half pint). The vanilla won’t go bad, and the longer it sits the better it gets, so no worries if you happen to forget about it for a few months!
And bam! That’s it. Really.
Use your homemade vanilla extract in, well, pretty much everything!
Notes:
- Glass jars or containers are ideal to avoid any possible chemicals leaching into your vanilla from the plastic. My favorite size is a quart mason jar. Half pint size canning jars are perfect for keeping smaller amounts handy in your spice cupboard. Or if you are feeling creative, watch your local thrift store for cute little glass jars (that’s where I got the one I’m using in the photos)
- You can reuse the beans after their initial steeping period, so don’t throw them away! Just remove the finished vanilla extract and refill the jar with fresh vodka. It might take a little longer the second time, but it will still work.
- You can make other extracts at home too. Here’s my DIY Mint Extract Tutorial.
How to Make Vanilla Extract
Ingredients
- 6–7 beans for a quart of vanilla (or just 2 for a half pint) (like these)
- Vodka to fill jar
Instructions
- Split the beans lengthwise
- Then chop into 3-4 inch pieces
- Place the beans into your glass jar and fill to the top with vodka
- Steep 2 to 8 months (2 months should be fine for a pint, but the longer is sits the better it gets so no worries if you forget about it for a few months)
Happy extracting!
Thanks for the detail on making vanilla. This is something I read about somewhere and how easy it was to do. I just had not looked into seeing where to get the beans from.
I am going to start some this week for Christmas gifts! Thank you!
I love homemade vanilla. Thanks for doing a blog on it! I did do my vanilla extract with glycerin and water(reverse osmosis)and it tastes just as great. I don’t drink alcohol and so I make all my tinctures with glycerin. I haven’t had anything go wrong yet (knock knock 🙂
Jacque- thanks so much for sharing this! I had never heard of this option before, I’m going to add it to the post if you don’t mind. 🙂
I am new to this and wanted to know how you use the glycerin and water in this recipe? Thanks so much!
What amounts of glycerin and water?
I have been trying to find a way to make vanilla without alcohol. Is it a natural product? if so where do you get it or can you make it? I did try to look it up, but I am not having much luck on the instructions or where to buy it. Thank you!
Christy, I’ve never done the alcohol free method, but I did find these instructions online:
http://en.petitchef.com/recipes/homemade-alcohol-free-vanilla-extract-fid-870716
However, I have no clue how natural the glycerin is… If you try it, I would love to know how it works!
I know this post is a few years old, but I have tried the affiliate link for the beans and they’re no longer avaliable. Any other bean options?
Go to Banilla on Amazon for bulk beans.
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We started carrying vanilla beans at The Tiny House Farm store in 2016 so I thought I would add this to your question.
Be a little wary of grade B beans. Often these are poor quality and not really extraction grade according to our sources.
Vanilla has gotten really expensive (just short of the cost of saffron) in the last year due to crop losses and weather. There are a lot of short cuts being taken in the marketplace now because of costs (i.e.. lots of “grade B” vanilla).
The beans that are nice and flexible and kind of oily are the best. And really, making homemade vanilla is cost effective because you can keep using the same beans.
We actually left ours whole when we made our first batch using 4 Roses Bourbon. We just top off. It is so amazing in flavor. I would never ever want to buy the fake stuff again.
Thanks so much for the post Jill. I love your site! Brian and I are urban homesteaders (for now 🙂 )with our eyes set on owning more usable land in the next 6 years.
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Thank you for commenting on this. I used to buy Vanilla Extract from Sam’s until this fall when the size of the bottles is about a 1/4 of what I used to buy it for and the price doubled! There must be a huge shortage. I have been looking into making it, but boy are beans expensive right now!
Ebay.they have plenty of vendors. Good prices. I personally like Madagascar Bourbon vanilla beans. I currently have a batch of Mexican beans steeping, but I prefer the sweeter, more floral taste of the Madagascar bean. Also, keep in a place out of direct sun and shake the jars once a week. 6 months is the length of time I wait before I start to use it. When the beans have given their all, pop them into a container of sugar for a nice vanilla flavor. The little black seeds in your jars are part of the vanilla. Don’t filter them out. They look great in sugar cookies and they are what vanilla paste is made of.
Thanks for adding your insight Dave! Your vanilla sounds delicious.
I’ve heard of this method…had a friend who used some when we made homemade vanilla icecream, and there was nothing like it!! Someday I’ll get around to trying it. Thanks!
