Homemade Vanilla Extract

Homemade vanilla extract! What could be better and cheaper! I use Madagascar vanilla beans.

Print Recipe

Prep Time 5

Total Time 5

Course lunch/dinner

Cuisine world

Servings 200 people

Calories 2491.6 kcal

Equipment

1 Airtight Glass Bottle or Jar Minimum 1-liter capacity, preferably dark glass for optimal storage.
1 Sharp Paring Knife For precisely splitting vanilla beans lengthwise.
1 Cutting Board For safe preparation of vanilla beans.

Ingredients

Main

10 vanilla beans split lengthwise
1 liter vodka

Instructions

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. The Gruntled Gourmand

Notes

For superior extract, always use high-quality vanilla beans like Madagascar Bourbon or Tahitian. Splitting the beans lengthwise significantly increases surface area, allowing for better flavor extraction. While vodka is the standard neutral spirit, experimenting with other clear, high-proof alcohols like rum or bourbon can introduce nuanced flavor profiles. Ensure the bottle is sealed tightly and stored in a cool, dark environment to prevent degradation of the vanilla compounds. Regular agitation (shaking weekly) aids in consistent flavor development. Patience is key; while 3 weeks is a minimum, a 6-month steep yields a much richer, more complex extract. Remember to replenish the vodka as you use the extract to maintain the continuous infusion process.