How To Make Vanilla Extract
Most bakers would agree that the number one must-have ingredient in the pantry is homemade vanilla extract. Real vanilla extract can be rather expensive, but the good news is that it is very easy to make at home.
With a few simple ingredients and some time, the resulting homemade vanilla extract will be as good or even better than what is found at the store. And it will save you money.
It can make for a great holiday or year-round gift for your family and friends. Use smaller but fancier bottles when making the extract. Finish them off with a ribbon and give them to others to enjoy.
Read on to find out what makes a good extract versus a bad one. Learn how easy it is to make it at home.
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Ingredient Notes
Vanilla Beans – Madagascan-Bourbon Grade A preferred.
Vodka or white rum – by law, spirits used for vanilla extracts should contain at least 35% alcohol per volume (or 70-proof). I used Svedka Vodka and Wray and Nephew White Overproof Rum.
Vodka is the most neutral base for making vanilla extract, but other types of alcohol may be substituted. Rum and bourbon are also good alcoholic bases to use. They will result in different flavors and aromas once the vanilla beans have steeped.
Choosing Vanilla Beans
Grades
There are two grades of vanilla beans: Grade A and B. Grade A beans are plumper, longer, more supple, and dark. They can be split in half and scraped to remove the seeds, and they make high-quality extracts.
Grade B beans are shorter, drier, and not quite as attractive. They are better used for making extracts or infusing hot liquids, as cutting and scraping out the seeds may not be possible. They are also cheaper than Grade A beans.
Types
The two most commonly used types of vanilla beans are Madagascan or “Bourbon” beans and Tahitian beans. Each delivers a different outcome in flavor and aroma in the finished extract.
The extract made from Madagascan Bourbon vanilla beans is very classically rich and intense, with nice sweet and subtle notes of dried fruit and raisins.
Tahitian beans are less common. They have more floral and cherry notes that are easier to smell than to taste. Tahitian beans are, of course, acceptable to use and are even a bit less expensive, but if given a choice, go with the Madagascan beans.
Alcohol-free Extract
As an alternative to alcohol, glycerin can be used as a substitute. Glycerin is a sweet and thick syrup that acts as an excellent medium for your alcohol-free extract. Ensure that it is food-grade vegetable glycerin derived from palm, coconut, corn, or soybean oils.
Single Fold vs Double Fold
This feature has to do with the ratio of vanilla beans to the amount of alcohol used for an extract. By law, single-fold extract calls for 13 ounces (by weight) of vanilla beans per gallon of alcohol.
Double-fold requires 23 ounces of beans per gallon of alcohol. Many commercial bakeries make regular use of a highly concentrated 4x, 8x, or 12x fold vanilla extract.
Homemade Vanilla Recipe (Single Fold)
- Use the tip of a sharp knife to split 2 oz of vanilla beans down the middle, length-wise.
- Add the vanilla beans to the bottle. Trim the beans if they pass the bottleneck and add the short pieces back to the bottle.
- Pour 16 fl oz of vodka or glycerin over the vanilla beans until they are covered or the bottle is nearly full.
- Screw on the lid tightly and apply a label. Include the date produced and the type of liquid used. Let the vanilla extract steep in a cool, dark place for at least six weeks but preferably for 6 to 12 months for the best flavor. Gently shake the jar once a week.
Key Tips for Success
- Ensure the jars you plan to use are taller than the vanilla beans. Sterilize and dry the jars before making the vanilla extract.
- To sterilize jars, add them to a very large pot of water. Ensure they’re completely submerged and boil for at least 10 minutes. Sterilize the lids for 10 minutes in gently simmering water. Place them on a clean cooling rack upside down and allow them to dry fully.
- The longer the extract sits, the richer in flavor it becomes. Steep for up to a year for even more flavor.
- Alcohol-based vanilla extract can be replenished as it is used but may require a bit more steeping as the flavor will be more diluted.
Storage
The vanilla extract made with an alcoholic base will enjoy a typical shelf-life of 4 to 6 years. The glycerin-based extract has a shelf life of one year. Store in a cool dark place such as a pantry or spice cupboard, and shake the jar occasionally.
What is the difference between real vanilla extract and imitation vanilla?
Imitation vanilla is made from a synthetic flavoring called vanillin. It is often a modified form of pine bark, lignin, or other substances. It is easy to make, cheaper, and more readily available.
Real vanilla extract is defined by law as containing 100g of vanilla beans per liter of alcohol (or 13.35 ounces of beans per gallon of alcohol). The spirit should also be at least 35% alcohol per volume.
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Homemade Vanilla Extract (plus Alcohol-free Option)
Equipment
- 16 fl oz glass jar
Ingredients
- 2 oz (50 g) Vanilla Beans, Grade A preferred (about 10 to 16 beans depending on the size)
- 2 cups (500 ml) Vodka, or white rum (See Notes)
-OR-
- 2 cups (500 ml) Glycerin, non-GMO Food Grade Vegetable Glycerin
Instructions
- Use the tip of a sharp knife to split the vanilla beans down the middle, length-wise.
- Add the vanilla beans to the bottle. Trim the beans if they pass the bottleneck and add the short pieces back to the bottle.
- Pour the vodka or glycerin over the vanilla beans until they are covered, or the bottle is nearly full.
- Screw on the lid tightly and apply a label. Include the date produced and the type of liquid used.
- Let the vanilla extract steep in a cool, dark place for at least six weeks but preferably 6 to 12 months for the best flavor. Gently shake the jar once a week.
Notes
- By law, spirits should contain at least 35% alcohol per volume (or 70-proof). I used Svedka Vodka and Wray and Nephew White Overproof Rum.
- Ensure the jars you plan to use are taller than the vanilla beans. Sterilize and dry the jars before making the extract.
- To sterilize jars, add them to a large pot of water. Ensure they’re completely submerged and boil for at least 10 minutes. Sterilize the lids for 10 minutes in gently simmering water. Place them on a clean cooling rack upside down and allow them to dry thoroughly.
- The longer the extract sits, the richer in flavor it becomes. Steep for up to a year for even more flavor.
- Alcohol-based vanilla extract can be replenished as it is used but may require a bit more steeping as the flavor will be more diluted.
- The vanilla extract made with an alcoholic base will enjoy a typical shelf-life of 4 to 6 years. The glycerin-based extract has a shelf life of 1 year.