Now, I know what you may be thinking:
Do we really need another blog post about making vanilla extract? Because if you’re like me, you’ve been overwhelmed with the countless options google presents you with. But that’s exactly why I’m writing this post for you – to save you hours of frustration as you try to decide which method is best.
You see, the main problem with most homemade extracts is that they simply aren’t flavorful enough. As I understand, that’s because factories have their own methods for producing them and they have equipment which we at home simply don’t. But that’s okay; as it turns out, this is a very easy “problem” to fix.
The secret is to use way more vanilla beans to vodka than most recipes call for. I also chop them into half-inch pieces to increase the surface area that is exposed to the vodka.
So are you ready to get started?
Here’s what you’ll need:
Here’s how you make it:
(Optional: Boil jar and knife in hot water for 5 minutes or so to disinfect before beginning – Just don’t burn yourself!)
1. Cut the beans into about 1/2 inch pieces.
2. Put beans into the jar and fill the rest of the jar with vodka. You may not fit all 2 cups of vodka in with the beans, but that’s okay, because you have all that extra vodka to make more extract in the future.
3. Screw the lid on and shake once a day for about a week. After that, shake it when you think about it. Extract is ready to use a month after you make it, and will continue to get stronger for several more months.
Oh, and don’t forget to label it so you”ll know when you can start using your extract.
Wondering what to do with the rest of your vodka (besides cleaning with it, of course)? Pop on over to my post about Orange Peels and read about how I make orange extract!
This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday Blog Carnival, Simple Lives Thursday, and Creative Juice Thursday.
How to Make Vanilla Extract
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