How To Make Homemade Vanilla Extract: {Recipes & Tips}

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This homemade brew is very easy to make and can be stored away in the pantry for your own use (and never run out again!) but also keep a batch on hand for gift-giving, they’ll be very appreciated! All that’s needed is alcohol (such as vodka or brandy), vanilla beans and glass jars or bottles.

DisplayQuick Tip: Try experimenting with different beans (ie. Madagascar & Tahitian) to sample all the flavor notes each type has to offer, even try mixing one or two different types in the same jar.

Ready to get started? You’ve hit the jackpot with this page! I have a collection of recipes and tutorials to help guide you along the way as well as a section of tips and frequently asked questions at the bottom.

First, here are three quick & easy methods:

  1. Place one bean into a pint of vodka. Shake daily for two weeks.
  2. Scrape the seeds from three beans and add them to a bottle of dark rum, add the pods as well. Let sit for three weeks, shaking occasionally.
  3. Pour 1/2 cup vodka or white tequila into small saucepan, and heat until it smokes but isn’t boiling. Break 2 beans into pieces and place into jar. Pour the alcohol over top and cover tightly. Let sit for a week, shaking frequently.

A more detailed tutorial:

  • Split 7 beans end-to-end with a sharp knife. Add these to a .750 liter (1/5) bottle of rum, vodka, everclear, scotch, brandy, or alcohol of choice.
  • Let stand for three to four weeks before using.
  • When bottle is 1/4 full add three to four more beans and more alcohol.
  • Let stand for another week before using.
  • Seeds may float in the syrupy liquid but unless the finished product is being given as a gift, don’t remove them–they only add to the flavor.
  • Use one-forth to one-third the amount called for in most recipes as this has a very strong flavor.
  • The beans are good as long as a vanilla scent is present. Once the scent is lost, discard and replace with fresh ones. They can also be removed from the alcohol base and either scraped or chopped then used in place of the extract (for stronger flavor). Or you can remove them from the alcohol, dry each thoroughly and stick them into a canister of sugar to infuse their flavor.

Traditional Method:
(Yields 8-ounces)

Seeds1/2-pint Vodka
4 Vanilla beans
Seal tight jar or container
Decorative bottle

  • Pour vodka into container.
  • Using a sharp kitchen knife, cut a lengthwise slit down the middle of each bean.
  • Cut them into 1/2-3/4 inch pieces then add to container and shake.
  • Wait and shake. It will take 30-days for the brew to mature. Once each day, vigorously shake the container for 30-seconds.
  • Once the 30-day cycle has finished, strain the liquid through a colander or coffee filter and place in decorative bottle.

(Yields 8-ounces)

1 cup Brandy
1 whole vanilla bean

  • Place items into seal-tight container.
  • Wait. It will take 3-weeks to cure properly.
  • Pour into decorative bottle.

Another Way:

  • Start with 1 cup of vodka, brandy, or real extract.
  • Add 2-3 Tablespoons of corn syrup, stir or shake to dissolve.
  • Finely chop 3 or more pods (depending on strength desired); add to bottle.
  • Store in a cool place; stir or shake occasionally to mix ingredients.
  • As the contents are used, top it up occasionally with additional liquid (vodka, brandy, or extract) and a bit more corn syrup; about once a year add a couple more finely chopped pods.

