Vanilla—the warm, comforting scent that instantly calls to mind trays of fresh-baked muffins, cakes, and pastries cooling on the counter. Around here, we use vanilla extract in nearly every sweet treat that goes into the oven. Don't stop there though, vanilla extract also adds depth of flavour to coffee, tea or smoothies. Thanks to my homesteading mother, I’m lucky enough to have a huge bottle of homemade vanilla extract on hand, plus a second bottle of alcohol available for top-ups.
The upfront cost of a good bottle of alcohol might make you pause for a moment. However, before you put it back on the shelf, take a peek at the price tag on those tiny bottles of pure vanilla extract at the grocery store. When you compare the two, making your own becomes not just a fun kitchen project, but an incredibly cost-effective way to keep high-quality vanilla on hand for all your baking adventures.
The high-proof alcohol is necessary, as it acts as a solvent to extract the flavours and fragrance from the vanilla beans. When used in baking, all the alcohol evaporates and leaves behind only the pleasant vanilla scent and flavour. The alcohol is also a preservative, giving the extract an almost indefinite shelf life.
Here's how to start your own vanilla extract and maintain it.
What you'll need:
2 -750ml bottles of high proof alcohol (70-proof, plus)
6 to 10 -6 inch whole vanilla beans, grade A or B is just fine (Madagascar/Bourbon, Tahitian or Mexican varieties)
A sharp pointed knife
Start by placing the vanilla beans on a cutting board and using the sharp pointed knife to run a slit the entire length of six vanilla bean. Ue any high proof alcohol such as a vodka, bourbon, brandy or even rum. My mom used the Polish vodka, named Spirytus, and it's perfect.
This image is of one whole bean and one split bean. You don't need to pierce all the way through the bean, but it's also okay if you do.
Place all six split beans in the bottle of alcohol, shake well and let it sit in a dry, dark cupboard. Shake again every week.
Two months is the minimum time period for developing good flavour, and 6-12 months is best for full flavour.
As you use any vanilla extract, replace it with the same volume of alcohol, shake well and store properly.
Add a couple of newly split beans with approximately every 200ml use.
Once the flavour has developed to the point where you are happy with it, you can pour some off into smaller bottles; there are many decorative bottles available for this purpose. However, I consistently use my vanilla extract right from the mother bottle.
This image is of my vanilla extract mother at six months, with the beans floating inside. It smells and tastes heavenly!!
I hope you get a chance to try making your own delicious vanilla extract, by following these easy steps, and give it as a gift or keep it for your own home baking.
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Those chocolate cookies look delicious Jenn. The homemade vanilla is an excellent idea. I'm sure I have about 10 vanilla beans in my 700 ml bottle of vodka!!!