Homemade Vanilla Extract
Total Time
5 minutes
Prep Time
5 minutes
Cook Time
0 mins
Rating
5 out of 5 stars
(9)
Ingredients
1 cup
- 4 whole vanilla beans
- 1 cup vodka (or see note below for a non-alcoholic substitution)
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Preparation
Step 1
Open the vanilla beans by using a paring knife to carefully split each bean down the middle lengthwise, cutting halfway through the bean so that the seeds are exposed.
Step 2
Place the vanilla beans in a glass jar or small bottle. Pour in the vodka and submerge the beans so that they are covered. Place a lid on the jar/bottle, and give it a gentle shake.
Step 3
Store in a dark place for at least 8 weeks, until the vanilla is a dark amber color.
Step 4
Use in any recipes that call for vanilla extract. If you would like to strain out the vanilla bean seeds, you can do so with a fine-mesh strainer. But it is recommended to leave the vanilla beans with their seeds in the jar. This way, you can continue to gradually refill the bottle with more vodka as you use the vanilla extract. The beans will last for at least two batches of vanilla extract.
Step 5
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Chef's notes
For a 4-ounce (1/2 cup) small bottle, you will need 2 beans and 1/2 cup vodka per bottle. (I cut the beans in each in half to help them fit in the bottles more easily.)
For the large 4-cup bottle, you will need 16 beans and 4 cups of vodka per bottle.
Non-alcoholic option:
In place of 1 cup of vodka, you can substitute 3/4 cup food-grade vegetable glycerin plus 1/4 cup water.
Cooking time listed above does not include the 4-6 weeks needed for the vanilla to soak.
