Super Simple Vanilla Extract

With vanilla prices on the rise, more and more people are finding ways to make their own vanilla extract. I personally have 6 quart size mason jars that take up one of my pantry shelves. In each jar steeps a different variety of vanilla bean, to create different flavors of vanilla extract.  

This recipe is super simple with minimal supplies, anyone can use this recipe to make their own stash of vanilla extract.

Super Simple Vanilla Extract

Vanilla extract has been used for centuries to add flavor to a variety of different things. Anyone that uses vanilla extract knows that the prices are climbing. Wouldn’t it be nice to have your very own homemade extract steeping safely in your pantry? Making vanilla extract is super simple, it only requires your patience, and a few supplies.

Vanilla Extract Ingredients & Supplies:

Fifth of Medium quality 80 proof vodka
3oz of Vanilla Beans
1 Wide Mouth Quart Mason Jar
Patience
Optional:
Coffee Filter or Fine Mesh Strainer

Vanilla Extract Ingredients

Instructions:

Step 1: You will first need to buy your vanilla beans. Before purchasing you should decide which Grade of Vanilla Bean you will need to buy. Grade A, which is used for the caviar as well as the bean pod or Garde B which just used for making extract.

Step 2: Before your vanilla beans arrive, you will need to buy a fifth (375 ML) of medium quality, 80 proof vodka.

Step 3: Once all your ingredients have arrived you will need to fold each bean in half and stuff them into your wide mouth quart jar. If you purchased grade A vanilla beans, leaving the beans whole will allow you to use the caviar while you are waiting for your vanilla extract to be ready.

Folded Vanilla Bean | Vanilla Extract

Step 4: Next Pour the entire 5th of vodka over your beans, they should be submerged. If your beans are not completely submerged that’s ok, just shake your jar every once in a while.

Step 5: Screw the lid on your jar and find a dark place to hide it.

Step 6: Store your extract jar at room temperature, in a dark area for 6 to 10 months (or longer). The longer your beans can steep the better the vanilla extract will be.

Step 7: After your beans have been steeped for 6 – 10 months you can do a taste test by adding a few drops to whipped cream.

Optional: Before use you may want to run your extract through a coffee filter or fine mesh strainer to clear debris or excess caviar. 

Vanilla extract has an extremely long shelf life, if the jar is sealed, away from bright light and is not stored in extreme temperatures.  

Extra Vanilla Bean Uses

  • Caviar
    To use the caviar, simply cut one end of the bean off, squeeze and pull through your thumb and index finger. When all caviar has been removed cut the bean in half and place it back in the jar. I cut the used beans in half so I will know later which beans have been used. Learn more about vanilla beans and there uses by reading Learn All About Vanilla Beans.
  • Powder
    Once you feel your vanilla beans have been steeped long enough, you can remove the bean pods and dehydrate them to make a vanilla powder.

Vanilla extract is super simple to make, if you can patiently wait 6 months or more you won’t be disappointed. Anyone can use this recipe to get the most out of your vanilla beans and have homemade extract added to your pantry stash. If you are like me you won’t be able to stop at just one quart, this has become a very interesting and useful hobby to have!

Vanilla Extract

This recipe is super simple with minimal supplies, anyone can use this recipe to make their own stash of vanilla extract.

Equipment

  • Quart Mason Jar
  • Patience

Ingredients

  • 3 oz Vanilla Beans
  • 375 ML 80 Proof Vodka

Instructions

  • Order your choice grade vanilla beans from a reputable source
  • Before your beans arrive buy your fifth of vodka and quart mason jar
  • When beans arrive fold them in half and stuff them in to your mason jar
  • Pour the entire fifth (375 ml) of vodka over your beans so they are submerged (if they are not completely submerged that is ok, give it a little shake every once in awhile)
  • Screw the lid on the jar and find a dark place to hide it
  • Store your extract jar at room temperature, in a dark area for 6 – 10 months ( or longer)
  • After your beans have steeped for 6- 10 months, taste test it by adding a few drops to whipped cream.
  • When you are ready to remove beans, run through a coffee filter or fine mesh strainer to remove debris

Notes

The longer the vanilla beans steep the stronger the vanilla taste will be. Six to ten months is just an estimate, you can let them steep for much longer.

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