This recipe started out as an "I wonder..." I wonder how much vanilla beans cost? I wonder how much vanilla is in vanilla extract. I wonder if homemade is better/cheaper/taster/etc than store bought. I wonder if you really just soak vanilla beans in ethanol. Anyway, you get the point. Being an experimentalist, I figured the best way to find out was experimentation! I started off with a smaller batch since I didn't know how it'd turn out. You can vary the scales based on your needs. I got some vanilla beans from Amazon. I went for the lower grade (B or extract) since the main difference between Grade A and B is just appearance. If you're going to chop/slice up the beans, appearance isn't a big deal. For the ethanol, vodka works well since it's pretty flavorless - you want around 80 proof or 40% ethanol by volume. I'd recommend going for the cheapest clean tasting or flavorless one you can find. Or just add water to Everclear. Then you literally just soak the vanilla beans in the ethanol and shake once in a while. :)
What's your favorite "I wonder..." recipe?
DIY Vanilla Extract
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 8 fluid ounces
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 4 | vanilla beans | ||||
| 8 ounces | 80 proof alcohol |
Methods:
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1. Gather all materials. |
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2. Slice vanilla beans in half. (optional) |
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3. Scrape out seeds. I just swirled the knife in the ethanol to remove the seeds. (optional) |
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4. Let beans extract. |
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5. Shake bottle occasionally while letting beans continue to extract. I would extract for a least a month and then taste it. If you'd like it stronger, just keep infusing. :) You can strain and discard the beans/seeds if you like, but I usually just leave them in and remove whatever amount I want to use. It's just less work. Depending on how long you extract and how much alcohol/vanilla you used, you may be able to repeat the extraction again after you use up the extract. |
Linked to: Fabulous Party, Inspire Me Monday, Wonderful Wednesday, Wine'd Down Wednesday, Party in Your PJs, Full Plate Thursday, Homestead Blog Hop, Thursday Favorite Things, Happiness is Homemade, Inspire Me Monday, What's for Dinner?, Melt in Your Mouth Monday, Over the Moon, Inspire Me Monday
Once I started making my own, I haven't bought any from the store. It's easy and makes a lot. :) Give it a try!
ReplyDeleteThis is terrific! How long do the beans have to soak? What happens after that time? Do you strain the liquid and discard the beans and any seeds? I definitely want to try this!!
ReplyDeleteWow! Thanks for those questions. I really didn't address them in the post!
DeleteI would extract for a least a month and then taste it. If you'd like it stronger, just keep infusing.
You can strain and discard the beans/seeds if you like, but I usually just leave them in and remove whatever amount I want to use. Depending on how long you extract and how much alcohol/vanilla you used, you may be able to repeat the extraction again after you use it up. For example, I used to have two bottles going, and I would fill/extract with one bottle while I used the other bottle, and then when I used up the other bottle, I would repeat, but with the other bottle.
Hope that makes sense and thanks for asking! :)
This looks so easy! I'll have to try it! Thanks for sharing at the What's for Dinner party. Have a great Thanksgiving.
ReplyDeleteI was surprised how easy it was the first time I tried it as well. :)
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