Learn how to make the BEST homemade vanilla extract with MORE FLAVOR than store-bought! It will enhance your baking, it makes the perfect gifts, is super easy to make and only requires two ingredients! Learning how to make vanilla extract seriously couldn’t be any easier!
You know a good vanilla extract when you unscrew the bottle and inhale. Imitation and lower quality pure extracts just lack the same depth and combination of fruity and earthy notes in their aroma. Nothing beats quality vanilla extract. But top quality vanilla extracts are expensive. Guess what? You can make your own homemade vanilla extract that will taste BETTER than the best store-bought extracts!
Here’s what you’ll need:
- Vanilla Beans
- 80 proof alcohol
- Glass jars
- A funnel
We’ll discuss these in detail below.
Single Fold vs. Double Fold Vanilla Extract – What’s the Difference?
Single-fold vanilla extract is what most reputable manufacturers of good vanilla extract make. In order to be considered commercial grade extract, single-fold extract is required to use 13 ounces of vanilla beans per gallon (or .8 ounces per cup) of vodka or whatever kind of alcohol is being used.
Double-fold vanilla extracts are what many professional bakers prefer to use because it provides a much stronger, more concentrated vanilla flavor that you can’t get simply by doubling the amount of vanilla extract you use. It’s wonderfully potent and gives baked goods and desserts a much richer vanilla flavor. Commercially sold double-fold vanilla extract is required to be made with with 23 ounces of beans per gallon of alcohol (or 1.5 ounces per cup). And double-fold vanilla extract comes with an even bigger price tag than single-fold.
So the choice is yours depending on your needs. You can either make single- or double-fold vanilla extract and either way you go it will be much cheaper than store-bought. And it’s so easy to do!
I like to make larger quantities to extract to allow them to age for at least a year before using it.
And you’ll probably want to go with a larger quantity anyway because this vanilla extract makes the perfect gift. Seriously, who wouldn’t be happy to receive a bottle of this? It makes the perfect hostess gift when you’re invited over somewhere, a great gift for your child’s teacher, a get-well-soon gift, or for any occasion you want to send the message “I’m thinking of you.”
What Kind of Alcohol is Best for Making Vanilla Extract?
You can use any alcohol as long as it is 80 proof. The best and most popular choices are vodka, bourbon, brandy, or rum.
Vodka is the most versatile because it has a neutral flavor. If you’re using vodka don’t worry about splurging for the expensive brands because it really doesn’t make a significant difference. Go for a cheaper brand – it’s the quality of the vanilla beans that counts.
Which Vanilla Beans are Best for Making Vanilla Extract?
Madagascar Bourbon vanilla beans are the most popular and what I use by far the most. Another option is Tahitian vanilla beans. A third option is Mexican vanilla beans. Each have their own subtle nuances.
- Madagascar Bourbon Vanilla – what most people associate with vanilla flavor. Full, creamy, sweet and mellow flavor with long-lasting flavor tones.
- Tahitian Vanilla – floral aroma with cherry-like, licorice and caramel flavor tones.
- Mexican Vanilla – both sweet and woody flavor tones with spicy hint of cloves and nutmeg.
You can experience how the difference between the Madagascar and Mexican vanilla beans play out in our classic Pots de Creme and Mexican Pots de Creme recipes.
Depending on which beans you use can make your choice of Madagascar Bourbon Vanilla Extract, Tahitian Vanilla Extract or Mexican Vanilla Extract. How fun is that?
What is the Difference Between Grade A and Grade B Vanilla Beans?
Whichever vanilla bean you go with, choose “Grade B” if it’s available. Grade B is specifically meant for extracting and generally yields the most flavor. Grade A vanilla beans are meant for cooking. Grade B is typically also cheaper than grade A, which works out well. But if you find a better deal on Grade A or Grade B isn’t available, Grade A will work great as well.
What Kind of Jars Should I Use For Vanilla Extract?
Use glass jars. I like to get a combination of 2 ounce jars and 4 ounce jars. 2 ounce jars are perfect for gift-giving and I use the 4 ounce jars for myself (or to give as gifts to people I REALLY like).
I also recommend using dark glass jars to keep light out which will help preserve the oils and flavor of the vanilla extract. It’s a double layer of protection in addition to keeping the jars stored in a dark cupboard.
If you don’t have access to dark glass jars you can use clear jars but be sure to keep them stored in a dark place.
What’s the Best Way to Fill the Jars with the Vanilla Extract?
Use a small funnel. It’s very inexpensive and it makes pouring a lot easier – and far less messy, eliminating any waste of your precious homemade vanilla extract.
How Many Vanilla Beans Should I Use Per Cup of Alcohol?
Most recipes for homemade vanilla extract call for 2-3 vanilla beans per cup of vodka. We’re going to use 5 per cup. This will result in a more potent vanilla extract that will make your baked goods and desserts soar. That will also enable you to use less extract in a recipe to get just as much vanilla flavor without any alcohol flavor.
How To Make Vanilla Extract
Ready to learn how to make vanilla extract? Let’s get started!
Slice the vanilla beans in half lengthwise.
See those luscious vanilla bean flecks inside?
Scrape those out with a knife and add them to the jar of vodka.
Scraping it out is optional because the flavors will distill into the vodka regardless, but I like the presence of the vanilla bean flecks that settle at the bottom of the bottles.
It makes it a dead giveaway that it’s the real stuff and just looks more authentic and higher quality.
Once you’ve sliced the beans and scraped out the flecks we’re ready to place everything in the vodka.
Use any glass jar with a fitted lid that you prefer. I used my quart-sized canning jar this time. Place the scraped out vanilla flecks and beans in the jar with the vodka and screw the lid on tightly. Make sure the vanilla beans are submerged under the alcohol otherwise any exposed parts can become slimy and potentially ruin your extract.
That’s it. Now your job is simply to give it a shake every now and then during the ripening process. It will become very dark within just a few days. Go ahead and take a sniff every now and then, it’s wonderful!
How Long Does Vanilla Extract Need to Age?
Aside from the quality of the vanilla beans themselves, the most important factor that determines the quality of your finished vanilla extract 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. Optimally you should wait at least 6 months and for the best results wait 12 months.
I make a large batch every year and then use the previous year’s batch for my own use and for gifts. 12-month aged pure vanilla extract – it’s gold! I’m currently using 24-month aged vanilla – it’s even better!
When the extract is ready pour it into the bottles. You can use any size you like.
As mentioned earlier, I like to use the standard 2-ounce and 4-ounce jar sizes as gifts.
Place the funnel in the jars and pour in the extract, leaving a little headspace.
Should I Add the Vanilla Beans to the Jars of My Finished Extract?
Something I like to do is trim the vanilla beans to the height of the small bottles and add two pieces in the 2-ounce jars and 4 pieces in the 4-ounce jars. That means the extract will continue to increase in flavor as it sits.
Plus it just looks neat for anyone you’re giving these jars to – it looks high quality and professional.
But you can also use those extracted vanilla beans for another delicious purpose….keep reading below…..
Can You Reuse Vanilla Beans?
Yes and no. You can reuse them to make another batch of extract but keep in mind that they will have lost some of their potency and so the next batch will not be as strong. What I’ll do if I’m reusing them is combine the “old” ones with “new” ones to make a new batch.
How To Reuse Vanilla Beans to Make Vanilla Sugar
My favorite way to use “used” vanilla beans is to make vanilla sugar.
Got some extracted beans left after dividing them up between the small bottles? Don’t waste them – make vanilla sugar!
It’s so easy! Just let the beans dry out for a few days until they’re totally dry and then place them in a container or ziploc bag of sugar. Seal it shut and let it sit a few weeks, shaking it occasionally.
Discard the vanilla beans – your vanilla sugar is ready to use!
I hope you enjoyed this tutorial on making your own vanilla extract and hope you’ve been inspired to give it a go!
You’ll be absolutely thrilled with the results!
PIN ME!
For some more fun and delicious DIY recipes be sure to try our homemade Candied Ginger and Candied Orange Peel!
How to Make Vanilla Extract
Ingredients
- 5-6 Grade B Madagascar bourbon vanilla beans (grade B is specifically meant for extracting but if you have grade A those will work perfectly also)
- or Tahitian Vanilla Beans
- or Mexican Vanilla Beans
- 1 cup 80 proof alcohol (the best and most popular choices are vodka - for a neutral flavored extract - and also bourbon, brandy and rum)
- 2 ounce brown glass jars
- 4 ounce brown glass jars
- Metal funnel for pouring
- For "single-fold" vanilla extract (this is the extract you find in most stores) Use .8 ounces (or 22 grams) of vanilla beans per 1 cup of vodka (or other 80 proof alcohol)
- For "double-fold" vanilla extract (much stronger flavor preferred by most professional bakers) Use 1.6 ounces (or 44 grams) of vanilla beans per 1 cup of vodka (or other 80 proof alcohol)
Instructions
- 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. Make sure the vanilla beans are submerged under the alcohol otherwise any exposed parts can become slimy and potentially ruin your extract. Place the extract in a dark, cool place, shaking occasionally for the first few weeks. The extract "can" be used in as little as 8 weeks but it won't have reached optimal potency. The extract gets better with age. For far better results use after 6 months and for optimal results wait 12 months.
- Once the extract is ready, place the funnel on the glass jars and fill them with the extract. If you like, to get even more flavor out of the beans as the extract ages, slice the used 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.Makes 1 cup or 8 ounces of premium vanilla extract*See blog post about how to reuse vanilla beans
Notes
mobasir hassan says
Really appreciate the way you made this. Excellent there is more to learn from this article. Very helpful for us who work in hospitality industry as well. I am looking forward for more such in future too.
Nadine M says
Hi Kimberly, I have some bottles started in August and they are starting to smell devine! I want to give them as Christmas gifts so I’ll tell them they’ll have to wait until February at the earliest. Because it’s double fold should I have another label stating to use half the amount of extract a recipe calls for?