Thanks so much for sharing this. How simple! I have been the lucky recipient of vanilla gifts and haven’t had to buy it in a long time, but I’m going to get a batch started soon, because I’m getting low.
I keep reading in various places about making your own vanilla — I am definitely going to try this!
Glycerin may not be a panacea. It seems to adversely affect re-enamelization of teeth. The glycerin in your toothpaste = $$ for your dentist.
I imagine I will stick with the vodka.
Ciao, Pavil
Interesting. I had never heard that before, but I’m happy just sticking with vodka, too.
I have a batch cooking too. I think I started it in March sometime. I just opened the beans and dropped them all into the (glass) vodka bottle. I had to pour some of the vodka out first though. I split 16 beans and then popped them in. It is looking good. 🙂
I just ordered my beans and I am getting very excited to try this! I had always used imitation vanilla because it was cheaper until a few months ago. After looking closely at the label, I too realized it really is just sugared, flavored water. I can’t wait to make my own. Thanks for sharing this!
Oh fun! You’ll have to let me know how it goes!
I have made this for gifts but I used Capt. Morgan’s spiced rum instead of the Vodka and the recipients loved it. I will have to try the Vodka this time. I am curious to taste the difference. Thanks for all the info!
If you use the spiced rum, can you still use it for baking, or does the taste change?
Yes! I bake with it all the time and can’t tell the difference.
I have made it with Cognac for years….sooooo good!
I tried making the vanilla with vodka, but it always had that strong vodka smell. Did I do something wrong, will it make my food taste like vodka, do I need to keep it in a dark place? Thnk you for any help. I just found your site today and LOVE IT!!!!!!!! Thank you for sharing all of your information. God Bless
Hi Carrie! So glad you found me- happy to have you along for the ride. 🙂
I don’t think you did anything wrong. Mine has a little bit of an “alcohol” smell, but it’s not overpowering. I’ve never had a problem with it making my food taste like vodka, and the alcohol *should* cook out when you use it in baking. As far as I know, I don’t think it needs to be in an especially dark place. I just keep mine in my ‘baking’ cupboard.
I just started making my own vanilla as well and was told to add simple syrup to the bottle (1 part sugar : 1 part water, heat on the stove until all sugar is dissolved, then let cool before adding to your bottles). Just remove a little bit of the vodka (pour it into a mason jar or some other container to make another jar of vanilla with it), and replace it with the simple syrup. I did this with my current batch and it removed the vodka smell and doesn’t hurt the taste at all. Hope this helps!
BTW, I’m a first time visitor here. I found you through stacymakescents.com. Looks like you’ve got a lot of great information here! Can’t wait to read through your site. Thanks!
Cool idea- never heard of that before! Glad you found me- I love Stacy’s blog, too! 🙂
I have my first batch brewing in the cupboard right now & can’t wait til it’s ready! I do know that using rum is gluten free, for those gluten sensitive folks out there. Just a thought!
I am TOTALLY doing this! Like you, I use vanilla in almost everything! It kills me to pay nearly $8 for a teensy tiny little bottle of pure vanilla.
Curly, I think you’ll really love it! It’s so much cheaper and smells heavenly. 🙂
I’m with you! I hate paying so much for something I use all the time. I’m going to start making my own. Also, I use almost as much almond extract. Do you know of a recipe for that? I’m anxious to start making my own of everything! Thanks for sharing.
Yes, you can do almond extract! Same method. But up raw almonds without the skin. Pour into a jar of vodka. I’ve been doing extracts in my instant pot. I had vanilla done in half an hour! Have to do it in glass jars with lids tightly screwed on so you don’t lose alcohol. And never do this in a stove top pressure cooker because alcohol fumes are flammable.
How do you make the extract in an InstaPot?!?!
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you can actually make vanilla extract go “forever” by simply topping off your bottle of vanilla with your alcohol of choice (vodka, rum) every time you use your vanilla. 🙂 its great, that way you never run out! although i would say you should probably replace your vanilla beans every few years? not sure about that.
Hi Jill, Just wanted to let you know that I make the vanilla extract today. I have tried a few of the homemade recipes and just love your website. I will be back again for sure. Sandy
Yay! So glad you are enjoying the blog Sandy. 😉
Nice blog here! Also your website loads up
fast! What web host are you using? Can I get your affiliate link to your host?
