Make homemade vanilla extract with just two ingredients, whole vanilla beans and vodka. It’s super easy to make yourself, and the quality is just as good as many vanilla extracts you find at the store, and in some cases better. It makes a wonderful DIY gift for the holidays, or anytime.
I’ve made both small and large batches, of the “double fold” vanilla extract. Since this recipes takes 6-12 months of rest time for infusing, I like to make enough to last me a year or two. Plus, if making it for gifts, try to find brown bottles made specifically for extracts and labels that are readily available online.
“Making extracts at home are so easy to do…and the flavor will be amazing!“
How it’s made
Split the vanilla beans and add vodka, that’s it. Let the beans and vodka infuse, in a dark cupboard, for a minimum of 8 weeks. For a deeper richer flavor, increase the resting (infusing) time to 6-12 months. Give the jar a gently shake every week or so, it’s that easy.
Grade A vs. Grade B Vanilla Beans
You can use either grade of beans for making extract, however, Grade B will yield more flavor. Grade B beans are thinner and have a lower moisture content, making them a better choice when making extract.
Grade A beans are longer, plumper, with a higher moisture and oil content, making them more suited for cooking and baking.
Single Fold and Double Fold Vanilla Extract
Single Fold vanilla is what most good manufactures make and commonly found on the grocery store shelves.
Double-Fold vanilla is what professional bakers use, it has a deep rich flavor without adding excess moisture to the recipe. You can’t get this same flavor by doubling the amount of vanilla in the recipe.
What Type of Alcohol to use for extracts:
The popular choice is vodka, but bourbon, brandy or rum work too, as long as it is 80 proof. Vodka has a neutral flavor, making it the most versatile choice. (Do not use a flavored vodka). The brand or price of alcohol doesn’t affect the end results, however, using quality vanilla beans does count!
What Type of Vanilla Bean to use:
Just like coffee beans, vanilla beans have different profiles depending on where they were grown. Each regions has a different climate, and way of curing and drying the beans, giving them each a unique flavor.
Madagascar Bourbon Vanilla: (sweet, creamy, and rich) These are the most popular and what I’ve used in the past.
Tahitian Vanilla: (floral, cherry-chocolate, and complex)
Mexican Vanilla: (sweet, woody, and robust)
Storage:
Remove the beans from the extract, store in glass bottle with a tight seal, it should keep for up to 5 years. Store in the cupboard, do not freeze or refrigerate.
Homemade Vanilla Extract
Equipment
- Extract bottles
Ingredients
- Grade B Vanilla Beans
- Vodka
Instructions
For "single fold" vanilla extract (this is what is found at grocery store)
- Use 0.8 ounces of vanilla beans (8-10 beans) per 1 cup of vodka
For "double fold" vanilla extract (this has a much stronger flavor and preferred by professional bakers)
- Use 1.6 ounces of vanilla beans (17-20 beans) per 1 cup of vodka.
Instruction for mixing the extract
- Cut the vanilla beans in half lengthwise and scrape out the vanilla specks placing them in a jar along the beans, add in the vodka.
- Make sure the vanilla beans are submerged under the alcohol if not any exposed parts can become slimy and potentially ruin your extract. Place the extract in a cool dark place shaking it occasional the first few weeks. I can be used after 8 weeks. For better flavor wait for 6 month. For optimal results wait 12 months or longer.
This makes the best vanilla extract. This is my second time making it. I’m using it for gifts this year. Julie