Kimberly @ The Daring Gourmet says
Wonderful, Nadine! Using half is optional; I like to use the full amount for even better flavor. But yes, you can certainly include that info as an option to let people know that since it’s double fold they only need to use half.
Linh says
Hi! I followed your instructions to make my own vanilla extract. It’s been a week now and I notice there’re white things that look like flakes floating inside the bottle. I also noticed those thingy along the line where I split the beans. It looks like mold but I use 40% alcohol vodka so I’m not sure if it’s mold or not. Is it possible that the beans grow mold inside vodka?
mary ann field says
I weight 25 grade A Madagascar beans (5.5 – 6.25 inches average) coming from a reputable Vanilla Bean merchant and the whole lot came to just under 2 oz or 0.0772 oz/bean. Using this weight per bean and your commercial ratios, it would take 10.5 beans to make a cup of single fold and 18+ beans to make a cup of double fold. This is about twice as many beans as your recipe calls for. Perhaps your beans are longer, say 7 inches but that would still not account for the discrepancy. Comments?
Bre says
You might want to point out that commercial vanilla extracts are generally up to 65% water that is the main ingredient then the alcohol & vanilla. So homemade is much much stronger so you may not need as much in your recipe. And since the beans are about $2.2.25 for the Madagascar beans 5-6 for 8 ounces is very costly. You can cut that down by half & still have a far superior extract than anything you get at the store.
Amy says
This is misleading. Commercial vanilla requires a 35% or greater alcohol content, so 65% or less water content, but that doesn’t mean they take vodka and pour that in for 1/3ish of the liquid and then add water for the other 2/3rds. A 70 proof bottle of alcohol is 35% alcohol/65% water (80 proof is 40% alcohol/60% water). So using your bottle of 70 or 80 proof vodka, you’re using use as much water as the commercial manufacturers.
Bakingcareofbusiness says
I ended up with an extra grade A vanilla bean and knew it would most likely dry out before I had a chance to use it. I cut it up, put it in a 2 ounce glass bottle, filled it with vodka and 4 weeks later it smells divine. Could this be ready to use because the ratio of bean to vodka was high?
Kimberly @ The Daring Gourmet says
You can start using it if you like but as good as it smells now it will get even better over time!
Bakingcareofbusiness says
I keep hearing about Ina Garten’s Perpetual Vanilla Extract. So many internet postings says to decant from your brewed vanilla extract, then top your large batch off with alcohol to cover the beans, let that sit for X months, then you’re ready to decant again. Supposedly the vanilla extract gets very potent so that when you decant some, then top it back up/off you’ll always have vanilla extract from the beans until they literally disintegrate. Can anyone verify this?
Kimberly @ The Daring Gourmet says
Yes, you can do that and I often top off my largest bottle after I remove some the extract, but subsequent batches will never be as potent as the first. The vanilla beans only have so much to “give” and with each subsequent “topping off” you’re further diluting the potency of the bean and original batch of extract. It’s the contents inside the beans that the produce the flavor, not the outer bean pod itself.
Jo Anne says
If you have double-fold vanilla extract, and you can use less in recipes, do you cut the amount used in half? Is there some rule of thumb for this?
Also, I keep looking, and I’m probably using the wrong search terms, but I’m trying to find out about treating jars and containers both for extracting and bottling…you know like sterilization and what not. Any recommendations?
Kimberly @ The Daring Gourmet says
Hi Jo Anne, yes you can just cut the amount in half. Or use the full amount if you want a more vanilla flavor. To sterilize jars two common options are to either boil them for 10 minutes or some dishwashers have a sterilizing option.
Mikko's Mom says
For what does one use vanilla sugar?
Kimberly @ The Daring Gourmet says
Hi, you can add it to baked goods or anything else where you want some vanilla flavor.
Barb says
Coffee, tea; basically anywhere you use plain sugar.
Laura says
Has anyone tried this with all 3 bean types in one jar?
Kimberly @ The Daring Gourmet says
Hi Laura, you certainly can but the subtle flavor differentiations of each variety will be lost.
Terry says
I tried making my own extract. Bought a bottle of Kentucky Bourbon and a bottle of Absolute Vodka and put in about 60 Madagascar vanilla beans per bottle, some were whole, some I split. I let them sit for 2.5 years, every week shaking them, made sure the alcohol covered the beans. Just opened the bottles, removed the used beans, tasted the extract and tastes like pure bourbon and vodka. No smell of vanilla just alcohol. Can they be saved?
Tim in Texas says
Terry, I bought a 750 mil of cheap vodka Less then $6 a bottle. I added 20 beans, this was in July of 20. Now Nov 11th and it smells great for vanilla, but will not use for a bit more. In Sept. I bought some 8 oz jars. did 3 vodka and 1 with Crown Royal. The Vodka ones smell vanilla, but not as good as 750 ml. The crown royal smells like Crown but with vanilla. Will leave them for more also. Or gift them out???
Christina says
Hi. My shop-bought vanilla extract is sweet and contains sugar as well as alcohol. If I just use the gin or wodka, it doesn’t taste sweet but alcoholic! What is the right product for cooking and baking?
Kimberly @ The Daring Gourmet says
Hi Christina, the standard vanilla extract used by professional and home cooks alike for baking is made with just alcohol, no sugar. The alcohol flavor is eliminated during the baking process.
Nat says
Hi, do I need to wash the vanilla pod before I cut ?
Kimberly @ The Daring Gourmet says
Hi Nat, no you don’t need to wash them.
Patty says
Where can these brown bottles be found…Amazon? Thanks – a very informative and helpful site!
Kimberly @ The Daring Gourmet says
Hi Patty, I link to the ones I use in my blog post. For example, here are the 4 oz brown bottles.
Patty says
Got ’em – PERFECT!!!!! Thanks, Kimberly!
Be safe and well :)
Rob says
When I put the beans into the 4 oz. jars will they spoil? You say to make sure the beans are covered to start. I just want to be sure they will not spoil as the jar is used.
Heather B says
Wonderful information! Just wondering about other extracts. Do all of them improve up to 2 years. Looks like most up to 6-8 weeks.
As a side note. I was thinking if making numerous jars, I might try a can rotator. Then just move the jar at the bottom of rotator to the top n all jars would auto roll down. Thus shaking all jars a bit in the process. Just a thought.
Catherine Sorgente says
Hello – can you use a stronger proof alcohol?
Kimberly @ The Daring Gourmet says
Hi Catherine, yes you can.
Samantha Wright says
Hi [email protected] The Daring Gourmet I just completed my first batch and I am so excited to see and taste the results. However, I do have a question. Its been about an hour and there is fuzzy white stuff floating in there also. Has that ever happened to you? I did a 32 oz Mason jar to keep for the year and an 8 oz so that I can use sooner. I sure hope the fuzz is normal. Prayerfully
Thanks for sharing your process.
JOC says
Are your beans completely submerged in the alcohol?
Samantha Wright says
Yes, they are completely submerged and everything both bottles have what looks like little white fuzz looking floaters. Maybe I scrapped too deep. Despite that both jars look great. I’ll just have to strain really well.
Karen G. says
Samantha, that could be the vanillian steeping out. You can find out if it’s mold by rubbing some of the white fuzz between your thumb and fingers and smell it. If it doesn’t smell like mold, then it’s okay. The beans shouldn’t grow mold as long as they have been covered in alcohol and shaken.
Kari says
HI Samantha, I am currently making a patch of vanilla and I do see white fuzz floating in my class container. Did you ever find the answer to whether or not this is normal. I have 12 4oz jars and only 3 of them currently have the fuzz!
Thank you
Joel says
I like your recipe and comments for making vanilla extract. I have done this a few times and would like to tell you about a trick that I use that speeds up the extraction. After slicing the vanilla beans, I put them in a wide mouth quart size mason jar, fill with vodka and then use a food saver to vacuum to jar. This appears to speed up the extraction such that in 1 month you will be at the 6 month extraction without the vacuum. I tried this because it is well know that vacuum speeds up marinades. It really does speed up the extraction.
Kimberly @ The Daring Gourmet says
That’s super interesting, Joel, I’ve never heard that and will have to look into it – thanks for sharing.
Jan Lytle says
How do vacuum liquid? Or do you vacuum seal the entire jar of vanilla?
Anonymous says
Joel could you tell me about the food vacuum please? How you do it exactly,,thank you so much!!
Please email me at [email protected]
Anonymous says
Kathy: The method that I use is as follows. Prepare the vanilla beans(I used 1/4 lb grade B) by simply slicing them to expose the inside. No need to scrape out the caviar. Place them into a wide mouth quart mason jar, add vodka to almost fill the jar. then vacuum seal using a Foodsaver device. See link below. Shake bottle daily at first, then every few days. Taste it after 1 month. It should be good at that point. I do a second extraction with about 2/3 as much vodka. I also use the “spent beans for smoothies or plant based milk. Cheers! Joel
How To Vacuum Seal a Mason Jar | FoodSaver®
Cathleen Colquhoun says
Hi Kimberly,
I’m thinking of trying bourbon to make my extract. Does bourbon take longer than vodka? I thought it might smell nice. Should I stick with vodka? Thanks!
Cathleen
Cathleen Colquhoun says
Hi Kimberly,
I’m thinking of trying bourbon to make my extract. Does bourbon take longer than vodka. I thought it might smell nice. Should I stick with vodka? Thanks!
Cathleen
Kimberly @ The Daring Gourmet says
Hi Cathleen, it takes the same length of time and bourbon is a great choice!
Kimberly Moore says
I’m looking forward to trying this along with other extracts like almond, orange ect. During this crazy time. I’m trying more things. Pray everyone on here id’s healthy and families blessed.
