HOMEMADE VANILLA EXTRACT
Provided by Damaris Phillips
Time 5m
Yield 8 to 12 ounces extract
Number Of Ingredients 2
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.
HOMEMADE VANILLA EXTRACT
Homemade vanilla extract! What could be better and cheaper! I use Madagascar vanilla beans.
Provided by RE_BEKAH
Categories 100+ Everyday Cooking Recipes
Time P21DT5m
Yield 200
Number Of Ingredients 2
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.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 0.7 g, Sugar 0.7 g
VANILLA EXTRACT
Provided by Ina Garten
Time 3m
Yield 1 bottle
Number Of Ingredients 2
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.
MAKE YOUR OWN VANILLA EXTRACT!
A basic recipe for homemade vanilla extract, with a variation using sweetener, to make it taste more like store bought vanilla. Corn syrup or sugar helps extract and develop the flavor from the vanilla pods (corn syrup dissolves more easily). Using a variety of vanilla pods (Madagascar, Indonesia, Tahitian, Mexican) will produce a vanilla extract with a much more complex flavor and aroma. Try using Madagascar pods as a base, adding Tahitian and Mexican pods for additional flavor/fragrance notes. Vodka is used most often(you can also use rum or brandy) because it usually has the hightest alcohol content. You can double or triple this recipe.
Provided by Sharon123
Categories Mexican
Time P1m
Yield 1 cup
Number Of Ingredients 3
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.
Nutrition Facts : Calories 513.1, Sodium 2.2
HOMEMADE VANILLA EXTRACT
Homemade vanilla is fun to give in decorative bottles with attractive labels. Share it with special friends who like to cook or bake. -Becky Jo Smith, Kettle Falls, Washington
Provided by Taste of Home
Time 5m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- Place vanilla beans in a tall jar; cover with vodka. Seal jar tightly. Let stand in a cool dark place at least 6 weeks, gently shaking jar once a week.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE VANILLA EXTRACT
Make your own vanilla extract, a great use for those empty vanilla pods and a real money-saver if you whip up bakes and cakes often
Provided by Jane Hornby
Yield One small jar
Number Of Ingredients 2
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.
Nutrition Facts : Calories 12 calories
NOT YOUR MOMMA'S VANILLA EXTRACT
This lasts for years. You can keep topping it off with vodka once in a while as you use it; just remember to give it a good shake. You can also make vanilla sugar by putting a split vanilla bean into a jar of white sugar.
Provided by lwilliams001
Categories Everyday Cooking
Time P10DT7h7m
Yield 48
Number Of Ingredients 2
Steps:
- Cut each vanilla bean lengthwise with a sharp knife or scissors, leaving 1 inch uncut at each end of the bean. Place split beans into the bottom of a glass jar or bottle. Pour vodka over the beans to cover completely. Screw or fasten the lid on the jar and shake. Store, shaking the jar occasionally, in a cool, dark place for at least 2 months.
Nutrition Facts : Calories 14.8 calories, Carbohydrate 0.9 g, Sugar 0.9 g
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