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 noticed that the picture of your vanilla shows it in a dark bottle, and I now that I think of it, it has always come in a dark bottle when I buy it at the store. Is this important?
I use ciroc vodka which is made from grapes then buy organic vanilla beans on amazon and it is so much cheaper
I wanted vanilla beans for a rootbeer recipe over the summer, so, my mom and I made about a gallon of vanilla extract at the same time. wonderful stuff, you don’t need to put as much in your recipes either as it is more potent. Best place to buy the beans for price is on ebay!
Following!
I gave homemade vanilla as gifts this year too! I’m going to play around with some different types of liquor this year and see how they turn out.
Yes! We also make almond extract, cinnamon extract…
I didn’t know you could make almond also, how do you do that? It is even more expensive than vanilla and I use more of it.
oh! would you plese post those recipets for the almond and cinnamon extrat?
I absolutely love the flavor I create when I make my own homemade vanilla extract. It is fantastic! I also find that it’s less expensive to make my own than to buy organic extract.
We make our own, as well.
Hi Sarah,
Love your blog and your website; thank you for so much thoughtful giving. I do not do any alcohol due to severe candida. Does the alcohol convert? I have found alcohol free vanilla and it is ok. Thoughts???? Thanks.
Hi Candace, when you use alcohol in a dish, the alcohol evaporates when you bake or cook with it so it should be fine for you to use the alcohol version. This is why vanilla extract is even fine for children.
Ditto Sarah, but also the glycerine does not extract nearly as much flavor from the beans as alcohol does. It should be just fine as you describe. Plus, you are only using a small amount (such as, 1 Tbsp. in a half gallon of egg nog-that doesn’t amount to a lot!)
I’ve been making double strength vanilla for years-by the quart! We love it!
hey maureen.. what is your recipe for double strength?? we like a good strong vanilla at our house also and want to make sure that if we age it for months, we make it right the first time..
-jason and lisa-
What if you aren’t cooking with the vanilla but adding it to something like a smoothie or plain, homemade yogurt for flavor? Is it still safe for children and babies since you’re not cooking out the alcohol?
Aren’t vanilla pods VERY expensive? Is it really less expensive?
If you buy in bulk, no, they’re not. At a normal grocery store you’re looking at maybe $2 per bean, which is very high. I usually pay $0.20 – $0.35/bean when I order online. That makes it very affordable. I think I calculated that I spend about $1 per 4-oz. bottle, vs. $4 – $10 I’d pay at the store. Way cheaper.