Andre says
Hi Kimberly
Can i vitamix the vanilla beans and alcohol together to greatly speed up the infusion time? Thank you
Kimberly @ The Daring Gourmet says
Hi Andre, it may speed the process up but I’d say it’s definitely not a substitute for letting the extract infuse over time. Just how much time it will shave off the infusion time I don’t know. One of the nice things though about leaving the beans whole is that you can re-use them (e.g., making vanilla sugar) which you won’t be able to do if you pulverize them in the blender. Just a thought.
Gary says
Hello Andre did you ever try a vitamix for making vanilla extract, i’m curious to how it turned out.
Jaye Buonanno says
Do you strain your vanilla before going into smaller gift bottles? Not sure if I should.
Kimberly @ The Daring Gourmet says
Hi Jaye, I don’t but that’s just personal preference – I like the black flecks of vanilla in the extract, it makes it look more genuine vs. imitation extract.
Jenny Fritz says
Hi Kimberly,
The week after Christmas I made a bottle of vanilla extract. I used 3 cups of vodka and 18 vanilla beans. I’ve kept the bottle out of direct sunlight and in dry location(where I store wine and other spirits). It looks good, smells great, and the beans are fully submerged. The problem: I’m getting condensation at the top of the bottle, even after moving the bottle to another dry, cool location. The bottle top is a swing-top with wire and a rubber seal. Is this typical?
Thank you!
Jenny
Kimberly @ The Daring Gourmet says
Hi Jenny, the condensation would suggest that the seal on the bottle is compromised. That’s the only thing I can think of why there would be moisture collecting. I would transfer the extract and beans to another jar with a tight lid.
Karen Styers says
I followed this recipe last January. My bottles still smell like alcohol instead of vanilla after 1year. I poured one bottle into a measuring cup. There were tons of seeds and the beans were slimy, is this normal? I’d like to add more beans to my jars if the old beans are still okay. I thought the beans I used were from a reputable grower and I used the suggested number of beans per cup. I’ve been really disappointed when I would smell my jars month after month and they still smelled like alcohol. This is my first try and I’d love any suggestions you can give me to proceed from here.
Kimberly @ The Daring Gourmet says
Hi Karen, extract will never lose the alcohol smell completely, that’s normal. But once the extract is added to baked goods you won’t be able to taste the alcohol, only the vanilla. Slimy beans: That’s caused if the beans aren’t submerged under the alcohol. If they’re left exposed for a long time they can rot, become slimy and potentially ruin the extract which would unfortunately then need to be thrown out.
Karen Styers says
The beans were submerged throughout the year. I guess I didn’t know what to expect, but I hate to throw out the whole batch if they are normal. What should I expect the beans to be like after a year in the vodka?
Kimberly @ The Daring Gourmet says
Well, without seeing them it’s hard to say what’s normal and what isn’t. I mean, the beans will certainly become softer and very slick but they shouldn’t look weird, have any strange stuff on them or smell funky.
Cary says
In November I put 3 Madagascar beans in a little 100ml (3.3oz) bottle of Wild Turkey 101. I noticed that it took a good 6 weeks to smell like vanilla instead of bourbon. Now it smells fantastic. It’s going to be hard to wait but I’m sure it will be worth it!
Jennifer Brown says
Can the vanilla beans be left in the bottle for an unlimited amount of time if we keep adding vodka when we use it? If not, when do we replace the beans?
Kimberly @ The Daring Gourmet says
Hi Jennifer, I pretty much do :) And when I add vodka I’ll keep the old beans in but add new ones in addition so the extract won’t be as diluted. Surrounded by alcohol nothing can really go “bad”. The beans might just disintegrate over time.
Alison says
how many beans and what amount of alcohol did you use.what type and grade of bean.where did you buy them from.
MzFoodie says
OMG!!!! I had to get back on here to tell you that I just checked my first batch of Madagascar I did yesterday to shake it and it has been less than 24 hours and my extract is DARK!!!!! I am so excited. OMG!!!!
Everybody, follow this recipe because if my extract is DARK in less than 24 hours, imagine the richness it will be in 6 months to 1 full year.
I sterilized my jar, measuring cup, paring knife and scissors. I used 25 Madagascar Split beans from Amazon, cut them and added to 32 oz jar and added Tito’s Vodka. Shaked vigorously and placed in cabinet that is rarely used for anything.
Kimberly @ The Daring Gourmet says
It really is exciting, MzFoodie! :) I’m using my 3-year old vanilla extract right now and it’s out of this world. Every time I go to grab it to add it to something my kids beg to have a sniff, lol, it’s THAT good!
Kay says
So I spent $44.00 on beans and you have 1 cup of vodka in this recipe. $44.00 for one cup of vanilla?
Kimberly @ The Daring Gourmet says
Hi Kay, I don’t understand what you’re asking. This recipe calls for 5-6 vanilla beans per cup of vodka.
MzFoodie says
Hi Kimberly,
I think the confusion is how the recipe is written because you have two different metrics of measurements for the extract. For example, the weight of the beans for “double-fold” is listed as 1.6 ounces to one cup of alcohol. However, you also list the number of beans which will yield a totally different outcome. Today, I just received 25 Madagascar beans and I weighed them and they were 1.5 ounces. I put them all in a 32 oz jar and filled it with vodka. Now, based on your count of 5-6 beans per cup, this should give me “double-fold”, correct? If I were instead to use the weight of the beans per your measurement, I would have used 1.5 ounces of beans in just 8 ounces of vodka. That would yield a pretty strong extract. So I see where Kay is trying to get clarification.
Kimberly @ The Daring Gourmet says
Thanks for that explanation, MzFoodie. Yes, I can see the confusion now. Provided you let the vanilla extract age for the recommended length of time you’ll have a good quality and flavorful extract by following the 5-6 beans per cup of vodka ratio and that’s what this tutorial calls for.
Below that I simply provide the info on what constitutes “single” and “double” fold extracts per industry guidelines for those who want to follow those guidelines. The amount of .8 ounces per cup for single fold and 1.5 ounces per cup for double fold is what the law requires manufacturers to use in order to label their extracts as such.
I know, the price of vanilla beans has shot through the roof in the last couple of years! It’s all the more reason to let the homemade extract age good and long to get the most out of those precious beans.
MzFoodie says
Hi Kimberly,
Thank you so much for the clarification. I just ordered another 25 in the Tahitian that will be delivered by Monday. I will let both Madagascar and Tahitian age for 1 full year. So I will be using them for next Christmas baking. I can’t wait. Thank you for the recipe. Happy Holidays to you & your family!
JOC says
Are you saying 5-6 beans per cup of vodka IF it sits for a year?
Kimberly @ The Daring Gourmet says
No, 5-6 regardless but the flavor vastly improves the longer it sits.
Miriam Shores says
May I ask what company you ordered your vanilla beans from?
Lori says
Can you just add the Madagascar vanilla beans to the bottle of bourbon instead of putting it into another jar?
Kimberly @ The Daring Gourmet says
Absolutely, Lori! I did that with a bottle of rum with my last batch.
Andrea says
My friend gifted me homemade vanilla extract and it hadnt cured yet so I just put in my pantry for another 3-4 months and it worked out fine. Even if you gift, people dont mind waiting!
Beth says
One of the best gifts I’ve ever gotten was homemade vanilla! It was the best! So glad I can make it on my own now!
Catalina says
I love homemade food! I will definitely thy this recipe!
Toni says
Such a great tutorial! so informative and easy to follow!
Cass says
I have had my batch in air tight glass bottles for about 3 weeks, in my dark, cool basement and it has only turn slightly brown in color. It smells good, it’s tastes ok-not full on alcohol taste but not a good vanilla-y yet either. I have looked at a ton of recipes and they’re all basically the same, just different time preferences. Am I doing something wrong or do I just need more patience? I intended to give as Christmas gifts but now I’m worried it won’t actually be ready to use right away and my gift recipients will have to continue waiting to use their gift.
Kimberly @ The Daring Gourmet says
Three weeks is way too soon, Cass. It’s going to retain a strong alcohol smell for quite some time. 8 weeks is the absolute minimum and even then it won’t have reached optimal potency.
annie says
This is the best idea!
Sara Welch says
What an awesome recipe! I always run out of vanilla extract this time of year so it’s nice to have a recipe for it on hand!
Demeter says
This is exactly what I’ve been looking for! Making a big batch to give away next year during the holidays. This makes such a great host/hostess gift.
Rachael Yerkes says
love this so much! I go through vanilla so quickly, homemade is the best!
Jessica Burgess says
YES YES YES!!! I have been looking for a vanilla extract recipe just like this and now it’s my go-to! Thank you so much!
Paige says
I am in LOVE with double strength vanilla, so thanks for the clarity on how to best make it at home. I’m going to make this and save some money on all the vanilla I buy!
Billy says
I’ve always wondered how to make this so thank you so much for your foolproof recipe. I didn’t know you could add rum in there, definitely going to try that for next time.
Tracy Zettelmeier says
I’m on my second batch of vanilla and today I’m trying a new method. I put my vodka on the stove and brought to a boil. I added my Madagascar vanilla beans split and chopped to the vodka. Poured into a glass container and sat in fridge to cool. One completely cooled placed in dark cabinet. Going to see if this speeds up the process.
Ashley says
Did it work?
Bonye Newcomb says
How do I keep it going? I’ve read that you can keep adding vodka and vanilla beans once it’s done and keep it going. How do you do that?
Kimberly @ The Daring Gourmet says
Hi Bonye, reusing the beans will result in a weaker vanilla extract because most of the potency of the beans was already used in the first batch. You “can” reuse them as you already mentioned (just put them back in the jar and add more vodka), but just be aware that the extract will be much weaker. Instead I recommend reusing the beans for making vanilla sugar (see bottom of blog post for instructions) and that vanilla sugar can be used in baking.
