One of the most lovely gifts I’ve ever received during the Holidays was a bottle of homemade vanilla extract. The picture is shown above. I was very touched because I really appreciate the thoughtfulness of handmade gifts.
In addition, anyone who spends a lot of time in the kitchen knows that vanilla is a very expensive flavoring that is used in so many recipes!
In fact, vanilla is the second most expensive spice after saffron due to the intensive labor required to grow the vanilla seed pods. Could this be why saffron rice is far less popular than plain ‘ole yellow rice?
Certainly, this is the case with vanilla extract. The cost is a big reason why food manufacturers commonly use fake vanilla flavoring instead of the real thing.
Which Type of Vanilla Beans Makes the Best Extract?
My friend Lindsay prepared several test batches of vanilla extract to decide which she thought tasted best to use for gifts.
She tried several different types of vanilla beans before settling on Near Gourmet Bourbon Vanilla Beans. These beans are native to the island of Madagascar just off the coast of Africa. “Near Gourmet” means that they actually split on the vine (Grade B) or during the curing process.
Commercial vanilla extract manufacturers prefer “splits” because often they have a higher vanillin content. Typically, this is 0.23 grams of vanillin per 100 ml versus the usual 0.18 grams per 100 ml for high-quality extract grade beans.
In addition, these vanilla beans have a higher moisture content than the typical beans used to make commercial vanilla extract.
The difference is roughly 30% versus 20% for commercial beans. If these beans hadn’t split at some point along the way, they would be considered gourmet grade (Grade A), which are more expensive.
Is Organic Necessary when making Vanilla Extract?
Lindsay’s research on vanilla beans also turned up information on the production of vanilla beans. She was delighted to learn that nearly all vanilla beans are grown without the use of synthetic fertilizers or pesticides. The reasons are threefold.
First, vanilla only requires a light composting of forest materials in order to thrive. Secondly, vanilla has few insect or animal predators as long as it is properly cultivated.
And finally, the mostly small farms that grow vanilla do not have the resources for chemical treatments. In addition, they cannot afford the expensive fair trade or organic certifications. (1)
As a result, Lindsay decided that paying the premium for organic vanilla beans was unnecessary.
Gluten-Free
If you decide to make vanilla extract to give as a gifts, then I would recommend using potato vodka. This will ensure a gluten free product. It will be usable even for those friends and family who are avoiding gluten or have a grain allergy.
Lindsay was kind enough to share her vanilla extract recipe with me and said it was fine to share here as well. This ridiculously easy method on how to make vanilla extract will taste far better than even the organic stuff at the store. It will possibly save you quite a bit of money too!
Make Twice as Much with this Trick
I’ve discovered a trick to save even more money when you make your own vanilla.
When your new bottle of extract is ready, pour off about half into small bottles (see below) and refill the big bottle with fresh vodka. Leave for the designated period of time one more time.
You will get two large bottles of vanilla extract for the price of one set of vanilla beans!
Homemade Vanilla Extract Recipe
This homemade vanilla extract recipe is ridiculously easy and will save you lots with this simple DIY method. Gluten free too and makes a great gift!
Ingredients
- 1 bottle potato vodka 750 ml (25 ounces)
- 18 vanilla beans “near gourmet” splits
Instructions
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Place the vanilla beans straight into the bottle of vodka and replace the cap. Slicing each bean lengthwise first is fine but isn’t necessary and doesn’t seem to make much of a difference to the flavor.
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Note that each bean should be fully submerged in the vodka.
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Leave the vodka to slowly extract the vanilla flavor from the beans for at least 6 weeks in a dimly lit place like a cabinet that isn’t too warm. Ideally, 8 weeks is required for the majority of the vanilla flavor to be extracted from the beans. Gently shaking the bottle occasionally will help move the process along.
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After 6-8 weeks, carefully remove the vanilla beans and pour the vanilla extract into 8 oz amber bottles if you will be giving to family or friends. If making the vanilla extract for yourself, simply place the vodka bottle into the pantry (appropriately labeled) for your personal use.
Recipe Notes
If you use a different size bottle of vodka, note that you need 6 whole vanilla beans for every 8 ounces of vodka to make vanilla extract. Adjust the number of beans as necessary.
I’ve been doing this for years, it appears that I have not been putting enough vanilla pods in it. Excited to try it again. Even with less pods it is soo good and I do give it as gifts to special friends
t recipe I have from another blog let’s hers sit 5-6 months. has anyone done both 6-8weeks and 5-6 months? which did you like better?
Most definitely at least 6 months. I did taste tests along the way, and the flavors deepened and changed each time. It was still quite raw at 8 weeks. After about 7 months, I put fresh beans (about 1/2x worth) into each gift bottle and put in my extract. This way it will continue to get stronger and more developed as time goes on. I ended up with about 150 bottles of varying size.
