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You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.

A dear reader named Jill emailed me last year and said that once she began making her own vanilla extract, her baked goods tasted even better than before. She told me the secrets are to use extra vanilla beans and let the extract sit for at least 6 months before using.

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If you open a bottle of some store-bought vanilla extracts and a bottle of homemade vanilla, you will immediately smell the difference. And this difference directly transfers into your homemade baked goods.

Vanilla beans are expensive, but 6 of them (a little over 1/2 ounce or 15g total) make an entire CUP (8 ounces) of vanilla extract and you can reuse the beans. Compare that to $4 for 1 ounce of store-bought extract.

This recipe DOES NOT make Vanilla extract. Legally, it is NOT vanilla extract unless it meets or exceeds FDA standards: at least .83 weighed ounces of vanilla beans per 1 measured cup of alcohol with an ABV of 35-50%. Please correct your recipe ~ with your recipe, all you are making is vanilla-infused liquor.

Help. I used a mid-level bourbon (on hand) 2 years ago. I used the Madagascar vanilla beans linked. Last year, it was way too boozy so I added one more vanilla bean. This year, 2 years later, it is still too boozy. What did I do wrong? Is it the better bourbon just too strong?

My Aunt was making some double fold vanilla extract. She place in jars 6/18/22. She passed away and I just found the sealed bottles in a box of stuff I was given from her home. It has been in a cool dark environment since I received it. Is this still usable?

Hi Jerrilyn, All that cloudiness is all the vanillan from the beans and the oils. Some people will strain it but it adds to the flavor and looks of your finished product when baking.

Vanilla in Vodka takes one year to fully extract, bourbon and dark liquors 2 years. Vanilla beans have over 300 flavor components in them that take that long to fully extract. Beans get slimy from all the oils and are perfectly fine. If all were submerged you are good on that note but you really need to have 1 oz of beans for every 8 ounces of alcohol plus required time. If you do not you will end up with flavored alcohol and not true extract. If you add more beans to what you have and start the clock over you will be very happy with the end result.

This is closer to 1/2 fold vanilla, not full strength. The stuff you buy in the store is regulated by the FDA and that is a ratio of 13.35 oz of beans to a gallon of alcohol or .83 oz of beans to a cup of alcohol. You need to use more vanilla beans to be a true vanilla extract and not just vanilla flavored alcohol.

You end up with flavored alcohol, you still need to wait around 10 months if sous vide but it changes the flavor of the vanilla when it is heated. Even heated the over 300 complex flavor components will only extract with time, one year for vodka, 14-16 months for white rum and 2 years for dark rum and bourbon. There is a great book called the Art of Extracting out that showed me that all these other ways gives you sub par extract. Only once you taste it made with correct ratio and time will you understand the difference.

Hi KC, were you able to give the bottles a shake about once a week, or did they stay undisturbed in the box? Giving them a shake about once a week (and before using) helps disperse the vanilla bean seeds and give the vanilla extract its taste. We do recommend 6 vanilla beans per 1 cup of vodka, so you could try adding a few more vanilla beans to help add more flavor.

You need to weigh beans, not go by count because different beans can vary a lot in size. Per FDA you need .83 oz per 8 oz of alcohol between 70 and 100 proof. Most home cooks round up to 1 oz of beans to 8 oz of alcohol. Split and cut the beans, shake the bottle often to speed up extraction and your vanilla will be done in 4-6 months. You may need up to 10-12 beans depending on weight. I highly recommend buying online from a supplier as the price is much better.

I am excited that I found this recipe. I am wondering if I can use a larger bottle, than your suggested 8 ounce. I have 2 golsch bottles from vodka that was drank, and I am considering using one for making this vanilla. Have you used a larger bottle, or are the smaller 8 ounce bottles best? Thank you for your information.

Hi Kam, not necessarily. 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.

The work of hand pollination is painstaking, but not new. Long before Europeans took to vanilla's taste, the creeping vine grew wild in tropical forests throughout Mesoamerica. While the Totonac people of modern-day Veracruz, Mexico, are credited as the earliest growers of vanilla, the oldest reports of vanilla usage come from the pre-Columbian Maya. The Maya used vanilla in a beverage made with cacao and other spices. After conquering the Totonacan empire, the Aztecs followed suit, adding vanilla to a beverage consumed by nobility and known as chocolatl.

