One of my summer projects this year was to finally make my own vanilla extract. Who knows why I waited so long! Its SO much better than the McCormick or Tone's Pure Vanilla Extract that I usually buy at Sam's in the US and bring or have sent. And it can't even compare to imitation vanilla. Vanilla is hard in China--its not very readily available and can get really expensive when you do find it. The bottles of pure vanilla extract I get in the US run about $6-7 per 8oz bottle--I've found this homemade version isn't any more expensive than that. And the better part is it can be done with things found locally. I bought my vanilla beans from a local baking supply guy--they are on Taobao by searching 香草豆 or 香草荚 for other China people. I think I only paid about Y4-5 each for them but they were small. I bought the vodka at my local grocery store (Ikea sells Absolut but it was more expensive). I've heard of some trying this with Chinese baijiu but they thought vodka was better. I could only find imported vodka when I made it. Some people say that dark bottles are better to use, but I just used a clear bottle I had and kept it in a dark cabinet. I think its fine! There are so many varying methods and time frames on homemade vanilla if you start looking around online. This is just what I did and it totally worked for me! I've been using this in all my baked goods this summer and its got great flavor! Hope you'll give it a try if you haven't already! Just be prepared for the 6-8 weeks you have to wait!
Homemade Vanilla Extract
2 cups good-quality vodka
4-6 vanilla beans
You'll need vodka, vanilla beans, a recycled or new glass jar with a good seal, a measuring cup, a funnel, and a knife.
I cut all my beans in half first, but you can leave them whole if your jar will allow the vodka to cover them. My bottle was a 750ml bottle so it was kind of large.
Using a paring knife, slice down one side of the vanilla bean pod to expose the flesh inside. Place all the vanilla beans in the clean jar.
Measure out 2 cups of vodka and pour them into the jar and make sure the beans are covered. Save remaining vodka to top off vanilla in a few months.
Close jar and shake a few times. Place in a dark-ish place. Shake jar around a bit every day for one week. Then just allow to sit for another 5-7 weeks (total 6-8 weeks), shaking just once a week. When you take the lid off it will have a wonderful vanilla scent! If its not strong enough at 6 weeks you can allow it to sit a little longer.
Notes: As you use vanilla and the beans become exposed, you can add more vodka. I've only added some back in once, so I don't know how long you can keep doing this on the same beans--easily through the 750ml bottle of vodka I bought. Maybe someone with more experience can comment. I don't bother to strain any of the vanilla beans that get in there as I use it in my baking--all the more vanilla flavor!
Homemade Vanilla Extract
2 cups good-quality vodka
4-6 vanilla beans
You'll need vodka, vanilla beans, a recycled or new glass jar with a good seal, a measuring cup, a funnel, and a knife.
I cut all my beans in half first, but you can leave them whole if your jar will allow the vodka to cover them. My bottle was a 750ml bottle so it was kind of large.
Using a paring knife, slice down one side of the vanilla bean pod to expose the flesh inside. Place all the vanilla beans in the clean jar.
Measure out 2 cups of vodka and pour them into the jar and make sure the beans are covered. Save remaining vodka to top off vanilla in a few months.
Close jar and shake a few times. Place in a dark-ish place. Shake jar around a bit every day for one week. Then just allow to sit for another 5-7 weeks (total 6-8 weeks), shaking just once a week. When you take the lid off it will have a wonderful vanilla scent! If its not strong enough at 6 weeks you can allow it to sit a little longer.
Notes: As you use vanilla and the beans become exposed, you can add more vodka. I've only added some back in once, so I don't know how long you can keep doing this on the same beans--easily through the 750ml bottle of vodka I bought. Maybe someone with more experience can comment. I don't bother to strain any of the vanilla beans that get in there as I use it in my baking--all the more vanilla flavor!
I ended up using the vodka bottle for my vanilla and the seal was enough. It has lasted fine. I think the number of top offs depends on how strong the vanilla is. I don't strain either. Why waste that yummy vanilla?!
ReplyDeleteI am also LOVING the homemade stuff. Can't believe how easy and how much better it is!
I've made this too, but am just now coming to the end of my 8 weeks. I'm so excited to go check it! Glad it's been a successful DIY for you :)
ReplyDeleteI'd say you'd need a lot if you had as large of a vodka bottle as I had (750ml)--that's 3 cups of liquid so probably need 6-9 vanilla pods depending on the size. Most "recipes" I consulted used 2-3 per cup. I just started with 2 cups and then I'm topping off as it sits longer and gets stronger.
ReplyDeleteOr you could use less pods and just let the wait time increase--3 months maybe? I'm too impatient for that! :)
ReplyDeleteWe just put the vanilla beans inside a bottle of vodka. We don't even buy the good vodka. The cheaper ones will do. :) We've done a top off and I don't really notice a difference. I think we start over after we've used the equivalent of a bottle and a half of vodka. It lasts a really long time.
ReplyDeleteWhen we were in the states we used rum, and that was REALLY good.