Stacy says
Hello there, I’ve been sleeping my bottles for 6 weeks now & I’ve noticed bits of the pods in the bottles.. I’m gifting these for Christmas.. how do I get the bits out before hand..so that I get a smooth pour..
Kimberly @ The Daring Gourmet says
Hi Stacy, you can pour the extract through a very fine mesh like cheesecloth or linen.
Teresa says
oh my! I’m squeezing the innards out of my beans to get even more vanilla bits floating around in my gifts! Plus adding a couple of beans inside for added effect. xoxo
GreekPrincess80 says
Hi, Question…After you have used up the vanilla extract, what do you do? Its it garbage or do you refill it? and if you refill it, is the quality the same? Thank You
Kimberly @ The Daring Gourmet says
You can refill it but the second batch of extract will be much weaker. Instead you can use the discarded vanilla beans to make vanilla sugar – see end of blog post.
Teresa says
I’m adding to my original batch (started 11/11/18) tomorrow when I bottle my 12 month aged extract. Bought 40 beans and half a gallon vodka and will add to the last quarter of of my current brew tomorrow, 11/11/19 and go for another year. xoxo #bestpresentsever
Janis Manning says
I have jars of vanilla bean paste. Can I make Vanilla extract from the paste?
Kimberly @ The Daring Gourmet says
Hi Janis, no, paste and extract are two different things. Vanilla paste is a sugar syrup and extract is made by letting vanilla beans soak in alcohol.
Missy says
I found some cute bottles with corks that were the right size at Michael’s, but the ones that had actual lids were smaller than I would like. Will the corked bottles work or should I order some with lids online?
Kimberly @ The Daring Gourmet says
Hi Missy, the corks should work perfectly fine!
Chris says
The corked stoppers are not a good choice as it will allow the alcohol to evaporate. Should always use an air tight bottle if possible.
Tracie Chavis says
I agree, do not use cork, it lets the liquid evaporate. I will not use cork again
Mary says
In the picture it looks like you have over 12 vanilla beans in a quart of liquid. How many vanilla beans to make good vanilla extract would you say it takes for a quart of vanilla extract?
Teresa says
The best vanilla extract is Double-Fold (double the beans). Its richer, smoother and a baker’s joy!
MKN says
I just ordered 10 grade ‘A’ Madagascar beans and am excitedly awaiting their arrival. This is going to be my first attempt at making Vanilla extract and my husband gave me a bottle of 80 proof vodka to use…. as it will be aging in the dark pantry do you need to age it in a dark (brown) jar, or is a clear glass jar (Canning jar?) ok for the process?
After reading all the comments I don’t think my 10 beans are going to be enough to do the whole bottle of Vodka…..
Kimberly @ The Daring Gourmet says
The less light it’s exposed to the better, hence the brown glass jars. If your pantry has no windows and the lights are rarely turned on then you should be fine.
Teresa says
I have mine in a 3 Gallon Mason Jar, in the bottom cupboard. Its fine. Brewed 11/11/18, bottling tomorrow: 11/11/19. So excited!!
Wendy says
I made my first batch of vanilla a year ago and have been using it throughout this past year. I pour some of the vanilla into a 4oz bottle and will add vodka to the larger jard to cover the beans. Is this ok? Also, how long can I keep adding vodka before the beans are no longer good?
Kimberly @ The Daring Gourmet says
I do the same thing, Wendy. I usually leave some of the original extract in the jar along with the beans when I add more vodka just to ensure more flavor. The second round of extract won’t be quite as strong as the first, so I only do this once. After that I use the beans for vanilla sugar.
Kimberly R Boots says
Hello, how does vanilla made with 70 proof alcohol differ from vanilla made with 90 proof alcohol? I’m about to make some with 70 proof spiced rum. Do you recommend that? Thanks!
N Schmidt says
I bought a 1.75 L vodka. How many vanilla beans do i need? I’ve seen so many different amounts.
I have also seen where you can use an InstantPot, pressure cooker for faster results. My first attempt. Just recieved my beans yesterday.
Resipe on package is totally different amounts than I have read.
Help, Don’t drink so that’s a lot of vodka to throw out.
Julie says
Where can I get the 2oz and 4 Oz dark jars?
Kimberly @ The Daring Gourmet says
Hi Julie, I link to them in the blog post and in the recipe box – just click on the blue links and it will bring you straight to the jars on Amazon that I use.
Jason says
Outstanding reference and connects. I’m attempting my first batch with 5 beans in an 8oz bottle. True story – I chose bourbon as my alcohol of choice but ran out halfway filling the bottle up. Not wanting to leave the beans exposed, I topped it off with vodka. I think I didn’t blow it but would appreciate your thoughts. I did split the beans and exposed the seeds but did not scrape, hoping a vigorous weekly shake will suffice?
Kimberly @ The Daring Gourmet says
Hi Jason, that’s no problem regarding the bourbon/vodka combo. Scraping the beans helps the flavor permeate the liquid more quickly but as long you let the extract age nice and long it will turn out beautifully.
M Chandler says
Hello and thank you for this recipe. I am curious, which alcohol will give the least “alcohol” flavor? I imagine that the vodka will be best, as the rum extracted vanilla that I purchased recently, tasted terribly like rum… maybe it wasn’t extracted long enough.
I know you said that the alcohol will leave when it is baked off, but I am curious about when using it in a liquid drink? I make cacao drinks, essentially a super strong hot chocolate with pure cacao, for ceremonies. I notice that the rum flavor stays in the liquid, most likely because of it being held in the big batch of liquid and not getting exposed to direct heat. I want to start extracting my own vanilla to get best flavor and price, but don’t want the alcohol flavor to remain…
Any thoughts? Thanks!
Kimberly @ The Daring Gourmet says
That’s a good question. I would personally steer away from extracts for flavoring drinks because the flavor of the alcohol will likely come through no matter which type of alcohol you use. Instead I would make and use a vanilla simple syrup or vanilla bean paste. That way you get the pure vanilla flavor without the alcohol taste.
M Chandler says
Ahhh, ok! I see. Thanks for the prompt reply. And that makes sense. I guess in a way, the beans won’t go as far, as with the extract, but worth it to have the purity and awesome taste. Thanks for mentioning!
Lisa says
After the beans have infused, is it necessary to filter the extract?
Kimberly @ The Daring Gourmet says
Hi Lisa, no, you don’t have to filter it. That’s just if you want to remove potential bits of vanilla pod splinters and pieces.
Julia L Van Stone says
Yes, commercial vanilla extract has to be 35% alcohol by volume (70 proof). Don’t go lower than that though.
Laura says
Does the vodka absolutely have to be 80 proof? I just bought some maple bourbon that I want to use, but it’s 70 proof. Will that work?
JVS says
Yes, commercial vanilla extract has to be 35% alcohol by volume (70 proof). Don’t go lower than that though.
Peter Kopcinski says
I have been making vanilla extract for over 50 yes fifty years. I always used cheap rum. Ten years ago I got a terrible bottle of Scotch in Germany so I threw in vanilla beans and made my best batch ever. Just ordered beans the price seems to have come down I hope not the quality. The Scotch is waiting.
Lisa Hoff says
I am making this as a wedding favor. Mine is cloudy and snowy. Can I send you pictures. I have spent a lot of money to make and concerned. I made a single batch as a trial and it is not snowy/linty. But the 5 batches are!! What should I do?
Diana says
I have 40 proof vodka. Can this be used or should I buy 80 proof ?
JVS says
I think you are confused, 80 proof alcohol is 40% alcohol by volume. Vanilla (legally even) has to be at least 35% alcohol by volume or 70 proof. You should be all set with 80 proof (I haven’t seen any vodka that isn’t 80 proof so I am betting that you are fine).
Becky says
5.75 months in and the mix smells and tastes strongly of Vodka. I used 5 beans for 8 ounces of Vodka. Should I add more beans or start new. I have 10 more beans on the way.
Kimberly @ The Daring Gourmet says
Hi Becky, you’ll still smell the vodka no matter how many beans you put in it. But when you cook/bake with the vanilla extract the alcohol taste will disappear and the vanilla flavor will remain.
Acowntant says
How long do the beans need to sit in jar of alcohol before bottling?
Angel says
I’ve been looking to start up a vanilla extract pot myself. Haven’t really used any but would like to. Beans seems incredibly expensive at this point. How many beans to vodka ratio to make double fold versus single fold? After the process, can you dump some of the finished extract into small jars and then use the same beans to make more extract? Seems like a waste to use the beans in a recipe when they’ve been steeping in alcohol, depending on the recipe of course.
Jay says
The link in your recipe takes you to Grade A beans on Amazon but you suggest using Grade B. Did you change your recommendation?
Kimberly @ The Daring Gourmet says
Hi Jay, my recommendation is the same but while grade B is generally less expensive, these particular grade A Madagascar beans are actually a better value.
Brittney says
How many beans would you say per cup you will need to make double fold? I have seen a HUGE variance in this from your 5 beans per cup to 10 beans per cup! HELP! I have 7 cups currently resting with 5 beans in each and am now worried it will not be potent enough.
Danielle says
Hi
Is the vanilla supposed to taste sweet at all? Mine still taste strongly of alcohol. :/
Thanks
Kimberly @ The Daring Gourmet says
Hi Danielle, no, vanilla extract is not remotely sweet. It just tastes like vanilla-flavored alcohol. When you use it for baking the alcohol flavor disappears and you’re left with the vanilla flavor.
Danielle says
Thank you, Kimberly. Was worried I missed something and wasted months of waiting for the full extraction.
Cindee Nebeker says
Thanks for the response, SueV. I didn’t throw it out and it’s still percolating. It smells great and already it usable, though I’ll let it keep sitting for a few more months! :)
Cindee Nebeker says
HELP!!