But the reality is that very little of the vanilla we consume comes from those precious pods. Today, most of what we eat is actually artificial vanilla flavoring. As Iain Fraser, a professor of agri-environmental economics at the University of Kent, recently wrote in The Conversation, less than 1 percent of the total global market in vanilla flavor is actually sourced from vanilla beans.

She adds that, when used in cookies and cakes, professional taste panelists have not been able to determine a difference in flavor between real and artificial vanilla because many ancillary flavor compounds diminish when heated.

So is the answer to move away from real vanilla, and toward more environmentally friendly ways of scaling up production of artificial vanilla? Assuming that we consumers are content with a simple vanilla flavor, perhaps. But we will undoubtedly lose something in the process.

Vanilla beans come in a number of varieties, but for baking, you want Madagascar vanilla beans. There are other varieties of beans that will impart different flavors: Mexican beans are rich, slightly spicy and warm, Indonesian are smokey and earthy with a woody and sometimes spicy flavor, and Tahitian are lighter, floral and fruity with anise and chocolate undertones. While they can be fun to play with, be aware that they will each lend a different taste to your baked goods, so choose accordingly.

This vanilla cake is the result of bringing together the best of Japanese sponge cakes and Western butter based cakes. It has the world renowned very soft, fluffy crumb of Japanese cakes and uses the Japanese baking method, combined with the buttery goodness and sweetness of Western cakes.

My local Winco has the best selection of bulk for our needs and are generally super inexpensive. However, their vanilla pods come in small plastic vials, 2 for $9. Is vanilla just getting super expensive and do you get yours plastic free?

Not sure how I linked to your site but glad I did, nice blog!! I make my own vanilla too, I also use vodka and sometimes bourbon. I have been purchasing my Madagascar vanilla beans from Olive Nation, good prices and fresh beans too! ?

And how it tastes? Do I even need to tell you what happens when pear juices bubble with lemon, butter and vanilla bean-flecked sugar for an hour? Pear caramel is what happens. And how it smells? Good enough that the UPS guy stays too long.

Arrange the pears in a large baking dish, cut-side up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the sugar. Nestle the vanilla pod among the fruit (I first slit my halves lengthwise into quarters). Pour the water into the dish. Dot each pear with some butter.

I adore roasted fruit! I have served apples in a similar way as I am not a hute fan or pear. I also do something similar in the summer when we BBQ. I will slice and pit some sweet Texas peaches and grill them for a couple of minutes per side. I let them cool slightly, making the skins easy to slide off, and serve them with a scoop vanilla ice cream and a drizzle of Golden Syrup. So good, and very popular after a rich meal.

Made this for Christmas Eve dessert, to go with the Gramercy Tavern Gingerbread. The house smelled heavenly in the afternoon while the pears were roasting. I had to let them cool (limited oven space, you know), but put them, covered with foil, in a 300 oven after dinner while opening gifts, and they were perfect, although I forgot about them for nearly an hour. (When I remembered, I turned off the oven and left them in to stay warm.) Guests were offered pears, gingerbread, vanilla ice cream and barely-sweetened whipped cream, and whether they chose one or all, everyone loved it. Thanks, Deb!

I tried these for Christmas dinner with not so good results. I used Anjou pears that were perhaps too juicy even though they were not overripe. The sauce was watery and the pears turned mushy only halfway through the recommended cooking time. I took them out and boiled the sauce down but it never really caramelized. I also thought the lemon fought with the vanilla so next time I would leave out the lemon.

Maybe the ripeness makes a difference, because I made this with Anjou pears bought a few hours before at the supermarket, and they cooked through in about a half hour, with the sauce caramelizing in the oven in that time. Then again, I also used about a capful of vanilla extract instead of the vanilla bean, and half brown sugar, half white, so maybe that made a difference. Thank you so much for the recipe! I love having easy, decadent desserts around. ff782bc1db