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 made my own this year and I only have to use half of what recipes say because it’s amazing!
Rene, if they are sealed tightly they will be fine.
I did this last year for Christmas and I discovered I still have some vanilla beans left over. Does anyone know if I can still use them?
Just this past couple weeks a handful of friends and I have been wanting to make vanilla extract and so the search began for the most economical bulk order we could find. Our research lead us to Saffron.com.They sell whole vanilla beans at the lowest price we’ve found so far…$19.95 for 1 pound (85 -100 whole beans) plantifolia Chef Quality (split whole beans) each 7″- 8.5″ long. I should clarify that they do sell in smaller quantities and have an assortment of vanilla beans to choose from. As a newcomer to ordering vanilla beans they’ve been very patient with my questions and quick to respond. We look forward to finalizing our order with them in the days to come. Just curious…has anyone else heard of this company or ordered from them?
Definitely gonna have to try this!
I was worried about additives in store-bought vanilla; and I don’t like the taste of the home-made varieties. Alcohol was also a concern for me due to candida. I switched to powdered vanilla and won’t be going back. It is pure vanilla goodness and at a pinch you can make your own (google instructions).
@ Billie and Denise: Schramm Vodka is Organic, it is produced by Pemberton, a small distillery in British Columbia. Other brands of Potato Vodka include: Luksusowa, Monopolowa, Vikingfjord, Cold River, Glacier, Chopin (Chopin makes 3 varieties…rye, potato and wheat vodka so those with Celiac Disease need to be aware of cross contamination), Blue Ice (blue bottle is potato vodka…risk of cross contamination with wheat in their distillery), Superfly, Chase Marmalade, Vesica, and LiV. O.K. that list makes me sound like a bit of a lush, but I hope it helps reach your goal of making a great batch of Vanilla Extract.
Thank you Laura. Finally an informative answer.
I’ve heard you can use bourbon to soak the beans
You can use any distilled spirit you want I suppose, I would be careful about the bourbon you choose though since it comes from corn mash and I would be concerned about GMO contamination. I have heard that Maker’s Mark claims not to use GMO corn though they are not certified organic. I usually use mostly vodka and sometimes gold rum. I particularly like the flavor from the occasional hit of rum in the extract.
Potato Vodka can be purchased at most Liquor Stores. Schramm Vodka is Certified Organic, it is produced by Pemberton, a small distillery in British Columbia. Other brands of Potato Vodka include: Luksusowa, Monopolowa, Vikingfjord, Cold River, Glacier, Chopin (Chopin makes 3 varieties…rye, potato and wheat vodka so those with Celiac Disease need to be aware of cross contamination), Blue Ice (blue bottle is potato vodka…risk of cross contamination with wheat in their distillery), Superfly, Chase Marmalade, Vesica, and LiV. O.K. that list makes me sound like a bit of a lush, but I hope it helps reach you make a great batch of Vanilla Extract.
Great info!!