Homemade Vanilla Extract Food

HOW TO MAKE VANILLA EXTRACT

Steps:

• Cut the vanilla beans in half lengthwise with scissors or a knife. Leave a bit intact at the end if desired. Cut the beans down to fit the height of your jar if necessary.
• Put the beans in an 8-ounce jar. Cover with the vodka. Screw the lid on and give it a good shake.
• Place in a cool, dark place. Let sit for at least 2 months. The longer the vanilla sits, the stronger the flavor will be. While it's sitting, give the jar a shake every week, or as often as you can remember.

HOMEMADE VANILLA EXTRACT RECIPE

Steps:

• Have a clean 8 ounce bottle handy with a fitted lid.
• Gently slice vanilla lengthwise in half, no need to scrape. Place beans in jar. Fill with vodka. Shake. A funnel will make filling the jar easier.
• Always keep the vanilla beans covered with alcohol. You cut the beans into smaller pieces to fit the jar if necessary.
• Shake every week. Allow at least 8 weeks, at this point the majority of the curing process has happened.

HOMEMADE VANILLA EXTRACT RECIPE

Steps:

• Determine how much vanilla extract you would like to make. A standard 750 ml bottle of liquor contains slightly more than 3 cups of liquid. As a rule of thumb, 3-4 fresh vanilla beans will infuse nicely into 1 cup of alcohol.
• Use a sharp paring knife to split the beans. Place the vanilla beans into an impeccably clean glass bottle or jar with a tight-fitting lid.
• Pour alcohol of choice into the container-as an alternative, you can also drop the beans into a bottle of vodka or bourbon-just make sure the beans are completely submerged.
• Seal jar or bottle tightly then store in a cool, dry place for at least 12 weeks. Once a week, give the bottle a good shake to disburse and diffuse the vanilla beans. The vanilla flavor will intensify the longer the beans remain in the solution.
• Download the vanilla extract label printable and open in Adobe Reader. Print and cut out the labels where indicated and attach to bottles. Funnel prepared extract into individual bottles, including the beans if desired. Seal well. The extract will keep indefinitely at room temperature! Enjoy!

HOMEMADE VANILLA EXTRACT

Steps:

• Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don't fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottle or jar.
• Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
• Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I recommend at least 6 months for optimal flavor. 12+ months is great!
• As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you're gifting the vanilla or if you don't have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren't almost fully submerged.
• Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it's still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It's hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.

HOMEMADE VANILLA EXTRACT

Steps:

• Cut the vanilla beans in half so they will fit in the bottle. If desired, split the beans down the middle with a sharp knife. (You can do this to create more of a speckled look in your extract, although we have never noticed a significant difference in the outcome of flavor by splitting the beans).
• Add beans to bottle.
• Add vodka until full.
• Cap bottle and store in a cool, dark place for 8-12 weeks for full flavor to develop.

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.

VANILLA EXTRACT

Steps:

• Find a tall bottle that will hold at least a dozen vanilla beans. Fill the bottle with vodka. Let the beans marinate in the vodka for at least a month.

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 RECIPE

Steps:

• Sterilize your bottles and the caps and dry them prior to use
• Cut your vanilla beans in half (do not slice open) and place in the bottles. Use 1½ beans for each 4-ounce bottle.
• Using your funnel, pour the vodka into the bottle until full. Seal tightly and shake.
• Store bottles in a cool dry place and shake your bottles every day, for about 2 months. At the end of 2 months, your vanilla should be ready to use.

MAKE YOUR OWN VANILLA EXTRACT!

Steps:

• Using a sharp kitchen knife, cut a lengthwise slit down the middle of each vanilla bean.
• Cut vanilla beans into 1/2-3/4 inch pieces.
• Pour vodka into your container. If using corn syrup, add and shake to dissolve syrup. Sugar can be used, but is harder to dissolve.
• Add vanilla beans to container and shake.
• Keep vanilla extract in a cool, dark place, with the bottle tightly closed, to prevent evaporation and loss of flavor.
• Once each day, vigorously shake the container for 30-seconds.
• It will take at least 30 days for the vanilla extract to mature. The longer it sits, the stronger it gets. I know people who make this in July and don't use until December, when baking time begins and to use for gifts.
• Shake vanilla bottle before each use.
• As the contents of the bottle are poured out, top it up occasionally with additional vodka and a bit more corn syrup; about once a year add a couple more finely chopped vanilla pods.
• Occasionally spoon out some of the mass of vanilla pods that settle to the bottom of the jar for when you want a very intense vanilla flavor (such as homemade vanilla ice cream or butter/vanilla pretzel cookies).
• Another thing you could do is to remove some the vanilla beans from the alcohol, dry them thoroughly and place them in a canister of sugar to make vanilla sugar.
• You may want to use one-fourth to one-third the amount called for in most recipes as this has a very strong vanilla flavor.
• Small flecks of the vanilla pods will be in the vanilla extract - they provide additional flavor. They also appear as dark flecks in light-colored food, don't shake the bottle if you don't want the flecks to appear.
• Vanilla extract will stay fresh for two years unopened and for one year after being opened.
• Small bottles with the vanilla beans left in them make great gifts for friends who bake. Include the basic instructions and a few extra vanilla pods in case they want to make an even stronger extract or wish to make some vanilla sugar on the side.
• To strain and bottle for storage: Use a very fine strainer, coffee filter, or paper towel to strain.

VANILLA EXTRACT RECIPE

Steps:

• Slice vanilla beans in half lengthwise to reveal inside of beans. Cut if needed to make them fit into your jar.
• Place them in a tall glass jar.
• Pour the alcohol of choice over the beans.
• Cap tightly and shake gently.
• Store in a cool, dark place for at least a month, shaking occasionally. I prefer to leave 2-3 months for best flavor.

HOMEMADE VANILLA EXTRACT

Steps:

• Cut the vanilla beans in half crosswise, then use a sharp knife to cut a slit down the center of each and open.
• Place the alcohol in your jar, then add the vanilla beans and secure the lid tightly.
• Store in a cool, dark place for 8 weeks, shaking the bottle from time to time.
• After 8 weeks the extract is ready to use, and you can remove the beans and use elsewhere. (I leave the beans in which intensifies the flavor over time)

HOMEMADE VANILLA EXTRACT

Steps:

• Slice the beans open lengthwise and scrape out half the paste. Use the paste for another recipe. I made vanilla ice cream, and it tasted incredible!
• Place the spent vanilla beans (with half the paste still in the beans) in a clean jar and cover with the vodka.
• Put the jar in a cabinet and forget about it for a month.
• After a month, open the jar and see if it smells like vanilla or vodka. If it still smells like vodka, put it away for a few more weeks and try again. When you get that nice vanilla extract aroma, you can start using it. (Mine started smelling like vanilla after 3 weeks.)
• Top off periodically with more vodka. This should last for many months. When it stops smelling like vanilla, replace the beans or add another one.

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.

HOMEMADE VANILLA EXTRACT WITH ALCOHOL

Steps:

• Slice the vanilla beans through to the center.
• Drop the vanilla beans into the vodka.
• Label the bottle with the date.
• Wait 2-3 months before ready for use.

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.

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.

VANILLA EXTRACT

Steps:

• Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely.

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.

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.

HOMEMADE VANILLA EXTRACT FOR HOLIDAY GIFTS

Steps:

• Split the vanilla beans lengthwise to reveal the seeds (if the beans are taller than the bottles, cut in half to fit).
• Place 2 beans in each bottle, fill with the vodka and cap to seal.
• Place bottles in a dark cupboard for a month or longer, shaking every few days or so.