I started my first batch of vanilla on 25 Sept 2018. I put whole beans directly into a bottle of vodka and sealed it up. I shook it every few days. Six and 1/2 weeks later (just a couple of days ago) I was concerned because, while the vanilla aroma was quite strong, the color didn’t seem to be deepening very much. It seemed stalled out at a transparent medium-amber color. So I thought, maybe I should have split the beans. So I dumped it all out into a clean pitcher so I could retrieve the beans. I split each one, scraped two or three of them, and returned everything back to the bottle. Now, two days later, the bottle is full of cloudy floaties that remind me of a snowstorm. It looks like someone emptied dryer lint into the bottle. I’m deeply concerned that it’s some kind of mold. I’ve searched the internet of any mention (or pictures) of a problem like this and I’ve come up empty. Do I need to throw this out? I suspect I do. :(
SueV says
Cindi don’t dump the vanilla, it is common for it to look like that, it is the fibers in the beans reacting to the alcohol. The only way you would get mold is if you did not sterilize every thing before you made your extract, it would be unlikely even if you didn’t because the alcohol would pretty much kill every thing any way. I had the same thing happen the first time I made it, thought the same thing. It turned out fine, just wait. If it was me I would not even open or check the bottle until March, 6 months, see how it looks then, take a tad out then and look at it, smell it, at this point you should not smell any alcohol smell, just vanilla. If every thing looks good close it back up and wait 6 more months, strain it or not, use it then, you get the best results at this stage. Shake the bottle good once a week. I have been making my own vanilla for a very long time. Good luck!
Beverly Ellers says
Is there away to print the entire info on this WITHOUT commercials?
I understsnd the 80 beans but didn’t see on Amazon purchasing for 80 beans. Could it literally be one that cost hundreds of $$$$$$$?
Kimberly @ The Daring Gourmet says
Hi Beverly, the recipe box itself can be printed without ads but not the entire post. Yes, making a gallon of vanilla extract is going to cost A LOT. The price of vanilla beans has sky-rocketed in the last couple of years which is why the cost of vanilla extract has also gone way up.
Beverly Ellers says
I’ve tried printing this entire info on making the BEST HOMEMADE VANILLA EXTRACT mainly cause all the info was good to have on hand.
I’ve never done much w/using the beans but want to try this gallon u recommend.
2 questions: #1. when u start making did u say u used like 4 clear mason caning jars, shake periodically. When they’ve soaked for several months/year that is when you put in darker bottles?
#2. Having hard time figuring out exactly how many vanilla beans to purchase using Grade B to make the gallon. U gave all the figures but want to be exact. Would u b so kind to tell me what to order, thanks much!!
Kimberly @ The Daring Gourmet says
Hi Beverly, brown versus clear glass isn’t critical but things generally preserve better in dark jars. You can keep your extract in the large jar the entire time or transfer it to smaller jars for easier use (and for gifts), it’s entirely your choice. How many beans for a gallon: Most recipes call for 2-3 beans per cup of vodka but I recommend 5 for a stronger flavor. So if you make a gallon of concentrated vanilla extract you’ll need 80 beans. If you only use 3 beans per cup you’ll need 48 beans for the gallon.
Teresa Stiff says
Please help! You are insistent on mentioning the importance of using only Grade B beans but your link takes us directly Grade A! :((((
Maria says
This is great, thank you! I didn’t realize that about different qualities and grades of vanilla extract, I appreciate the background you give! I’m going to start getting my vanilla beans and jars ready for this!
Amy says
Sorry if you get an influx of traffic and questions. It’s probably my fault for using and sharing your recipe! Oh so many questions keep getting asked and I’m just making my first batch! LOL Thank you for a wonderful tutorial and beautiful pictures!
Kimberly @ The Daring Gourmet says
Thank you, Amy! :) Not at all, I’m happy to help and always appreciate any feedback.
Debbie Fahrenthold says
Is it necessary to filter before final bottle presentation? I filter my Kahlua, but that’s more for drinking. I’ve not seen any mention of filtering.
Kimberly @ The Daring Gourmet says
Hi Debbie, no, there’s no need to filter it.
Judy Ummel says
When I look on-line for vanilla beans, some day “very dry”….is that good or bad??
Kimberly @ The Daring Gourmet says
That’s interesting, Judy, I don’t think I’ve come across that before. Maybe some of our readers can offer some better insights than I can.
Joanna Darden says
There are so many comments and you may have addressed this in previous comments so I apologize if you have. Where can I buy the vanilla beans? I live in a small town and we don’t have any here. Thanks for your help!
Kimberly @ The Daring Gourmet says
Hi Joanna, your best option will be to purchase them online. For example: https://www.amazon.com/gp/product/B0187M7M94?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B0187M7M94. (Currently the grade B beans aren’t any cheaper than the grade A beans. And they’re both extremely expensive, prices have skyrocketed, but it’s still cheaper to make your own.)
Nadine says
I think there are vanilla flavored vodkas and vanilla flavored Bacardi I wonder how that would turn out?
Kimberly @ The Daring Gourmet says
Absolutely, Nadine, those are both great choices.
DIANE H says
I just followed your recipe but I have a question, as of right now the beans are sticking 1/2 inch or so out of the vodka, will they sink in time as to not mold, should I force them down or do I not worry about it?
Kimberly @ The Daring Gourmet says
Hi Diane, they should be fine, my occasionally stick out a bit too but as you shake them a few times the first few weeks they’ll become saturated with the alcohol and as a result won’t rot.
Randy says
Thank you, I will probably go with Vodka to make an extract. I don’t want mysterious flavors for customers, just great Vanilla flavor, and I won’t need until next spring so plenty of time to age.
I will see if I can get that book to read, I am doing all I can to learn to make great ice cream.
Randy says
Anything to enhance flavor of ice cream, no idea if iI would be better off with vodka, but I don’t want anything to give alcohol flavor as this will be used around kids and “church folk” I just want people to enjoy ice cream.
I let myself get talked in to doing stuff for my County, starting next year. I will be doing if for profit, and will be using a hit and miss engine to run the machines. Bought first engine last week and need to go over it, going after big ice cream maker in 2 days.
Kimberly @ The Daring Gourmet says
Hi Randy, a non-alcoholic alternative to using vanilla extract would be to use vanilla bean paste (you can find recipes for it online or buy it). It is considerably more expensive to make though (and to buy) because the yield is less, but it is a good alternative and the flavor is outstanding. Just some food for thought. Another alternative is the more traditionally method of adding whole vanilla bean pods to the custard as it’s simmering. FYI, David Lebovitz is widely considered one of the gurus of ice cream making and he’s written a New York Times bestselling ice cream recipes book – you’re local library will likely have it.
Randy says
Enjoyed this so much what would be best alcohol? Vodka? Rum? Bourban? Or? Long story, but planning to sell Ice cream at local shows I want nothing but best, so people remember and come back, and will not mind paying the prices.
Kimberly @ The Daring Gourmet says
Hi Randy, that’s purely personal choice and different people will argue different ones are better. Vodka is more neutral in flavor whereas rum or brandy, for example, have added flavor. So it just depends on what kind of flavor you’re going for.
MG says
Now attempting my first try at making four fold vanilla extract for use in making vanilla frozen custard.
I am using 106 ounces of gourmet Costa Rica vanilla beans in 2 gallons of 40% alcohol. With the beans and alcohol together they filled 12 quart jars nearly to the top.
I have two questions.
1. How can I know when the extract has reached four fold concentration?
2. After draining can those same beans produce another four fold concentration but with perhaps using a lessor quantity of 40% alcohol?
Jennifer says
Hi there, just stumbled across your webpage looking to make my own vanilla (like many others apparently), and was wondering if you can use as an enhancement to drinks? For example, I love coffee with Baileys cinnamon vanilla in it on a cold night (before bed) and could you maybe use this to give it a different little kick? Also, would it be possible to try making the extract in something like Amaretto? I love the taste of that compared to vodka or whisky and was curious why the result may be?
Kimberly @ The Daring Gourmet says
Hi Jennifer, yes you can use it in drinks and depending what kind just know that there will be that touch of vodka flavor. And yes, you can definitely use amaretto as the base for the vanilla extract.
Michelle says
I have 4 oz of gourmet Madagascar vanilla beans if I put them in a gallon of vodka and leave it till December will it be ready?
Kimberly @ The Daring Gourmet says
Hi Michelle, for sure. We recommend at least 6 months for optimal results (and it gets even better the longer it sits). So by December your extract will be excellent. Be sure to follow the instructions for slicing open the beans and scraping them to extract the most flavor.
Pynner says
I just made a batch of vanilla extract using whipped cream vodka as an experiment. I LOVED it! It even elevated a box brownie mix to the point where people who dont normally even like brownies, loved them.
Kimberly @ The Daring Gourmet says
Awesome, Pynner, thanks for sharing!
tommy thompson says
Hi Folks, I chuckle with amusement about how great the vanilla Ext. is at 2 year aging. If it’s that good how can you age it for that long? Many decades ago when I had a real job (I’m retired now) I had mucho time for projects. One was homemade wine that needed to age for 2 years prior to sipping. We belonged to a large wine club that imported good juices from Napa valley and each made his/her own batches. I am starting my 1st batch of vanilla extract this week. Looking forward to the venue but not the wait. BUT I WILL.
Freda Johns says
Where to purchase grade B vanilla beans!
cathy a fox says
how many beans and where do I buy them? thankyou
Lilie says
I forgot to ask you: one of the comments above (Juju’s comment) says about vanilla powder.. which one do you think is better for baking and which one lasts longer (shelf life wise)? I am intending to make that at home as well as wedding presents
Lilie says
I mean which one between vanilla powder and vanilla paste?
Lilie says
Hi!
I Loved your post! would like to ask you do you make your own vanilla paste? If so, could you pleaaaase tell me how and how long does It last (shelf life)?