Title

  • Stronger: Use a high proof of alcohol and scrape the seeds from the bean.
  • Weaker: Use a lesser proof of alcohol and soak beans intact.
  • To strain for storage: Use a very fine strainer, coffee filter, or paper towel.
  • Vodka usually gives the highest alcohol content. Brandy adds additional flavor which some folks may or may not prefer.
  • Corn syrup or sugar helps infuse and develop the flavor from the pods (corn syrup dissolves more easily).
  • Using a variety of pods (Madagascar, Indonesia, Tahitian, Mexican) will produce a brew with a much more complex taste and aroma. Try using Madagascar as a base, adding Tahitian and Mexican for additional fragrance notes.
  • Shake container before each use. Small flecks will be in the liquid and provide additional flavor. Dark flecks in light-colored food may also appear, to avoid this, don’t shake the jar.
  • Occasionally spoon out some of the mass of pods that settle to the bottom of the jar for when a very intense taste is desired (to use in things like ice cream or butter/vanilla pretzel cookies).
  • Have a brew jar always on the go and every summer make sure it’s topped up so you’ll have enough on hand for holiday baking.
  • The shelf life of pure extract is indefinite and it’s highly unlikely you’ll ever see an expiry date on it (for both purchased and homemade varieties). Since there is such a high alcohol content, it won’t spoil or harbor bacteria like other pantry items. In fact, it develops better as it ages! Careful storage does help preserve it, keep it in a cool, dark spot so the taste doesn’t deteriorate (that’s why many different brands are sold in dark bottles).

Title

Gift-Worthy

  • What’s their shelf-life and is the one I have still good to use? As long as they are moist enough to be pliable without breaking and there is no sign of mold growth, they’re still good to use. Stored in a cool, dark location, a shelf life of approximately one year can be expected. If one is on the dry side, try sealing it in a container with a sliced wedge of potato or apple, this should help it regain some moisture. It’s also possible to rehydrate by soaking in a bit of warm water (do this right before using).
  • There is white stuff coming out of it while it’s soaking in the brew, is this mold? It’s highly unlikely that it’s moldy, but that white stuff you’re seeing is not an illusion–it’s likely vanillin that is oozing out, this is a sign of good quality! On cured pods of high quality, relatively pure vanillin may be visible as a white dust or “frost” on the exterior of it. See Wikipedia.org for more info.
  • Why are they so expensive and where can I find them locally? These are the “fruit” of an orchid grown in climates like Mexico and are harvested only after certain conditions are met so there is some effort and expense to producing it in quantities. It’s possible to locate them in the spice section of the local grocery store, if not try the baking supplies or the international foods aisle.
  • Directions for scraping out the seeds: Slice it in half lengthwise then use the tip of a knife to scrap out the tiny seeds. If you are just using the seeds, keep the emptied shell to use in baking or to infuse in sugar (see instructions at the bottom of this page).
  • Storage guidelines: Keep in the tubes (that’s how they’re usually purchased) until needed. Refrigeration can cause them to dry out quicker so keep in the pantry (or cupboard) in the dark and are protected from heat and moisture. Don’t store near the stove/oven since heat can degrade it and its taste.
  • Can they be frozen? Yes but there is some flavor and quality degradation, I wouldn’t freeze them unless I had a bunch on hand that I knew there was no way I could use within a year.

Starter brews are great gifts for friends who bake. Include the basic instructions and a few extra pods in case they want to make an even stronger batch.

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Published: October 23, 2006
Updated: October 16, 2012

What Readers Are Saying:
83 Comments to “How To Make Homemade Vanilla Extract: {Recipes & Tips}”
  1. keith says:

    Guys: From the FDA 21CFR169 it says 13.35 ounces of vanilla beans per gallon of extract is single fold (single strength) vanilla extract. As most vanilla beans are ~120/pound or 7.5 beans per ounce of weight. A gallon of extract is 128 fluid ounces, so that would mean ~98 beans per gallon or SIX (6) whole beans to make ONE cup (8 fluid ounces) of single fold vanilla extract.

    Anyone who tells you any differently is just teaching you how to make vanilla flavored booze.

    • TipNut says:

      I always thought Vanilla Extract was vanilla flavored or infused booze. Whatever it is, homemade vanilla booze or extract or alcohol infusion is heavenly to cook with, much more flavor than store bought IMO.

  2. ian says:

    keith is right…however, if you have really nice beans with heavy crystals (Grade A) they will go a lot further than grade B extract beans.

    Still, I get the highest quality beans I can in 1/4 pounds and make ~750ml of extract liquor from good vodka. I have also read that extract gets better with age like a fine wine, rather than having an expiration date. Beans only stay fresh for a year or so.