I made my own and I am never buying store bought again!!!!!
Hi Sarah, first of all love your work… I’m a long time reader but not much of a commenter!
Anyway this looks fantastic and will definitely give it a go 🙂
Since potatoes are on the list of the dirty dozen…should we worry about using an organic potato vodka? Or is there something in the process of being prepared for and becoming alcohol that negates the need?
My question exactly. Is there such a thing as organic potato vodka? And how much is “one large bottle”? I don’t buy alcohol and I don’t know what “large” would be.
The vodka is always at leach triple distilled, but you can buy vodka that is distilled 5 times. This removes grain residue as well as that from potatoes. Even with gluten intolerance in my house and using *a lot* of vanilla (double strength), the regular vodka never made any difference. If you are concerned however, there is also grape vodka.
I bought Rain organic potato vodka which was about $25 for less than a liter. Square One is more expensive but is grain based. I was told that it doesn’t matter with vodka if you are gluten free or not since the distillation takes out the issues. My friends who have celiac dink vodka without problems.
Sarah, some people use 1 cup of alcohol with 3 beans. However, you use 1 cup for 6 beans. Why the difference?
According to the USDA to be labeled as 1x “pure vanilla extract” the product must have 13.35 oz (I believe) per gallon of 35-40% alcohol. So, it really depends on the weight and length of your beans to determine how many you will need per cup of alcohol. Therefore, 6 beans per cup for a Madagascar (planifolia) is about right.
I also made some with a “Tahintis” (Tahitian vanilla) and I got over 200 beans per pound with those. So, to make 1x strength I needed 1.5 beans per oz of booze.
I used light rum, dark rum, grain vodka, kosher grape vodka, and potato vodka, bourbon, and cognac with both varieties of vanilla beans, I also experimented with 2x and 3x strengths. The 3x (triple strength) actually got a bit viscous – like a thin syrup. It is amazing!
What’s the best way to purchase the vanilla beans? Where do I look? Also, can you share the names of some potato vodkas?
They are super cheap on ebay, at least they were for me a couple years ago. I bought Madagascar bourbon vanilla beans & was very happy with the quality. You can buy them by the pound or 1/4 or 1/2 pound, etc. Buy a bundle and split them with your friends.
All things relative of course… by cheap I mean relative to what you’ll find price-wise for 1 or 2 beans in a jar in the spice isle of a grocery store.
I haven’t check ebay, but I get mine at OliveNation. Always excellent quality.
I looked up the seller i bought from: VanillaProducts
You can get 30 beans for under $20, or a pound (over 100 beans) for under $30.
http://www.beanilla.com
Madagascar beans, $56/#
You can buy organic ones from MountainRoseHerbs.com.
I made homemade vanilla extract last summer, which I used for myself and also gave as gifts for Christmas. It tastes SO much better than store bought! I read that many store brands only let their beans sit in the alcohol for 5 days or so, then take them out in order to get production going. That accounts for the lack of flavor.
Thanks for sharing … yes, I was shocked at the amazing flavor of the vanilla extract Lindsay made. I surely won’t ever be buying vanilla again.
There is no such thing as a stupid question. I am not an expert by any means but in most applications you only use a small amount of vanilla extract so there shouldn’t be a problem for kids consuming the extract. Also true vanilla extract sold in stores contain alcohol, its just not labeled as vodka and most people don’t give store bought vanilla a second thought.
I know I’m going to sound stupid, but here it goes 😉
So the vodka becomes vanilla extract? Is that safe for kids? Like flavoring non-baked goods?
Sorry for my silly question 🙂
Julie
If you look at the ingredients label of real vanilla extract you get from the store it will say it is something like 98% alcohol.
This recipe pretty much gets you the same stuff as from the store, both have alcohol in them.
The alcohol is what preserves the extract. Without it, you would have to keep your extract in the refrigerator and it wouldn’t last for nearly as long! With the alcohol, the extract is good for a few years, just stored in the pantry 🙂 You can extract stevia in almost the same way.
This is only part true, actually a serendipitous side benefit. The alcohol is what pulls the phenols from the bean into solution. I use 25% water in addition to the alcohol in order to extract water soluble flavonoids as well. And I *always* split & scrape the beans-it does make a difference in my experience, and I like the seed specks in some of the things I make with it.
My favorite source is Beanilla, where I can purchase the Madagascar beans, plump and juicy, for about $56/#
You usually only use a small amount of vanilla in recipes by comparison to the other ingredients. So any alcohol is really negligible and will cook/bake out leaving only the flavor behind.
Julie M
I had the same question. This is the first I had ever heard about making it on your own. So thank you for asking.
We did this very thing for gifts this year! It was fun and easy and well received! And we’re also enjoying the less expensive REAL vanilla ourselves! Vanilla seemed to be the gift to give this past year as we received two large bottle of the fake stuff!