I wish my site loaded up as fast as yours lol
Thanks! I use Black Chicken Host, which is a small hosting company that I absolutely LOVE! I know the owner and she has worked overtime to make sure my blog loads quickly and is safe from all the hacker attacks. I’ve already sent several other folks to host with them and they are all pleased. Not the absolute cheapest service out there (although the rates are still totally reasonable), but the customer service is priceless. 🙂 Here is a link: http://blackchickenhost.com/whmcs/aff.php?aff=002
Tell ’em The Prairie Homestead sent you!
Hi Jill ~
I LOVE your blog ~ You always have such useful info! I have a question about the vanilla. Does it matter what proof the vodka is? I made the vanilla several months ago but it doesn’t seem to get dark enough. I don’t know if I need to add more vanilla beans or change the type of vodka. Any suggestions? Thanks!
Hi Nancy,
I’m sure not what proof I usually get (don’t have a bottle on hand right now), but it’s nothing fancy I don’t believe. I just usually get the cheap stuff. You might try adding a few more beans if you’d like it darker. Good luck! 🙂
I never knew it was this easy! I will be heading to our local food co-op today to see if they have any beans. How do you know when the vanilla is actually ready to be used? 2 – 8 months is a wide variation or do you simply wait until it is dark? I love your blog!
Just wait until it is dark enough/strong enough for your tastes. Enjoy! 🙂
I am still waiting for my vanilla extract,it is up in the cupboard. I have also told my friends how to make it. In the mean time I did some goat fudge for Christmas and I must say it come out GREAT!!! My granddaughter and I made our sugar cookies and decorate them ,we do them every year together. Have a Merry Christmas and Happy new Year. Sandy
I have made my own vanilla extract. However, some of the small “stuff” from the vanilla beans is floating around in my vanilla jar. Is there a good way to get rid of it? I thought of a cheesecloth, but wondered if it would get lint in the vanilla. Any opinions would be helpful! 🙂
The vanilla seeds won’t hurt any product made with them. In fact they just enrich the vanilla flavor, so I never remove them, but I would think any small mesh tea strainer would work to remove the seeds if you really need them gone for aesthetic reasons.
I don’t take my beans out either
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Thanks! That’s a great idea! :
Do NOT toss your used up extracted beans! Put them with sugar in a sealed jar, or air tight shaker – (like Tupperware). Wait a few weeks, months……years… and voila! Vanilla Sugar!! Use in hot drinks, rolled cookie doughs, etc.
You can keep this method going, like a “Herman.”
I just found this post and i’m curious as to whether you can taste the alcohol or not. I am not an alcohol drinker and the smell makes me gag but i would love to try the recipe if the taste or smell is not present in the final product. I have glycerin for soapmaking but the thought of consuming it turns my stomach so i would rather try the alcohol. thanks
You can smell the alchohol when you open the jar, but I haven’t had an issue with tasting it in finished projects. (I don’t drink either.) 😉
I have noticed even the small bottles I buy at Aldi Foods for $1.99 sometimes smell strongly of alcohol when I use them. Doesn’t hurt finished products though 🙂
You can smell it but it cooks out.
Food grade glycerine. There’s a difference
Thank you for the post. I NEVER thought of doing anything as small as a half pint. I have had 2 beans and vodka for a while, and was waiting to get more $$ to buy more beans! Not anymore, I’m going straight into the kitchen and starting my first batch. 🙂 One question though – I’ve seen different posts that have said I should cut or split open the beans. Do you do this or do you just leave them whole? Thanks again and God bless!
I do like to split mine– just so the lovely insides are exposed– I’m assuming that gives more flavor. 😉
I’ve been making my own vanilla extract for several years now. After the first steep, I take the beans out and air dry them a bit, then put them in my sugar container to make vanilla sugar. Works great. I love it and I really feel like I taste the difference in the dishes I make.
Love the vanilla sugar idea!
Yes! I do this all the time once the vanilla has “fermented”. I keep vanilla sugar on hand for sprinkling on my homemade Ginger cookies before baking.
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I am making vanilla sugar since years, and I use it in any recipe that asks for vanilla extract, because I don’t like the taste of it Recently I started making the vanilla sugar with organic cane sugar and it turned out even better. Just cut a large vanilla bean in 1/2 and than cut lengthwise to open them and stick in a jar and fill with the cane sugar to the top of the beans. Once in a while shake the jar and wait about 2 weeks….Enjoy!