  3. Cliff says:

    Any suggestions for non-alcoholic vanilla extract? I’m a teetotaler!

    • Jen says:

      This is an alcohol free recipe from a local radio station. I haven’t tried it, so I don’t know how it compares.

      Alcohol Free Version:
      2 vanilla beans
      12 oz glycerin
      4 oz warm water
      Slit bean down middle and scrape downs seeds. Place both in glycerin and warm water. (softens pod) Place in dark place. Let sit for a month or so. Shake often.

    • triso says:

      Don’t worry about cooking with alcohol. The alcohol evaporates before the water in most cooked foods.

      • James says:

        Urban Legend! It takes HIGH heat and long cooking periods for the alcohol to cook off. Google it, there are millions of articles on it.

        • cc3 says:

          James is right…my husband is allergic to alcohol..he tried some seafood cooked with wine once and threw up 5 minutes later. Vanilla extract in uncooked food makes his stomach burn. The googling I did said it needs to at least simmer 30 minutes.

    • Levi says:

      Just scrape a bean pod and put the seeds into your reciepe. Have you ever used vanilla from the store? It’s got just as much alcohol if not more than homemade. Also, you’d better not use almond, coconut, or any other extract. Full of alcohol. For shame!!!

    • Barb says:

      If you have ever used bought vanilla extract you just thought you were a tetotaler. Or any extract for that matter, and many other foods.

  4. TipNut says:

    Not that I can think of Cliff, sorry. But you can substitute vanilla extract with vanilla powder, it contains no alcohol.

    • Billz says:

      yes but Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia.

      So unless the ingrediants specify what is really in there, you dont really know.

  5. Ryan says:

    Yeah but Cliff, most people cook with vanilla extract, which causes the alcohol to evaporate off anyway.

  6. HeilalaVanilla says:

    Another option is to chop the vanilla beans up with a food processor. This has the benefit of both releasing the seeds and also exposing maximum surface area of the bean to the alcohol for maximum infusion.

  7. mudz says:

    I placed 3 vanilla beans in a 375ml Jamaca rum to make vanilla extract today. I realized that that are some white stuff, but coming out from the vanilla beans. Is my vanilla extract edible? Thanks!

  8. TipNut says:

    What kind of white stuff mudz?

  9. mudz says:

    I don’t know how to describe it but the white stuff is attached to the vanilla bean. Are they normal???

    • AAW says:

      I too am seeing a white substance on the outside of the bean. I’ve made extract before and have not experienced this. This last beans I ordered were Madagascar beans and I’m wondering if they are just different and that’s the reason I’m seeing this white residue that looks a little slimy. I was happy to see your question, because I was starting to wonder if something was wrong. I still don’t like the way it looks.

  10. TipNut says:

    Hi Mudz, I wonder if it’s the vanillin you’re seeing? You can read this for info:

    Vanillin – Wikipedia

    Here’s a quote:

    Vanillin is most prominent as the principal flavor and aroma compound in vanilla. Cured vanilla pods contain approximately 2% by dry weight vanillin; on cured pods of high quality, relatively pure vanillin may be visible as a white dust or “frost” on the exterior of the pod.

    At smaller concentrations, vanillin contributes to the flavor and aroma profiles of foodstuffs as diverse as olive oil,[10] butter,[11] and raspberry[12] and lychee[13] fruits. Aging in oak (wine) barrels imparts vanillin to some wines and spirits.[14] In other foods, heat treatment evolves vanillin from other chemicals. In this way, vanillin contributes to the flavor and aroma of coffee,[15] maple syrup,[16] and whole grain products including corn tortillas[17] and oatmeal.[18]

    Edit: Also sorry for the late reply, somehow I missed your comment earlier.

  11. mudz says:

    Thank you for your help, Tipnut!

  12. Schwarze says:

    I also need to make vanilla extract without alcohol. What I’m contemplating, is to use oil. I’m figuring that the lack of water should prevent spoilage (though perhaps not as well as alcohol). The addition of vitamin E may help prolong shelf life if need be.

