Homemade Vanilla Extract
By the Gracious Vegan
Making your own DIY vanilla is easy, once you assemble the components. Homemade vanilla extract is significantly less expensive than commercial vanilla, too. It’s easy and fun to make, although it is not instant: you’ll need 2-4 months of steeping time before it’s ready. Follow this vanilla extract recipe for great results.
You can find many recipes online for Instant Pot vanilla extract – putting the liquor and vanilla beans in a mason jar and steaming them on high pressure for 30 minutes. There are numerous warnings on discussion groups about this practice, and I’ve concluded that the danger of heated liquor fumes in my kitchen is not worth the risk, so I’m going with the old-fashioned method for this homemade
vanilla extract recipe.
Choose the beans
You’ll need 2 to 3 beans for every 6 ounces of liquor or 3 to 4 beans for every 8 ounces. (Use the smaller amount if your beans are particularly long or thick.) You can buy Madagascar beans or Tahitian beans online for $0.75 - $1.50 per bean (Grade A or Grade B works.) Mexican vanilla beans are usually more expensive and have an earthier flavor.
Choose the liquor
For traditional vanilla extract, use vodka, brandy, or another neutral-flavored liquor. Rum and bourbon whisky add flavor of their own to an extract, so use them only if you want the final product to reflect their flavor.
It’s possible to make nonalcoholic vanilla extract using vegetable glycerin, a sugar alcohol derived from plants. It will add a sweet flavor to the extract that vodka or other alcohols will not. See how to make nonalcoholic extract here.
Equipment
Bottles. You can use any sized bottle or jar; just make sure it is very clean and has a tight-fitting lid. Swing-top bottles and hot sauce bottles are nice for gifts (you can find many choices and sets online). You can also use larger jars, like mason jars, and pour the extract into smaller bottles later.
Funnel that fits with your bottles
How to make vanilla extract
Slit your beans length-wise, starting just below the stem and cutting all the way to the bottom.
Add the beans to your jar or bottle.
Pour in your alcohol using a funnel. Make sure the beans are fully submerged (you may need to cut or fold the beans more). Seal the jar with its cap.
Store in a dark place or in a paper bag. The location should be neither too warm nor too cold (i.e., not in the refrigerator).
Let the extract infuse. It will likely take 2-4 months. Look for these signs:
The liquid should be dark golden or brown. The darker the color, the stronger the vanilla flavor.
There should little flecks that have settled to the bottom of the jar.
There should be a noticeable vanilla aroma.
Toss out the vanilla beans? No. You have several choices: leave the beans in the bottles indefinitely. Or you can make vanilla powder. Let the pods completely dry out, then grind it in a small spice grinder or coffee grinder (note that the powder will be darker than commercial vanilla powder, but that does not seem to affect the taste).