I bought vanilla pods about 12 years ago in Turkey and they’ve lived ever since in a canning jar full of caster sugar-the smell and taste is incredible-as I get near the end of the sugar I just top it up again-the vanilla flavour just seems to go on for ever!
Jill, Last Oct. I tried your vanilla extract and also did some lemon, I must thank you for this recipe cause it came out great. The lemon I used in my Lemon Goat Cheese Cake and everyone loved it. Two years ago we started our goat farm , even though it has been lots of work from feeding the kids and keeping them warm in winter. My granddaughter has named every kid, we are up to 6 milkers and 7 that will be moms soon. We are selling our cherve cheese to our local market and soon 2 more stores. Our farmers market is coming up in June also. We have 33 acres in Maine and although it has been lots of work we enjoy it . OOPS the puppy needs to go for his walk, catch you later Jill. Love your blog. Sandy
I like the lemon idea– I need to try that! So happy you are enjoying the blog! 🙂
Hi! Love your blog. I’m learning so much! I’ve been making vanilla extract with vodka for several years and just love it. I add about a dozen sliced, whole beans to the vodka bottle rather than pouring it out and making smaller batches. I’ve also tried making extract with rum and bourbon – both are great. I especially like using the vanilla-rum extract for things with chocolate – like choc chip cookies or brownies, and the vanilla-vodka extract for foods with more delicate flavors. The bourbon is still too new to try, so I’m not sure how I’ll us that, but I’m sure I’ll find a way!
I need to try some other liquors– so far I’ve only done the vodka, but the bourbon or rum sound like they’d be nice too!
Would it be possible for you to put a PRINT button on here for a print-friendly version of your posts for those of us who would like to print out how-to items like this, recipes, etc.? Thank you…
I hope to be putting in a print button soon. In the mean time, you can cut and paste the text of the recipes so you don’t end up printing all the images.
Hi!
I learned this method awhile back and bought a large batch of the same beans you first did, on Amazon, to make lots for Christmas gifts last year. I still have a lot of beans left, and have read conflicting storage advice. Do you have any good info on whether they can/should be kept for very long? Either in the freezer, just a ziplock, or if I need to re-vacuum-seal them to keep very long? Right now they’re just closed up as tightly as I could get them in a large baggie. But I’d love to know if there’s more specific instructions on keeping them good for a long time.
Thank you!
I have read that you do not want to refrigerate or freeze the beans. The trick is to keep the beans from drying out any more than they already are. I would wrap them in plastic, than wrap that tightly in aluminum foil. All plastic wraps (except aluminized) are somewhat porous and will leak moisture over time. Then keep them cool and in a dark place. You may be able to wrap them directly in the foil however there can be electrolysis problems with foil, did you ever put foil over a bowl of tomato sauce, the acid eats right through it.
I would look into “dry canning” for the long term storage.
I just opened my Ziploc wrapped vanilla beans that have been stored for several months… they were all moldy!!! I had used 4 bags as I could still smell them with fewer. I would definitely not recommend this option for long term. Also, I have since 2012 tried different liquors (vodka, brandy, rum) and they all have very little vanilla flavor and have a very strong alcohol smell. When you get the bottle of “good” vanilla, the first ingredient listed is water, and it has sugar, as well. I’m thinking that to get a comparable homemade version, there is more to it than “slice beans, put in vodka, steep for a few months”.
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The same for me. I had umpteen, tightly closed bags around my vanilla beans for several months, and when I opened them they were moldy, too. And the same goes for the smell. I use more vanilla beans than is called for and let them steep for much longer than a few months, and it still always smells like the vodka or bourbon. And the flavor after baking is still more of the liquor than vanilla. So disappointing for me. I used to be able to get some really good Mexican vanilla brought to me, and it smelled heavenly opening the bottle, and people always used to compliment me on how wonderful baked goods tasted because of the vanilla. I can’t get that vanilla any longer so that is why I started making my own, but it doesn’t compare.
And in addition to my initial comment above, I have not used cheap vodka or bourbon because I thought it wouldn’t taste as good, but apparently buying the better stuff hasn’t helped.
I’ve started mine seeping now, but since cutting the beans there’s a ton of “floaties” from the beans. Wondering if you strain this when it’s done seeping, they dissolve during the seeping or just use them? Thanks!
You can strain it if you want, but I usually don’t. I figure it adds more flavor. 🙂
Thank you so much for the recipe, beans are on order and the Martinique Rum is anxiously awaiting!
