Best Vanilla Extract Recipes

VANILLA EXTRACT

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.

HOMEMADE VANILLA EXTRACT

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.

HOMEMADE VANILLA EXTRACT

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.

BOURBON VANILLA EXTRACT

Steps:

• Pour bourbon into a sealable jar and place vanilla beans in the bourbon. Seal the jar and store in a cool, dark place, shaking occasionally, for 8 weeks.

MADAGASCAR BOURBON VANILLA, BOURBON EXTRACT

Steps:

• Combine ingredients in a jar with tight fitting lid.
• Cover jar and let stand 4 weeks.
• Mixture will turn amber colored in a day or two.
• Shake every couple days and store out of direct light and heat.
• When bottle is 1/4 full add three to four more beans and more alcohol. Let stand for another week before using. Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don't remove them-they only add to the flavor. Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor. The vanilla beans are good as long as they have a vanilla scent. When they have lost their scent, discard and replace with fresh beans. The beans can be removed from the alcohol and scraped or chopped and use them in recipes in place of the extract if you want a strong vanilla flavor.

HOMEMADE VANILLA EXTRACT

Steps:

• Place vanilla beans in a clean jar with lid. Pour vodka over beans, and place lid on jar. Allow to sit in a cool dark place for 3 to 5 months, shaking jar occasionally.

HOMEMADE VANILLA EXTRACT

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.

VANILLA EXTRACT

Steps:

• Slice vanilla beans lengthwise and cover with vodka (use 1 cup for every 2 beans). Seal and store in a cool place, shaking occasionally, for 2 months before using.

NOT YOUR MOMMA'S VANILLA EXTRACT

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.

INSTANT POT® VANILLA EXTRACT

Steps:

• Split vanilla beans with a very sharp knife.
• Pour vodka into a mason jar and add vanilla beans. Place a lid loosely on the jar.
• Place a trivet in a multi-functional pressure cooker (such as Instant Pot®) and set the mason jar on top of the trivet. Pour water into the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer mixture, including vanilla beans, into a glass bottle, and seal tightly.

HOME BREWED VANILLA EXTRACT - HOMEMADE - COPYCAT- CLONE

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.

NON-ALCOHOLIC VANILLA EXTRACT

Steps:

• Slit beans down the middle, and scrape down seeds.
• Place both in glycerin and warm water.
• Place in a dark jar (or a light jar in a dark place).
• Let sit for a month or so.
• Shake often.
• Strain. (optional).

HOMEMADE VANILLA EXTRACT

Steps:

• Fill a quart mason jar with vanilla beans standing on end. Top up with brandy to cover the beans and seal. Let it sit for a month before using to allow the vanilla to permeate the brandy. Top up with fresh beans and brandy from time to time.

RUTH'S HOMEMADE VANILLA EXTRACT

Steps:

• In Ruth's own words:.
• I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
• Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
• (By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
• Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
• That's it!
• Now you just have to wait for it to steep.
• I'll tell you why I cut up the beans, rather than leaving them whole.
• The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
• Vanilla beans are long and thin, and will stand up vertically in the bottle.
• If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
• Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
• The longer the beans steep totally submerged the stronger the flavor of the extract.
• That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
• The remainder I leave in the vodka bottle to further infuse with flavor.
• By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
• Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
• Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
• Okay, so now it has to steep for a couple of months.
• It will get darker and darker over time; strain before using.
• I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
• Here's the fun part: the same vanilla beans may be reused to make more essence!
• When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
• When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
• You really cannot imagine how much flavor these beans contain!
• I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
• As long as you see the color come through, the flavor will also be there.
• As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
• I have been making all my own vanilla extract for years using this method with excellent results.
• Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
• When making the extract yourself, however, you have control over the quality of the vanilla beans used.

MAKE YOUR OWN VANILLA EXTRACT!

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.

HOMEMADE VANILLA EXTRACT

Steps:

• Using a sharp knife, slice the vanilla beans open lengthwise to expose the seeds. Tuck the beans in the jar or bottle and pour in the vodka. Close the jar, shake it a few times, and place it in a cool, dark space. Let the jar rest for 6 to 8 weeks, shaking it again once or twice a week. The mixture will get darker and darker over time. When the extract starts to run low, top it off with more vodka and shake again. Also, whenever you use a vanilla bean, don't hesitate to add it to the jar after you've used it. This will continue to "feed" your vanilla extract and it should keep forever. Vanilla Variations: Vanilla Sugar: Split 2 vanilla beans and scrape the seeds into an air-tight container with 3 cups granulated sugar. Cover the beans in sugar and tightly seal. Let the sugar sit for 2 weeks. Use just as you would use regular granulated sugar.
• Vanilla Almonds: Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.

VANILLA EXTRACT

Steps:

• 1. Fill a mason jar or bottle with vodka. After you use the seeds of a vanilla bean in a recipe, rinse off the vanilla bean and put it in the vodka. You'll need at least 3 vanilla beans in there for at least 3 weeks to get a good extract going, but it's fine to use more beans, too. Your extract is ready when it is a lovely brown color and it smells like vanilla.
• 2. Either pour the extract it into a new bottle and start over or keep topping off the working bottle with vodka and keep shoving more vanilla beans into the bottle. As long as you don't let it get too empty, you can keep using the extract indefinitely even as you continue to top it off.

VANILLA EXTRACT

Steps:

• Put the vodka in a sterilized glass container.
• Break or chop the beans into pieces and drop into the vodka.
• Cover the vodka with a lid.
• Let sit on a shelf for 2 weeks, shaking every other day.
• Use a tad bit less than you would regular vanilla extract.
• When you are gettting low, just add more vodka if the beans still smell good.

MAKE YOUR OWN VANILLA EXTRACT

Steps:

• 1. 1 Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected. 2 Put vanilla beans in the actual bottle of Vodka. You may have to remove about a 1/2 of the vodka in order to get the beans to fit. Then top the bottle off with the extra vodka before sealing it up. 3 Give the bottle a good shake every once in a while. Store in a dark, cool place for 6 weeks to 6 months. 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, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.
• 2. Purchasing beans can be done over the internet.. I will supply you with websites. See below for links/you may hve to copy and paste the addresses to yoru browser window.. http://www.theposter.com/vanilla2.html

DEBI'S HOMEMADE VANILLA EXTRACT

Steps:

• Place vanilla beans in a jar with a lid; pour vodka over them. Seal; keep in a cool, dark place, shaking occasionally. Strain and rebottle after at least 3 to 5 weeks. Flavor is better if extract has steeped for 2 to 3 months before using. Tip: Stir up a sweet & easy topping to spoon over pound cake...just mix a pint of sliced ripe strawberries with 1/4 cup strawberry jam and 1/4 cup orange juice.