    Also, would grade A Tahitian beans be noticeably different than or inferior to Madagascar beans? What is usually used in the name brand extracts?

    • Luke says:

      I would be careful if you choose to infusing the beans in oil because of the botulinum toxin which forms in oxygen free environments. You should research this before proceeding with your idea.

    • Anne Wingate says:

      I like to combine 2 parts Madagascar vanilla extract (homemade) and 1 part Tahitian vanilla extract. If you compare it to music, Madagascar is the trombone and Tahitian is the oboe. But they “sound” great together, and the Madagascar doesn’t overpower the lighter, floral taste of the Tahitian. BTW, I was using Everclear to make the extract, and then diluting it with distilled water. But I use it for vanilla-strong smoothies, and now I’m on some meds that require a totally alcohol-free diet. So I’m going to try the glycerin recipe. I have to get some more vanilla beans first.

    • Diana Everitt says:

      I am thinking that a light vinegar such as a Japense rice wine vinegar may make a really good non-alchohol verion of homemade vanilla extract. Or, perhaps a diluted solution of white wine vinegar. I just placed my Christmas order of vanilla beans to make extract for gift giving. I will give it a try and see how it comes out.

      • Barb says:

        That sounds awful. How did it turn out? Commercial vanilla extract has alcohol and most of the time a touch of sugar or syrup added to it. I would never put a vinegar into a recipe that calls for sweet.

  13. Nicole says:

    So this raw food book I’m reading suggests to steep a vanilla bean in glycerine to cover, over night…I haven’t tried it but I’m going to, only because I use vanilla extracts in smoothies and I don’t like the aftertaste of the alcohol.

  14. Rowena Greenwood says:

    Herbalist often make non-alcoholic tinctures with vegetable glycerine. Some stores sell vanilla flavor, or vanilla beans extracted in vegetable glycerine (check the label). Food grade vegetable glycerine is sold in health food stores. There is an FDA rule as to why it is called a flavor and not an extract.

  15. Kara says:

    Do you use the same amount of homemade vanilla extract in a given recipe as you would store-bought vanilla extract? If not, how much should you cut down?

  16. TipNut says:

    Hi Kara, I don’t change a thing when baking with homemade vanilla.

  17. ransomedbyfire says:

    I am also looking for a non-alcoholic way to make vanilla extract. I know the alcohol won’t be the same when it is cooked, but I do not believe in buying alcohol, period, for any reason, unless it is already part of another product (i.e. NyQuil or white wine Worcestershire sauce).

    • Rextionary says:

      A good alcohol free substitute would be to make a vanilla syrup. It is a simple syrup made with vanilla beans. As follows:

      Ingredients

      2 cups sugar
      2 cups water
      1 Tb. corn syrup
      12 vanilla beans (more for stronger flavor)

      Directions

      1.Bring the sugar, corn syrup and water to a boil in a heavy medium saucepan over high heat. Split and scrape the vanilla beans and add entire bean and scrapings to the saucepan.
      2.Reduce the heat to medium-low.
      3.Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
      4.Let cool completely.
      5.Transfer to an airtight container. Do not strain out the beans as they will add to the flavor over time
      6.Refrigerate or store in a COOL dark place for several weeks.
      To top off make a new batch or half batch and add to previously made vanilla syrup.

      The more beans you use the stronger the flavor and it only gets better over time.
      To make a thicker syrup increase cooking time.
      To more easily pour syrup set container in a warm water bath til heated through.
      You can also add vanilla beans to honey for a unique flavor.

  18. Tessa says:

    I made this over the holidays and have finally been able to use it in my baking. I made the vanilla extract recipe #1 with vodka and it turned out wonderfully. Next I’m going to try the recipe with the rum or the brandy but I haven’t decided which yet.