Laura McCann says
Since this was unanswered for do long, I thought i would pipe in. Vanilla paste is amazing. I use 30 vanilla beans, 6 tbsp vanilla extract and 1 2/3 cup of maple syrup. We make our own maple syrup, so that’s what I have the most of. I’m sure that’s you could substitute agave or honey also. BLend in high speed blender until it is as chopped as it will get. This takes about 5 minutes. Strain in a cheesecloth, or you can use a strainer , and squeeze as much paste as possible out of your pulp.
I.J. says
Do you shake the bottle to get the seeds to decant along with he liquid?
Kimberly @ The Daring Gourmet says
Hi I.J., that just comes down to personal preference whether or not you want the visible flecks.
Cella says
Besides the great recipes, the photos are extraordinary!!
Kimberly @ The Daring Gourmet says
Thanks so much, Cella! :)
Juju says
This is a pretty late post, but just came across your homemade vanilla formula.
First, your site is one of the few that actually provides the FDA guidelines on the weight of beans required for a proper-strength vanilla. Your photos and layout show how much work went into the project.
Your homemade greek yogurt page also inspired me to make my own.
Skimming through the comments section on this page, however, saw a poster who mentioned grinding the vanilla beans, to which you replied why would one do that.
I tend to grind my own vanilla beans, but check out Kiwi Importer website on the advantages of when to use ground vanilla powder over extract.
From my own personal experience, vanilla extract’s chemical composition does not enable ectract to stand up well to heat, with most of it evaporating in baked goodies, regardless of the strength made. Using larger amounts to compensate only results in the finished product having a terrible off-taste.
Unbeknownst to many, vanilla extract is actually more effective in cold homemade treats — ice creams, malts, milkshakes, chocolate milk, puddings/sabayons/eggnogs (once cooled) iced teas/coffees (use tea and coffee cubes, as well, for no watered-down effect), etc.
For baked goods, vanilla beans dried and finely grinded in a spice grinder or with a mortar and pestel are ideal.
Using pure vanilla powder not only adds visual appeal to baked goods, such as vanilla wafers or macaroons, vanilla pound cakes, etc. but packs a greater punch and by using a less than a 1:1 ratio of extract. A small pinch goes a long way, between 1/8 – 1/2 TSP powder for every 1 TSP extract.
Taste may vary from one person’s tastebuds to the next and/or based on the quality of the beans, themselves.
I don’t tend to use the ground beans in sugar, however, as a whole bean flavors 1 cup sugar as long as 6 months, just replenishing the sugar, but that’s personal preference, of course.
With the current vanilla bean shortage (CBS report back in Feb, 2017), which in turn, impacts the even higher cost of vanilla beans at present, hope this bit of info may help other home bakers stretch their precious stash of beans and/or extracts.
With all that said, have also been partial to purchasing Beanilla for years and have not had a bad batch, yet. As for the preferred strength, making double-fold for the past 20 years and allowing it to age two years, couldn’t be better!
Kimberly @ The Daring Gourmet says
Thanks so much for this info, Juju, and all the tips. I agree, pure vanilla bean packs a stronger flavor punch than extract. For baking I often use vanilla bean paste because of its flavor and the attractive specks. I look forward to trying the dried ground vanilla in my baked goods.
Jmrothman says
Hi
I just bought a small glass jar of two vanilla beans from Sprout market. Jar is 3 inches (?) tall with a plastic lid. Could I use this jar? Also have a bottle of vodka with less than a cup left in it. Which jar is better for just two beans?
Kimberly @ The Daring Gourmet says
Hi, with just two beans the glass jar they came in would be perfect – just fill it up with vodka and let the beans infuse their magic :)
Nancy says
Great recipe and great comments – I just finished a batch of homemade vanilla extract infused in brandy and made in 2013!! But I am shocked at the price of vanilla beans now – almost $43 on Amazon for 1.5 oz of Tahitian Grade B very dry beans!! They are labeled as 25 beans without the weight. I had to go through the Q+A to get to the weight. So I won’t be using expensive brandy this time.
Does anyone know of a place to get the vanilla beans cheaper. I used to buy them at Mountain Rose Herbs – but here again, the prices have soared.
Kimberly @ The Daring Gourmet says
I know, Nancy, the prices have really soared. You’ll notice also that the cost of quality vanilla extract has also gone up. So it’s still cheaper to make your own, but I’m crossing my fingers the price of vanilla beans comes back down. I haven’t bought vanilla beans in over a year because I’m still using the extract I made from 2 years ago and have the batch I made last year as well. Hopefully by the time I run out those prices will have come down!
Margaret says
My husband bought be a make your own vanilla extract kit that came with an oak barrel. My first batch I made with part Kentucky Tavern whiskey and part Seagrams 7 honey whiskey. Will be testing it out this weekend. Started another batch using the Seagrams Orchard Apple. Hoping both of these turn out as good as I hope. I did have a question about the vanilla sugar, do you have a sugar to vanilla bean ratio that you use? Also, what are your suggestion for using the sugar? Thanks!
Kimberly @ The Daring Gourmet says
Hi Margaret, I’m sure your vanilla is going to turn out amazing. I don’t measure the ratio for vanilla sugar but I think most people recommend one vanilla bean per cup of sugar. It just depends on how strong you want the flavor to be. If I have a lot of vanilla beans leftover from my extract I’ll use them liberally with the sugar to infuse it with a nice rich flavor.
Kathy says
I’ve been making my own vanilla for at least 25 years. I’m now using a bottle that I made in 2011 and have 4 large bottles left from the same year. I use the cheapest vodka that I can find and just put the beans right into the vodka bottles. I have to pour off quite a bit to make room for all of them. I use the large bottles of vodka, 1.75 liters, and put in 60 beans per bottle. I split the beans and scrape them, putting the caviar into the bottles. I have always let it sit a minimum of 12 months, but in my experience, the longer the better. The 5 year old extract that I am using now is extremely dark and just wonderful. After I empty a bottle I refill it leaving some of the thick bean residue in the bottom. Then I take that same vodka and pour it out of the first bottle and into the next emptied bottle months later etc until it is as strong as I want. I personally prefer this to topping off the bottle and diluting my extract. I’m very picky about my baking and ingredients and have used several different types of beans over the years. Madagascar beans are by far my favorite. I usually buy from Beanilla but they are out right now and I just ordered a pound from Amazon. At least if I’m not happy with them I can hopefully return them.
Kimberly @ The Daring Gourmet says
Thanks so much for sharing your insights, Kathy. I agree with you about the cheap vodka, there really is no need to splurge for the expensive stuff. Madagascar beans are my favorite as well. I’ve been learning to keep some bottles aside to continue to let them age and the oldest ones I currently have are 2 1/2 years old. And yes, they only get better with age.
Felissa says
I live in Italy can I use grappa for do the vanilla extract?
Kimberly @ The Daring Gourmet says
Hi Felissa, you sure can. Brandy (e.g., grappa) is a great choice. You can use any alcohol you like as long as it’s around 80 proof.
Michelle says
Have been wanting to do this! Do you still find it cost effective with the price of vanilla now? I just did a quick search…1/4lb is about $60-80.
Kimberly @ The Daring Gourmet says
Hi Michelle, I know, it’s crazy what’s happened to the cost of vanilla beans in the past couple of months! Hopefully the price goes back down. Prices are constantly fluctuating. I haven’t done a recent price analysis but as of right now there are some 1/4 pound units for $45.
Shelly says
Used some beautiful Grade B bourbon beans from Slofoodgroup and some vodka from Costco I had. Came out very nice, thank you!!
Kimberly @ The Daring Gourmet says
Fabulous, Shelly, thank you!
Meg says
Is this a crazy question? Would it be good to grind some of the beans up with vodka in my nutribullet? would that save from scraping? WHat i bought are grade B Bourbon Planifolia cuts. I am planning to strain before gifting, or maybe give a small piece of cheesecloth tied up in a ribbon with the bottle?
Kimberly @ The Daring Gourmet says
Hi Meg, I think that would work just as well in terms of the flavor. It’s mostly a matter of appearance and whether or not you want to have the visual aspect of the vanilla beans in the bottles. I would definitely carefully strain the particulates though because the portion of the pod itself is very tough and you wouldn’t want that in your baked goods.
Charity says
Started making Vanilla Extract for Christmas presents during the Summer(2016). I have a range of bottles from small to large(for big families), but the ratio of beans to Spiced Rum stays the same. This is my first time making it. Other than the age factor, is there any other way to determine if the extract is good/ready? The dark color matches my store bought Vanilla but it still has a strong rum scent. Is there a proper way to test it before I give them out this December?
Thanks for your help!
Kimberly @ The Daring Gourmet says
Hi Charity, your friends and family are in for a treat! The vanilla will never overpower the rum. The rum scent will always be the most prominent by far, but it will have incorporated the scent and flavor of the vanilla. As long as you used an adequate amount of vanilla beans as per this recipe, and as long as you’ve let it age for at least 3 months, your extract is ready. I prefer to age mine even longer, but 3 months is sufficient to start using it.
Chamila says
thanks for replying all the way from USA. I am from Mauritius, a very small island from Mauritius in the Indian Ocean. We have lovely Bourbon vanilla here as Bourbon Island (now known as Reunion) is our sister island. And Madagascar being so close to us, we have good vanilla at reasonable prices.
I could guess that vanilla pods may not mold if they have been drenched in alcohol for long. May I ask how long do you keep yours? I guess if we are using a 6-8 week old vanilla extract, its best not to insert the pods.
Kimberly @ The Daring Gourmet says
Hi Chamila, the vanilla extract only gets better with time. The 6-month mark is usually my aim and right now I have two large batches of it that will be aged 12 months come this December. No doubt there comes a point though when the vanilla bean has given off all it has to give and the only reason to leave it in will be for appearance sake.
Chamila says
hi kim, i read somewhere on the net that when giving away small bottles of the homemade vanilla extract, its best not to include a small piece of vanilla bean in it. The reason is because once the person starts using it, the part of the bean unsoaked anymore, can develop mold. Obviously we cannot expect the person to know that and hence, better not include it and strain.