Love the comments about the “alcohol smell”. My Grandfathers neighbor did some renovations to his house a number of years ago. When they tore down a wall, hundreds of Vanilla Extract bottles came crashing to the floor. It turns out that during Prohibition, Vanilla Extract became the “drink of choice” for many. Evidently the neighbor did not want the evidence in his trash!
Oh my goodness! That is incredible–I didn’t know that… what a surprise!
I came across this earlier this year as an Ina Garten recipe on FoodTV.com, but she doesn’t split the beans to steep them, but during the show she did use the beans in recipes that needed vanilla beans. She just pulled it out of the brew, split, took the seeds and just continued adding to the original jar as you describe too. Multi purpose beans! I’m looking forward to my home made vanilla extract!
I have almost always used vodka to make my vanilla, but a friend gave me some made with brandy, and it is scrumptious. I add it to hot chocolate when I treat myself on those cold winter nights.
Do you pull at the vanilla beans after you are done letting it steep or just leave them. Thanks! I have been wanting to try this and just needed the reminder.
I usually just leave mine in. 🙂
In talking with a head chemist at a leading university, he taught me that in making tinctures (which is what you are doing in making your own vanilla) , it is basically pointless to be a purist in avoiding alcohol as our bodies have to convert the glycerine to alcohol to utilize it anyway. Also, in investigating further on my own, supposedly glycerin products have only a 2month shelf life whereas alcohol ones can last for two years or longer, depending on storage conditions. So, before someone invests time & $ into glycerine vanilla, they might want to take these other factors into consideration.
I didn’t know that Connie– thanks for chiming in!
My husband has a theory that I wondered if anyone has tried: He says that I could add water to Everclear and it would be similar enough to the “proof” of vodka that it would work the same for making vanilla. The advantage to this would be a lower cost, but I’m hesitant to experiment on a large batch just yet. If anyone has any experience with this, please share! Thanks!
I’ve been making my own vanilla for years-a few things I would recommend-Heat the vodka before adding to the jar will speed up the process and help rid the alcohol smell. Also most vodka is made with wheat so I use Ocean vodka which is gluten-free and organic-the cheap vodka may be the reason for the smell. Finally, I use a lot of vanilla beans in my baking so I just rinse off, add to the bottle and keep going! Thanks for your site!
This is a great tip Barbara! I’ve never tried heating it!
I am making a batch right now and can’t wait until it is done. I go through alot of Vanilla so this is more economical! Thanks for your website!
Hi Jill,
I love your blog and I’m excited to try this particular recipe. I had a question though. I was curious to try and copy King Arthur Flour’s Fiori Di Sicilia extract which is a vanilla citrus extract. It’s amazing and expensive. Do you think that adding orange or lemon peels to the vodka be a bad idea. I’m worried that perhaps they would go bad in the 2-8 months that they’re sitting there. Or perhaps trying to dry the peels first would be better? How would I do that? Thanks so much!
Hello,
What about using heated oil to steep the beans in? Or reducing oil and beans on the stove very low heat over a long period of time? I don’t know if oil would work or not figured I would ask.
One more thing does this recipe (being the one made with alcohol) have the taste of being really really vanilla? Or would u say it kinds of reminds any of u of a coffee flavor maybe like Kailua?
I am deffently going to try this way of making it with all types of liquors! One really good style specially for xmas would be to use fire ball wisky! It has the cinnamon flavor of a schnapps but its cinnamon infused whisky! Then to add the vanilla and smooth it out! YUMM!!! great for baking, funky cocoa, coffe, cocktails or just UP!
Maybe southern comfort also??? I used to have a cocktail with soco and vanilla pepsi wayyyy back when it was delicious! Both are male and female friendly I could come up with cocktail recipes lol bartender/mixologist!
Thanks eveyone for the other great ideas the vanilla sugar was fantasticit would also be wonderful for the sugar rim on fun desert-tinis!
I just remembered my last question haha …would using/cutting the beans the same way for extract work if I were to submerge them in raw organic honey? Or would maybe dried vanilla beans work better for something like that if it would work at all??
I am wanting to make a honey vanilla lavender fro-yo or ice cream just thought maybe lettinglavender and vanilla steep in the honey for a good length of time might work but if it is a good idea would fresh or dry be best?
I am so thrilled by all of these new ideas and recipes I have found he my mind is doung double time trying to use this one for many other things.
Love this site!
Thanks
Hmmm… interesting idea! I’ve never tried making infused honey, but it would be worth a try!
