Homemade Vanilla Extract

By KDHarmon

One of the most important factors that determines the quality of the outcome is how long you allow the vanilla extract to age. While you can use it in as little as 8 weeks the flavor becomes vastly superior the longer it ages. For better results wait 6 months, for best results wait a year. I make a large batch every year to use the following year, that way I always have 12-month aged vanilla on hand.

Ingredients

• Grade B Madagascar bourbon vanilla beans
• Vodka, 80 proof (vodka has the most neutral flavor but you can also use bourbon, brandy, or even rum as long as it's 80 proof) (750 ml = 25.36 oz)
• 2 ounce brown glass jars
• 4 ounce brown glass jars
• Metal funnel for pouring
• For single-fold vanilla extract (like the kind you find in most stores): Use .8 ounces (or 22 grams) of vanilla beans per 1 cup of vodka. 750 ml = 3.17 cups. 2.5+ ounces of beans
• For double-fold vanilla extract (much stronger flavor and many professional bakers prefer it): Use 1.6 ounces (or 44 grams) of vanilla beans per 1 cup of vodka)Need 5+ ounces of beans.

Preparation

Step 1

1.Cut the vanilla beans in half lengthwise and scrape out the vanilla flecks inside. Add the flecks and the beans to the vodka in a glass jar with a fitted lid. Place the extract in a dark, cool place, shaking occasionally. The extract can be used in as little as 8 weeks for gets better and better with age. For far better results use after 6 months and for optimal results wait a year.

2.Once the extract is ready, place the funnel on the glass jars and fill them with the extract. Slice the vanilla beans to fit the length of the jars and place about 2 pieces in the 2-ounce jars and 4 pieces in the 4-ounce jars. That way the extract will continue to "ripen" as it sits.