You know a good vanilla extract when you unscrew the bottle and inhale. Lower quality extracts just lack the same depth and combination of fruity and earthy notes in their aroma. Nothing beats quality vanilla. But top quality vanilla extracts are expensive. And even many of those are only what’s known as single fold extract.
Single-fold vanilla extract is commercial grade extract (eg, good brands like Nielsen-Massey). Commercial-grade single-fold extract is required to use 13 ounces of vanilla beans per gallon of vodka (or whatever kind of alcohol is being used.
There are also “double-fold” vanilla extracts that many professional bakers like to use because it provides a much stronger vanilla flavor that you can’t get simply by doubling the amount of vanilla extract you use. Double-fold vanilla extract uses 23 ounces of beans per gallon. And those come with an even bigger price tag.
But here’s the good news: You can make your own double fold vanilla extract at around the same price as quality store-bought single fold vanilla extract. (Note, the price of vanilla beans is constantly fluctuating and we’ve hit a high peak in cost for a while now, but nevertheless it’s cheaper to make your own.)
So the choice is yours, make single- or double-fold vanilla extract yourself, both of which are 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.”
Ready to make some vanilla?
Here’s what you’ll need.
Vodka. 80 proof. Get the cheapest stuff you can find, it makes no difference whatsoever. It’s the quality of the vanilla beans that counts.
Grade B Madagascar bourbon vanilla beans. Grade B is specifically meant for extracting and yield the most flavor. Grade A vanilla beans are meant for cooking.
Glass jars. I like to get a combination of 2 ounce jars and 4 ounce jars.
I also recommend dark glass jars to preserve flavor. But you can use clear jars if you prefer.
A small funnel. It’s very inexpensive and it makes pouring a lot easier.
Let’s get started!
Most recipes for homemade vanilla extract call for around 2-3 vanilla beans per cup of vodka. We’re going to use 5 per cup.
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. I 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.
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!
You can use the extract as soon as 6 weeks but vanilla extract only gets better and better and better with age and optimally you should wait 6 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 the best!
When the extract is ready pour it into the bottles. You can use any size you like. 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.
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.
VANILLA SUGAR
Got some extracted beans left after dividing them up between the small bottles? Don’t waste them – make vanilla sugar!
Just let the beans dry out for a few days and then place them in a container or ziploc bag of sugar. Seal shut and let it sit a few weeks, shaking 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 thrilled with the results!
NOTE: 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.
Making your own vanilla extract is extremely easy, is generally more cost effective, and is better than store-bought!
- 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)
- 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
- 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)
- 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.
- 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.
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.
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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.
Josie says
Love this. Such a great gift idea for the holidays.
Christie says
I really need to do this. Good vanilla extract is so expensive. Would make a great gift too.
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.
Lauren @ Wicked Spatula says
Isn’t homemade vanilla the best?! I use brandy for mine and loveee it!
Stephanie says
I have been wanting to make my own vanilla for a long time…I need to just go for it. Looks awesome!
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.
Katerina @ Diethood says
I love that. I can practically smell it. I WISH! :-D
The Food Hunter says
I’ve always wanted to do this
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!
Lauren Kelly Nutrition says
I am so intrigued by this post! I have always wanted to make my own vanilla extract!
Becky Hardin | The Cookie Rookie says
I had no idea you could make this easily at home! Genius!
Michelle @ blackberry babe says
I’ve always wanted to do this… Its much easier than I had thought! Thanks for sharing!
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!
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!).
Andi @ The Weary Chef says
I’ve always wanted to make my own extract! This is really awesome! Thank you for sharing!
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!
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. :)
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 :)
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.
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!
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).
Carolyn says
I’ve been meaning to try this for ages!
Jessica (Savory Experiments) says
I can smell the vanilla through my computer. I’ve never made my own, I’d love to try.
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 :)
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!
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 :)
[email protected] says
This really is the best vanilla ever, making it at home can be so good and like you said cost effective.
Colleen says
Love your dark bottles! My kids make both this and Vanilla Sugar and give as gifts so fun, economical and delicious!
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!
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.
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!
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.
Brandon @ Kitchen Konfidence says
Great tutorial! I’ve made this with bourbon in the past as well :)
Miranda says
Thank you. This will make great gifts for next year.
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!
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
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?”
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!
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!
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.
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
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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!
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 :)
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.
Cella says
Besides the great recipes, the photos are extraordinary!!
Kimberly @ The Daring Gourmet says
Thanks so much, Cella! :)
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.
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.
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?
cathy a fox says
how many beans and where do I buy them? thankyou
Freda Johns says
Where to purchase grade B vanilla beans!
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.
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!
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.
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.
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?
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.
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
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.
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.