Vanilla beans are ordered and the vodka is patiently waiting on the counter 🙂 I’m planning to make Christmas gifts. Question….I was wondering if I could boil the vodka prior to adding the beans to get the alcohol out of it. I use vanilla extract in a few of my icings. For cakes, not a big deal since it will cook out.
Hmmm… I don’t know if that would work or not. I would imagine it’s just best to use it un-boiled, though.
actually, i do it even more simple…
open the bottle.
break the non-refill cap (if exist)
drop the open pods to the bottle
thats it..
ps
its much easier to use…
Instant pot!! Vanilla will be done in half an hour. It was two hours total from start to finish including cooling time! It is very dark and strong! I can’t wait to try almond, orange and lemon!!
Oh wow! Never thought of using an IP for that!
I love making my own vanilla. I think it has more flavor. I’ve heard (but haven’t tried) that you can warm up the liquor in a saucepan and that steeps the vanilla beans faster. I always do it like you have written but we use whiskey as per husbands request ?
LOVE This – been making homemade Vanilla Extract for years, everyone looks forward to their gift of it every year. Here’s a little tip for y’all – don’t throw those beans away… they still have a little bit more to give. I let the beans dry and then toss them into a canister with 5 lbs of sugar, let it sit for a bit and poof! Vanilla Sugar! Thanks for your blog – we love it!
Love that idea!
So many great ideas. A coworker of mine brought me some homemade vanilla back from a mission trip in Haiti many years ago. I never bought imitation vanilla again. I would love to try and make this. Also, what do you use vanilla sugar for? Do you just substitute it for regular granulated sugar in your baking? It sounds delicious.
I have been making this for years. I use at least 8-10 beans for a pint, potato vodka for gluten-free, and steep for at least 2 months, preferably 4 months. For the first few weeks, shake the bottle daily to get the batch going. I refill the bottle when it gets about half-way down. I always have two bottles going, so I have a “new” bottle to use whenever I top off my current bottle. I may also add a couple more beans if I think the mix is getting thin. After a year, or a couple of refills, I strain the remaining extract and put the beans and any seeds on wax paper and set them out to dry.
I use these dried, “spent” beans and seeds to make a lovely vanilla sugar (I let the dried beans sit in a nice organic sugar for at least two months.) Vanilla sugar also makes a great gift.
Finally — I now use Tahitian Vanilla beans exclusively — Tahitian beans (look for Tahitiensis at the end of the formal name) make a bit lighter and sweeter extract than Bourbon variety beans. (Most extracts are from Bourbon beans.) Bakers often prefer the Tahitian beans and I find I prefer the lighter taste now. Tahitian beans are more difficult to find and a bit more expensive — I always buy at least 1/4 pound of beans. I purchase from an on-line bulk supplier of both Bourbon and Tahitian beans.
As an aside — I have no idea why Bourbon beans are called that — it certainly has nothing to do with the liquor, as they are vanilla beans, not alcohol!
Yes– vanilla sugar can be subbed for regular granulated sugar. Enjoy!
Hi there Jill!
Apologies if this has already been asked but I didn’t see it. Does the lid of your mason jar affect the taste of the vanilla extract? I have learned that it gives some other things a metallic taste and would hate for that to happen to a gift I plan on giving. Thanks!
Sorry if I missed it but what is the best way to store the vanilla once it’s finished? Should it go in the fridge or can it stay out and if so, how long is it good for?
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Just in the cupboard is fine– it’ll last a loooong time!
The vanilla beans you linked in the recipe are no longer sold by amazon. Any suggestions for an alternative? I’ve been buying the beans at Whole Foods but it’s so expensive and I only get 2 per pack.
Have you tried pressure cooking the vanilla? With the Instant Pot rave lately, several folks are posting that they make their vanilla extract that way. I was just curious the difference in quality and taste compared to aging it in a cupboard for several weeks or months.
Thank You!
When using the vanilla does it need to be diluted? When I look at a commercial bought real vanilla it is usually alcohol & water plus vanilla beans. I am going to be making my own; hopefully it will be cheaper.
I have used brandy which does add a Little different flavor to cookies but it is a yummy flavor. I keep several bases going at all times. Peach brandy makes cookies over the top!
★★★★★
“since imitation extract is nothing more than a bunch of chemicals. It’s not even really food”
Literally everything edible is nothing more than a bunch of chemicals, Marie Curie. Stick to recipes and spare us your half-baked pseudo-scientific opinions, thanks.