  19. mattm says:

    Keith says: “Guys: From the FDA 21CFR169 it says 13.35 ounces of vanilla beans per gallon of extract is single fold (single strength) vanilla extract. As most vanilla beans are ~120/pound or 7.5 beans per ounce of weight. A gallon of extract is 128 fluid ounces, so that would mean ~98 beans per gallon or SIX (6) whole beans to make ONE cup (8 fluid ounces) of single fold vanilla extract.

    Anyone who tells you any differently is just teaching you how to make vanilla flavored booze.”

    One thing to take into consideration is that vanilla beans are different sizes meaning you might find a grade A bean that’s 9-10″ long which would weigh considerably more than an extract grade B bean that’s 5.5″ long. Another thing to take into consideration is that the commercial producers use machines which circulate the alcohol through the vanilla beans 24/7, in completely sealed, pressurized, systems which means that 13.35 ounces of bean in a commercial plant will make a stronger vanilla extract or alcohol or whatever you want to call it, than one can at home with the exact same 13.35 ounces meaning that if you want to get the same flavor from home (and infused rather than percolated) vanilla extract, you’re going to have to add more beans to the same amount of alcohol or get a hell of a workout. In other words, if you want to make a great tasting vanilla extract that you love, you use however many beans you’d like. All vanilla extract is vanilla flavored booze, it just happens that because of a regulation, a certain concentration is allowed to go by a different name. A rose called Bob is still a rose and however the concentration, a bunch of vanilla beans in alcohol is still just vanilla flavored alcohol in the end…

    As to alcohol free vanilla, just ground and dry the beans until you have some nice fine powder which you can then add to anything except things that have to be pure white. Better taste and it won’t burn away when cooked too hot (as extract will somewhere around 300). I use a coffee grinder. Cut the beans into small pieces and grind. Let sit overnight to dry (spread out as best as possible) and then repeat the next day and the next until you have the consistency of powder you’d like. You will have traces of vanilla in the food and even tiny pieces can still be crunched in the mouth but it’s barely noticeable and also points out that real vanilla (not pulp mill by-product, yuk, fake vanilla) was used.

    mattm

  20. Heidi says:

    Where can i purchase vanilla beans? Are they hard to find?

    • Anne Wingate says:

      It was a couple of years ago that I last purchased vanilla beans, but I got them on eBay. I’m going to look for some now, and will report results.

    • Anne Wingate says:

      I’m back from eBay. My Tahiti vanilla beans are bought and on their way here–I paid $36 counting shipping for 20 beans–and I have bid $1 for 100 Madagascar beans with three minutes left in the auction and no other bidders. The shipping will be $10, so I’ll get them for $11. You can’t beat that price. BTW, I’ve been buying vanilla powder from Frontier Foods.

      I’m back from checking email–I correct myself, there were 50 Madagascar beans, not 100, but the minimum acceptable bid was $0.01, so although I bid a dollar I got them for one cent plus shipping.

    • Diana Everitt says:

      They are readily availble in your local grocery stores now. In fact our local Walmart carries them. I have also found them at Weis’, Wegmans, my local health food store, the local bulk food store.

  21. Amanda says:

    If you buy vanilla extract the store you are buying alcohol, real or imitation. If you don’t want to use or buy alcohol don’t use any extracts.

  22. NSGIRL says:

    What types of containers/bottles could be used to store homemade vanilla? Do they need to be airtight (I assume not as they would be opened repeatedly when using?) Anyone know of a good place (in Canada) to buy jars or bottles for storing the vanilla? I would like to give some as gifts but don’t know the proper way to store it?

    • Anne Wingate says:

      For vanilla made with alcohol, I use one-pint canning jars and keep them on a shelf. I expect I’ll store the glycerin in the fridge, in old (washed) vinegar bottles, and I’ll probably boil it before pouring it over the beans, because I don’t want food poisoning. I wouldn’t give it as a gift unless I had made it with alcohol, for safety’s sake and also because the only people I would give it to as a gift would be my stepdaughter and my stepson’s wife, and I definitely don’t want to play games with my grandchildren’s health. Children are far more susceptible to food poisoning than adults are.