Have you heard of that or experienced it?
thanks for advising!:)
Kimberly @ The Daring Gourmet says
Hi Chamila, that makes sense though I’ve never experienced it. Probably because the bean has been so drenched in alcohol for so long. I do know of at least one commercial brand though that sells their vanillas with a bean in it and I would think that if there were any potential for molding they wouldn’t leave it in there because of liability reasons. It’s a good question though. I guess to be on the safe side you can let the gift recipient know to “discard vanilla bean once opened” and maybe even write it on the gift label.
Randi says
I’d like to start the brewing directly in my 4oz bottles and bought a 25 count grade B Tahitian vanilla bean pack. I don’t have a digital scale to determine the ratio of beans to each small bottle .. Would 1 bean to 4oz bottle brew to a decent single fold level? I want to start this year’s Christmas gifts now.
Thanks for your help!
Kimberly @ The Daring Gourmet says
Hi Randi, that’s a tough one because beans all vary in size and weight. Does your package of vanilla beans give a total weight in grams or ounces? If so, 4 ounces is 1/2 cup and for single fold you’ll need about 11 grams of vanilla beans per bottle. You can take the total weight of the package and divide it by 11 to know how many 4 ounce bottles it will yield.
Emmi says
Hi it’s me again, I’ve been revisiting your post to re-read and I had another question. So how many beans did you use for your quart size jar in this blog? It’s hard to see viewing the pictures, but I thought I counted approx 14 vanilla beans? I’d like to make a large batch some time myself.
Kimberly @ The Daring Gourmet says
Hi Emmi, don’t use the picture as your point of reference, vanilla beans all differ in size and the quantity you’ll need isn’t based on the number of vanilla beans but rather their weight (you’ll need a scale to weigh them). For double-fold vanilla (which is what I recommend for the best flavor), you’ll need 1.6 ounces (44 grams) per cup of vodka.
Emmi G. says
Hello, I have just run across this recipe for homemade vanila extract while doing a search via Pinterest. I recently just purchased a 5 pack of the Madagascar Bourbon Vanilla beans via the Beanilla.com. I am a OCD baker when I am at home, no seriously I find myself baking something like a cake or a pie at home maybe once or even twice a week….. And I don’t have enough people to eat my baking so I end up giving it away to friends and family whenever possible, my husband just can’t keep up with my baking obsession. So that being the case I do in fact burn through a LOT of vanilla extract. I find myself using the Spice Islands brand because I live in a very rural area that doesn’t carry high quality brand named extracts at all. If I wanted to try a “high quality” brand I would need to go into a larger town or even into Chicago. I am very intrigued by this post and even after reading the directions that the Beanilla.com give for creating Vanilla extract. I am certainly going to be trying this once I run out of my Spice Islands vanilla extract. I am not sure it is wise for me to buy a ton of beans in large bulk quantities yet, I am still just discovering this method of furthering my self taught cooking/baking experience. I am very excited to be branching out into this world of vanilla bean extraction and I will be saving this recipe in my Pinterst board for future reference. Any additional/new information based on personal experience I would be very much appreciatative to learn about.
Needless to say I will be now on a quest to start creating my own vanilla extract at home, so that I can have an supply whenever I need it and not have to buy it from the local grocer. Although what little research I have done thus far I do have one question that I haven’t found the answer to yet, and maybe you might know since you and apparently others have so much more first hand experience and knowledge…..
After creating a batch (small or large) of vanilla extract, is it best to remove the beans from the extract liquid than store it? And also, can I continue to replace the alcohol in the extraction vessel (mother jar) as I like to think of it? So like say I make a 1 quart jar but only use a few ounces of it to bottle separately, can I than fill the mother jar with more alcohol to keep the beans moist and from drying out? This is all assuming that I have at least waited 6 months prior to bottling or using said batch of extract.
I hope my questions make sense.
Sooooo looking forward to reading responses and others experiences. Super excited over here in IL. It’s like a whole new hobby has just unfolded for me, as I was wondering what my next “kitchen project” would be. Thank you so much for your kind words of inspiration and dedication to helping others explore this method of cooking/baking evolution/revolution.
Kimberly @ The Daring Gourmet says
Hi Emmi! I’m with you all the way, making homemade extract IS exciting! :) I have several jars of it “brewing” right now and come this December they’ll be 12-month aged vanilla and rum extracts. To hopefully answer your questions, I usually leave the vanilla beans in the jars they entire time, even in the bottles I give away as gifts, because the flavors only continue to develop over time if you leave the beans in. Once I’ve used up all the extract, then I’ll use the beans for things like vanilla sugar. Replacing the used extract with alcohol: I don’t do that because it dilutes the extract and will make it weaker. What I do is have a couple of batches brewing at all times – one that’s ready to be used and the other that’s still developing so it’s finished by the time the first batch is gone.
Happy extract-making! :) Best, Kimberly
demi says
hi.i was wondering can i grind to powder the grade b vanillas i have?or i should buygrade a and dehydrate them abit?also is it best to have vanilla smell to make double fold or 3fold because i made single fold and didnt smell much of vanilla…..
Kimberly @ The Daring Gourmet says
Hi Demi, I’m not entirely sure what you’re asking – why would you want to grind the beans to powder? And yes, double and triple fold will have a stronger vanilla aroma.
Geneva says
Loved seeing installment 3 and you are hard workers for sure. And……I really enjoyed seeing how vanilla is made. Geneva
Kimberly @ The Daring Gourmet says
Thanks, Geneva! :) The Micro-dwelling Project is slowly coming along…we’re anxious for it to be done!
Sue V says
This is strictly my opinion, the double strength vanilla, especially the Tahitian imparts more vanilla flavor than when I used to make just a single version of the same.. I particularly notice the sometimes overwhelming vanilla when making a cheesecake, so much so that I have reduced the amount of vanilla by half in the recipe I use. My favorites are the Mexican especially in anything chocolate, the more smokey woodsy flavors come through better now that I make only double strength enhancing the chocolate flavor. So my opinion is yes I notice the difference. Two instances one just yesterday, my sister-in-law was here she asked me for more vanilla as she ran out over the holidays and bought one somewhere she had enough of mine to make one batch of cookies she used the purchased one in the other batch. She said the batch with my vanilla was superior and she notices a difference. My elderly neighbor is an avid cook, used to be a baker for many years she told me that a Tahitian-Madagascar blend I make is the best thing she has ever used and when I order my next batch of beans would I get enough for her and help her duplicate what ever I did to get it that way. Both of the vanillas given to them were double strength, aged one year. So not only am I seeing a difference but others are seeing the difference. This is how I make mine. I weigh then split then cut the beans in inch pieces, I heat the vodka in the bottle in a large pot of hot water to about 90 degrees, add the beans, leave it on the counter and shake it every time I go by for a week. Put it in a dark cupboard, stays about 65-70 degrees in there all the time, shake the bottle good once a week. I start checking it at about 11 months, 12 months is excellent. I triple strain the beans through gold coffee filters and bottle it. I use only dark bottles for brewing and bottling,and use only Beanilla.com for beans. So my opinion is yes, there is a difference in the doubles verses the singles, for a home brewer, I have only doubles now so nothing really to compare it to. My opinion is that the vodka you use makes a difference in the finished product also, I use different vodkas for different vanillas, Used to be only Sky for Tahitian, but now I think I like the Titos better. I have my favorites for different beans. And I don’t use cheap vodka.
I know the test kitchen did a test on artificial vanilla vs real vanilla but I have not seen anything on double strength not imparting more vanilla taste. I would beg to differ on that one, but the cost part, it’s not cheap but still cheaper than buying it. Rodelle recently released an ultra premium vanilla $50 for 6.75 ounces, two-fold, would’nt we like to try that one.
Not sure if this answered your question but I am a little passionate about the vanilla.
Kimberly @ The Daring Gourmet says
Hi Sue, thank you so much for your insights. I hadn’t seen that particular review by America’s Test Kitchen either, only the one you mentioned about artificial vs. real. I agree, I’ve certainly noticed a difference between single- vs. two-fold vanilla. I haven’t noticed a significant difference though in the outcome of the vanilla based on the brand of vodka – perhaps if I did a side-by-side taste comparison of the vanilla straight out of the bottle I would, but I haven’t noticed a difference in the actual baked good. Making vanilla extract really is a rewarding thing and I’ve been enjoying experimenting with different blends. A few days ago I got another batch going for next year of vanilla-infused spiced rum. It’s already smelling wonderful and I can’t wait to use it the end of the year. Rodelle’s $50 vanilla: Well, maybe some day when I have an extra $50 to blow I’ll try it, but I’m not exactly chomping at the bit ;) By the time 12 months rolls around the homemade stuff is pretty darn amazing. Thanks again for your input and sharing your experience with us, Sue, and happy brewing!
SV says
Perfect revision. I have been making my own extract for 15 years, I have experimented and learned a lot through trial and error and research. Can I make it better, healthier and cheaper than if I buy it all ready made is my mission on a lot of things. I just bottled a Tahitian and a Madagascar in Titos (certified glueten free) vodka especially for a friend who’s daughter is severely glueten intolerant. Titos vodka is corn based, the extract is excellent, a sweeter after taste and smell. I used the Tahitian in Mexican snow ball cookies and the vanilla flavor was very pronounced. I will be using Titos again. I am thinking about trying a batch in oak barrel, it sounds interesting. Beautiful website, you work very hard at it I am sure and it shows your photos are excellent. And I must thank you again for the marzipan recipe my favorite find for better, cheaper and healthier in 2015.
