Homemade Vanilla Extract Recipes

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.

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.

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.

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.

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.

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.