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.
What is the purpose of adding water to my vanilla extract, and how much should I add. I’ve had it brewing since April, when I saw someone mentioned adding water. Do I need to add some to it now? Thank you for your help.
All plain vodka is gluten-free, despite being made by wheat. The way vodka is made, gluten cannot stand up to it. There are two things vodka goes through to become vodka: 1) it is distilled, which is where the ethanol is formed from condensation, and 2) vodka is then filtered, (typically multipe times) to get any impurities that might have escaped the distillation process, which would help. The plethora of flavoured vodkas is what you have to worry about when it comes to gluten-free or not, since alcohol companies are not required to list what ingredients they use for the flavouring. Luckily, because vanilla extract requires a plain tasting vodka, then you don’t have to worry about that!
Rain is a delicious organic vodka that would be great for vanilla extract. 🙂
I want to make this for Christmas this year. Now my ADD brain has to remember to start it eight weeks before Christmas.
Make it now Chris K! It won’t spoil! Plus when the season hits, you’ll be way ahead of the umpteen to-do lists :0)
I really love this topic and I found that isn’t hard as I thinked to make your own vanilla extract. Really useful tips and tricks I discovered here.
Very useful post Sarah . Thanks a lot. Your effort will be worth in my kitchen. 😉
I’ve been making this wonderful vanilla extract recipe for years. What I’d REALLY like to make is the potato vodka! It’s the liquor that makes our vanilla extract and our tinctures so expensive.
Someone told me to use Gray Goose because it is very high quality vodka. I just read the back and it is made from wheat. Is there a major difference, aside from price? This was pricey, but I’m not sure I’ll be able to return it to the store and I don’t drink vodka so if there is no issue I’ll just use it. Any thoughts?
*24 beans will be a good amount for the 33 oz bottle of vodka.
*I also make coffee, chocolate, lemon, orange, stevia, etc. extracts. Principles are the same. I grind the coffee to a chunky consistency, use cocoa nibs for chocolate, whole leaf stevia with a vanilla bean for the stevia, etc. To make almond extract you would want to grind the almonds in a coffee/spice mill and leave it for longer.
*I do not use glycerine ever because it does not pull as much from the vanilla (or coffee beans,etc.) as alcohol does, with a little water added for water soluble compounds.
*Bourbon or rum make an especially rich extract which complements the flavor of vanilla.
*You can also use grain alcohol, if it is available (not legal here in Pa.)
Great post! I just bought a 1 L (about 33oz) bottle of potato vodka from Trader Joe’s. Do I need to put 24 pods or beans in the bottle? Thanks!
I love vanilla extract….
All vodka is gluten-free unless there is a gluten-containing additive for flavor. And I cut my beans into 2in sections for better extraction. Less work than splitting them. It is also an important recommendation to use organic vodka. Pesticide-free and a better working environment for the laborers, and isn’t that what we all want? 🙂 We made extract for Christmas gifts this year and it was a big hit! We’re definitely done buying it from the store. Such a HUGE savings!