Kimberly @ The Daring Gourmet says
Thank you so much for the compliment, SV, and I’m so happy you found my site! The oak barrel method sounds absolutely fabulous, what a brilliant idea. I just picked up some spiced sweet rum a couple of days ago and will be making a batch in that for next year. Next in line are some Tahitian and Mexican vanilla bean variations. Happy New Year!
Kimberly @ The Daring Gourmet says
SV, with your 15 years of expertise I’m curious what your thoughts are on this. One of my readers emailed me a question about America’s Test Kitchen’s analysis of single versus double strength vanilla extract (which I haven’t seen or read). Here’s what they wrote: “Their analysis was that the additional
cost (double the # beans used in the crushing) did not result in a doubling of the strength of the vanilla taste. Do you have an opinion on their comment? And possibly homemade gives different results as their test was for commercially made?”
SV says
As I found my favorite recipe of the year from your site (home made marziipan) I don’t mean to be critical, but you may want to do a little research on weights and measurements for double strength vanilla. These proportions are no where near the amount of beans it takes to make a double strength extract. FDA guidelines are 13.5 oz. of beans per gallon of alcohol, for a single strength. Home cold extraction would be 1 ounce of beans per cup of alcohol, 2 ounces of beans per cup for a double strength. The link you give to buy beans a 4 ounce package even gives these same measurements, place all 4 ounces of beans in one quart of alcohol. You are instructing 5 beans per cup, no where near even a single strength. That is why extract is so expensive, it takes a lot of beans and patience, I don’t touch mine for a year. The best vanilla I ever made steeped for 2 years. Try using these measurements you will see a big difference. And for safety sake sterilize everything, especially the bottles for decanting the vanilla.
Kimberly @ The Daring Gourmet says
Hi SV, thank you for the comments. It did occur to me that simply recommending the number of vanilla beans to use would vary the results since vanilla beans come in different sizes. I’ve revised the instructions and cost breakdown based on weight for better precision. My cost breakdown is based on how much single-fold vanilla extract (13.35 ounces per gallon)is produced by 1/4 pound of vanilla beans. For the sake of simplicity (it doesn’t effect the cost much) I’ve rounded it down to 13 ounces and that produces just under 5 cups (40 ounces) of extract. Because it’s cheaper to buy beans in bulk (1/4 pound instead of 15 beans or so), the revised breakdown is now actually cheaper than it was previously. A 4-ounce bottle of homemade single-fold vanilla extract is only about $4.58. And a 4-ounce bottle of double-fold is $9.16. Homemade is vastly cheaper than store-bought.
I agree with you 100% about aging the vanilla extract. I make a huge batch every year to use the next year so that I’m always using 12-month aged vanilla. No doubt about it, the older it is the more superior the taste.
Nicki says
I only have grade A beans and want to make extract. I have Titos vodka at 40% alc. How many beans per 8oz would you recommend if using grade A beans? 68 beans are in a 1/2 lb of these grade A vanilla beans. I am going to get grade B for another batch, but would like to use these up. Any help would be appreciated. Nicki
Kimberly @ The Daring Gourmet says
Hi Nicki, I would use the same amount of grade A beans as I would grade B beans and that’s about 1.6 ounces (44 grams) per 8 ounces of vodka. That’s for double fold vanilla and I usually make it even stronger.
Nicki says
Thanks for the quick response. One last thing, if I am using bourbon (at a higher % alcohol than vodka–90%) would I use the same amount of vanilla beans at 1.6oz per 8oz or would I use more beans? Nicki
Kimberly @ The Daring Gourmet says
Hi Nicki, I’d use the same amount of beans. I’ve done the same thing with rum.
Kim says
Hi SV, How do you sterilize the 4oz. decanting bottles? I just bought some on Amazon for my homemade vanilla. The mouths of the bottles are so small, I have no idea how to clean them! Thanks! ~Kim
Sarah Walker Caron (Sarah's Cucina Bella) says
What a great tutorial. And those bottles are gorgeous. Gosh, I want to gift this to so many people!
Miranda says
Thank you. This will make great gifts for next year.
Brandon @ Kitchen Konfidence says
Great tutorial! I’ve made this with bourbon in the past as well :)
Gabriela says
What is the shelf life of this vanilla ?
Kimberly @ The Daring Gourmet says
Hi Gabriela, it pretty much lasts forever and only gets better with age.
Christiane ~ Taking On Magazines says
I’m one of those people who inhale deeply every time they take the cap off the vanilla. I adore the stuff but I’ve never made it at home. Thanks to you, I’ll change that for 2016!
Nutmeg Nanny says
I love making vanilla extract! When I got married my best friend made 50 bottles of homemade vanilla extract for my wedding shower favors. It’s so good and perfect for all this Christmas baking.
Jenn P&C says
I can’t believe it’s that easy! You have me so super duper excited to make my own! Thank you!
Colleen says
Love your dark bottles! My kids make both this and Vanilla Sugar and give as gifts so fun, economical and delicious!
[email protected] says
This really is the best vanilla ever, making it at home can be so good and like you said cost effective.
Rose | The Clean Dish says
I love your cost break down! I have been making my own vanilla extract (with bourbon) but could totally use some of your tips here! For instance – I need to get some brown bottles! Great, informative post :)
Angie | Big Bear's Wife says
I can’t wait to make some Homemade Vanilla Extract this year! I meant to make some for Christmas gifts haha but I think I waited a little too long for that!
Maryanne @ the little epicurean says
Love the step-by-step photos! I’ve always been intimidated to make my own vanilla extract, but now I’m feeling inspired :)
Jessica (Savory Experiments) says
I can smell the vanilla through my computer. I’ve never made my own, I’d love to try.
Carolyn says
I’ve been meaning to try this for ages!
Kirsten/ComfortablyDomestic says
Double strength vanilla extract is the best, and so simple to make at home. What a great deal on those vanilla beans!!
Anonymous says
I put 10 to 16oz is that ok it’s not double nor single
Clay says
That is single. Same as 5 beans to 8oz (1 cup).
Holly @ 3 Yummy Tummies says
Love the idea of giving this as a unique Christmas gift in a beautiful bottle. I really need to try this!
Heather | All Roads Lead to the Kitchen says
Wow, that’s an awesome price on vanilla beans! And really, it doesn’t get better than homemade vanilla extract.
Renee - Kudos Kitchen says
Nice. Nice. Nice. I’ve always wanted to make my own, but never have. Thanks for breaking it down for me. It looks incredibly easy. The hardest part would be the waiting :)
Erin @ Texanerin Baking says
Before I moved to Germany, I was in a panic over the lack of vanilla situation. I had no idea then that it was so easy to make homemade! And it makes such a great gift. :)
Karyn says
I’ve had a bottle “brewing” in the pantry for almost a year. I add what I need to small container and keep topping the larger bottle with more vodka. It just keeps going and going!
Andi @ The Weary Chef says
I’ve always wanted to make my own extract! This is really awesome! Thank you for sharing!
Lora @savoringitaly says
What a great tutorial and love that you used 5 beans per cup! It’s such a great gift idea and the flavor can’t be surpassed by store bought (and the savings!).
Sara says
I have always wanted to do this but never actually gotten around to it, I’m sure homemade extract is so much better than store bought!
Michelle @ blackberry babe says
I’ve always wanted to do this… Its much easier than I had thought! Thanks for sharing!
Becky Hardin | The Cookie Rookie says
I had no idea you could make this easily at home! Genius!
Lauren Kelly Nutrition says
I am so intrigued by this post! I have always wanted to make my own vanilla extract!
Ashley @ Wishes and Dishes says
I need to start making vanilla extract at home – I burn through so much of it! Thanks for the recipe!
The Food Hunter says
I’ve always wanted to do this
Katerina @ Diethood says
I love that. I can practically smell it. I WISH! :-D
Adina says
Wow! Perfect timing!I ordered Madagascar vanilla a few days ago, I am waiting for it to arrive. This is exactly what I planned to do with some of it. :)
Olivia says
Wjere did you order your beans from?
Rose turner says
Yes where do you get the beans? Love vanilla
,
Kimberly @ The Daring Gourmet says
Hi Rose, I ordered mine on Amazon. I just checked and it looks like the ones I bought aren’t currently available.
Gwen says
How many do I need for a gallon recipe
Loretta West says
Hi, Gwen. There are 16 cups in a gallon. If you want your vanilla extract to be truly flavorful, use 1.6 ounces of vanilla beans per cup of the least expensive Vodka you can find.
Pam says
Ok so how many beans is that per cup. The 1.6 oz’s doesn’t help my simple mind. 😊
Elizabeth Howell says
I use 20 vanilla beans per 750ml bottle of vodka. A big sized bottle of vodka is 1500 mls, so you should use 40 vanilla beans. BTW, there are 3.17 cups in 750 mls and 6.34 cups in 1500 mls.
Peggy Boyd says
How much are vanilla beans?
Trish says
beanilla .com which was highly recommended. Also, very informative site. They offer coupons, too.
Kathleen lindsaypintress says
Can you print the recepie for me thanks. [email protected] gmail.com
Stephanie says
I have been wanting to make my own vanilla for a long time…I need to just go for it. Looks awesome!
Lauren @ Wicked Spatula says
Isn’t homemade vanilla the best?! I use brandy for mine and loveee it!
nancy thomas says
what kind of brandy do yu use
Anonymous says
I was told that anything food related – Paul Masson is a good bet
Linda @ Food Huntress says
I would really like to try making vanilla flavoring. Maybe I should have a vanilla flavoring making party just to teach how to do it. I’m sure people have no idea that they could make it so easily.
Christie says
I really need to do this. Good vanilla extract is so expensive. Would make a great gift too.
Anonymous says
Yeah, with the price of vanilla beans it’s no wonder it is. It would cost $85 just to make a jar.
Josie says
Love this. Such a great gift idea for the holidays.
Alisa @ Go Dairy Free says
Recipes like this remind me that I need to do more DIY stuff, it’s always so surprisingly easy. And I looove vanilla.