How to Make Homemade Vanilla Extract
Place cut vanilla beans in bottle. Fit funnel over the top of the bottle and add liquor until the beans are fully submerged. Leave a little bit of space at the top of the bottle so that you will be able to shake the contents as they sit. ½ cup (118 ml) mid-shelf vodka, like Smirnoff¹.
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Place a total of 2 whole beans in each jar (or 4 split halves). 3. Use a funnel or measuring cup to pour vodka to the top of the jar. Cover tightly with lid and let them brew for 2 months, shaking occasionally. Apply the FREE vanilla extract labels by printing them on label paper or by gluing them onto the bottles.
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How to Make Vanilla Extract. First, pour out two shots of vodka from the bottle and reserve for another use. This will allow room for the beans. Next, use a sharp knife to cut a slice in each vanilla pod in half vertically, leaving both sides attached. Drop split vanilla beans into the bottle of alcohol.
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How to make Vanilla Extract: 1. Cut the vanilla beans: Use a sharp knife to gently cut slits in the vanilla beans, lengthwise. 2. Add to jar, and fill with Vodka. Place the vanilla beans in a jar (you may need to cut them in half to fit, so they will be submerged in alcohol). Use a funnel, if needed, to fill with Vodka.
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Even better homemade vanilla extract can be made from ditching the vodka all together and using bourbon or rum instead. 4. Shake it up. This subtle step, left out of most vanilla extract recipes, makes the extract stronger faster. Every few days give your bottles of vanilla extract a good shake.
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Using your cutting board and knife, slice each vanilla bean lengthwise along one entire side of the bean. Place the beans in the vodka bottle, replace the lid, and shake. Store the vanilla for 2-3 months in a cool, dark place. Shake the vanilla once per week to agitate the beans and speed the extraction process.
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Follow these steps: 1. Slit your bean length-wise. The first step to making vanilla extract is to prep your bean. Use the tip of a sharp knife to cut through the vanilla bean, exposing the tiny seeds inside. (This is sometimes called "vanilla caviar" because it's the richest, most flavorful part of the bean.)
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Put the colander in a pot. Pour contents of your jar into the colander so that the coffee filter can strain all of the tiny vanilla specks out. The vanilla specks won't hurt anything, but it's nice to have speck-less vanilla extract. Use a funnel to bottle up the strained vanilla. I have found amber bottles (recommended) Mountain Rose Herbs.
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Store it in a cool, dark place. For long-term storage, keep the vanilla extract in a cool, dark place like your pantry. Heat and light can cause evaporation and cause the extract to turn cloudy. Slightly cloudy- or muddy-looking extract is still fine to use as long as it passes the smell test.
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Say you buy two 4-ounce bottles of the good vanilla extract from the grocery store every year. If each jar costs $18, that's $180 over a five-year span. If each jar costs $18, that's $180 over.
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Read our disclosure policy. You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options.
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Close the stopper on the bottle and shake the vanilla and vodka to distribute the seeds. The vodka will still be clear for the first few days. Once every couple of days give the extract a good shake to break up the pulp and get the seeds distributed in the vodka.
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Place the bottle on the dish towel to dry; Repeat with remaining bottles. After the bottles are done, sanitize all the caps in the water at once. Remove them with a slotted spoon and let them dry on the towel. Let the bottles cool before using. Split each vanilla bean lengthwise with a small sharp knife.
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Usage Tips: • Enhance the flavor of your favorite cake, muffin, or brownie mix with 1 teaspoon of pure Vanilla. • Round out the sweetness and boost the flavor of fruit salads by adding 1 teaspoon to 4 cups of fruit. • For richer flavor and enticing aroma, start with 1/4 teaspoon to one cup coffee, hot chocolate or tea.
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Cut the vanilla beans in half then slice the beans down the center to split them open. If the beans are too dry to split, cut them into 1-inch pieces instead. Place all the beans in the bottle with the alcohol. Replace the lid and store the bottle in a cool place out of direct sunlight for 2 months.
