Okay, so nothing new here. Vanilla extract made at home is easy and I finally got around to trying it out. I’d all the plans to make this before I bought my new computer and then never transferred my information and links over from my laptop. I was inspired by my best friend Paxye who has made vanilla extract a couple times now and a blog called Mike’s Table I saw on Food Gawker way back when. He provided more than just the how with a little bit of why…
Mike suggests that in order to meet the FDA standard of vanilla extract strength you need to add 6 beans per cup of alcohol. He suggests that vodka is the most suitable choice of alcohol to best showcase the vanilla flavour. My favourite part of his post though is his recommending treating the extract as your vanilla compost. Anytime you use vanilla bean in your baking or cooking to throw the leftovers in the extract. Occasionally you can top up the used extract with more alcohol to ensure it never goes dry.
I bought my vanilla beans from The Organic Vanilla Bean Company who offer great quality beans at even greater prices. Even with my new big pile of beans I decided to try only two cups worth of extract for a first try. I can’t wait to try it out in a couple months!
- 6-8 Vanilla Beans (bourbon, tahitian or a mixture of both)
- 1 cup Vodka
- Slit vanilla beans open. Scrape (or not) the bean’s contents out and put both parts in the jar.
- Add vodka and seal the jar with a good lid. Shake every day or so for about 30 seconds.
- Let sit in a cool dark place for 2 months before use.