Vanilla Extract
Vanilla Extract
Equipment
- Container with Lid
- Measuring Cup
- Cutting Board
- Knife
Ingredients
- 4-5 Vanilla Pods
- 1 Cup Vodka (80 proof)
Instructions
- Prep your vanilla pods by spitting them down the center and then cutting them into thirds.
- Put into your container and add the vodka.
- Seal the container and store in a dry, dark area.
- Let it rest for 6-8 months. Yes, that long.
- The pods can be kept in the extract for up to a year. After that, remove them.
Why make your own vanilla extract?
Like most things in cooking, it’s great to have the control of what you use in your kitchen. When it comes to something like Vanilla Extract, there can be a host of unmentionable additives added by a factory.
Further, extracts are quite expensive. Make your own really cuts down the cost.
Lastly, in a country like Japan, it’s actually a little hard to find. To make things even more complicated, Japan has ‘vanilla essence.’ This is a vanilla extract substitute. I don’t much about it, other than it’s sad and cheap imitation of the real thing.
Here’s a quick list to sum up why you should make your own vanilla extract:
- It’s super fast throw together
- It doesn’t take many ingredients
- It doesn’t require any cooking
- It has a super long shelf life.
Getting Technical With Your vanilla extract
If you’re really into precision, i.e. 4 to 5 sticks are too arbitrary for you, than you can weigh out your vanilla beans. I don’t think it’s really necessary to do, as the results won’t vary by much. I will include for all the anal retentive chefs out there.
To do what’s called a ‘single-fold’ extract you will need use 22 grams (0.8oz) for each cup of alcohol. If you want to go for ‘double-fold’ extract you would simply double the amount of beans used, 45 grams (1.5oz) for each cup of alcohol.
Single-fold extract is what you find commercial available. Double-fold might be more common with professional bakers. As you might expect, double-fold packs more of a vanilla punch.
Bean Counter
The price of vanilla beans, or pods, might have a bit of sticker shock for you. They are not cheap. That’s just the reality of it. Fortunately, they are not prices like saffron. Anyway, as you start shopping for beans you will quickly notice that vanilla pods are graded. Mainly you’ll see Grade A, which is more expensive, and Grade B.
You can rejoice in the fact that the cheaper option, Grade B, is what you should be opting for. Grade B just happens to be more flavorful and bread for extracting. Grade A is for cooking.
If you’re looking for some good deals, here is a link to Mexican Vanilla Beans.
These won’t ship out of North America. Sorry.
Looking for more ideas on what to do with your vanilla beans?
Try your hand at making Vanilla Vodka. It’s got a much faster turn around time than extract.
From Russians with Love… or not!
Vodka is the go to alcohol for making extracts. Mostly cause it’s a blank canvas. Make sure to go for something middle of the road. We typically use Costco’s Kirkland vodka. As I’ve said a number of times on this site, the price to quality ration can’t be beat.
You can, however, experiment with different alcohols. A white rum would be very similar to a vodka. I’d recommend going Bacardi if you want to do that. I’ve made a vanilla extract with Myer’s Dark Rum, and it was pretty good. It’s got a different flavor because of the spices in the rum. Depending on what you’re making, it could add a nice bit of flavor. I really like it in some muffins and depending on my mood, in my Yogurt Pancakes.
I have yet to do it, but you can certainly try using a brandy or bourbon.
One last thing you might notice about vanilla extract, and vanilla beans in general. They smell great, but on their own don’t taste very good. Take a sip of extract and you’ll see what I mean. Better yet, do it front of a mirror so you can see the silly face you pull.
Speaking of things that might make you pull a silly face… this song sounds like what vanilla extract smells like. Unfortunately, it also encompasses what vanilla extract tastes like.