    • Diana Everitt says:

      I use regular canning jars in 1/4 pint, 1/2 pint, and pint sizes.

    • mgordon says:

      i use old patron tequila bottles. i like the way it looks, plus the cork is nice.

  23. Anne says:

    Do you really have to discard the vanilla beans after awhile? I read in a cookbook (Ina Garten’s, I believe?) that she’s had a bottle of homemade vanilla brewing for years and just continue to add more alcohol.

    • TipNut says:

      No you don’t need to strain the beans out if you don’t want to. You will have “floaties” in the extract but they’re just pieces of the vanilla.

    • Anne Wingate says:

      I’d remove the beans after a year and replace them with new beans, then dry the old beans and grind them in the Vitamix to make vanilla powder. It won’t be white, but it will be vanilla and can be used to make vanilla bread, cake, cookies, or ice cream, although you need to add vanilla extract as usual also. But that’s ideal, and as a matter of fact I think I’ve had the same vanilla beans in the Everclear for three years now. BTW I’m a Mormon and I don’t mind using alcohol in baking recipes because it cooks out, but I don’t use it in cold stuff for both religious and medical reasons.

      • John N says:

        Anne,

        Thank you for your comment! I’m a Mormon as well. I live STRICTLY by the beliefs, and I am SOOOO amazed at people who don’t want to use extracts or liquors in recipes (ie. wine, flavored liquers, etc.) because it’s ALCOHOL!

        It’s been stated MANY times here on this message board that THE ALCOHOL COOKS OUT! As soon as it boils, it’s gone! Usually, well before that! I used to be a pastry chef at a 5 Diamond hotel, and we used liquer ALL THE TIME! We used light rum, instead of vanilla extract, in our butter cream (50 lb. batch!) to flavor it. Just a little splash! I told my mom how we made it and she actually said, “How can you serve that to children?” WHAT?!!! Are you serious?!! There’s probably LESS rum in our 50 lb. batch than there is vanilla extract in your 2 lb. batch, Mom!

        Seriously folks. DON’T get all up in arms about the alcohol in your recipes. You’re NOT going to go to hell, because the stuff isn’t in there by the time you eat it!

        Lastly, I just started my first batch of vanilla extract using a 80 proof cheap vodka (.357ml) and 9 Bourbon vanilla beans. I’m going by the USDA standards for my 1x fold. I figured it’s an average of 6 beans per 8 oz. of vodka. .357ml is 1.5C of liquid, so 9 beans go in! I only scrapped the caviar out of two of the beans, and left the rest of it in the others. LOTS of floaties, but I plan to strain it through a coffee filter when I’m done. I also plan to let the beans steep in the vodka for about 3-6 months before I use it. I may sound like I’m going to extremes, but I just want it to be REALLY good!

        • Kay says:

          Thanks Anne for setting the record straight for SO many people who think that cooking with alcohol is still sinful or breaking their tee-totaler record. Yes, it evaporates in the cooking process. If it evaporates then the alcohol is not still there. Only the essence or flavor is left, NO alcohol. Some people get so bogged down in legalism they become silly with their notions. I am a Christian. Even Jesus drank wine, and he turned water into wine. There wasn’t much else available at the time that would keep for any length of time and not spoil, and surface water was and is easily contaminated. The Bible says do not get drunk with too much wine, not do not ever let a drop pass your lips. If someone is going to be that legalistic they had better make sure they don’t ever take any cough syrup or use any extract flavorings. People, please use reasoning and common sense. You won’t go to hell for using extracts, nor are you in danger of becoming an alcoholic or setting a bad example.

    • Diana Everitt says:

      When I get to the bottom of the jar I smell the beans if I can still smell the vanilla from the beans I add more vodka. I have only been making it for three years but, I still have the same jar with the beans I started with, I add two or three beans a year to it. I probably go through a half gallon of extract a year just for my own use.

  24. dordes says:

    Making your own vanilla extract is a better option.Thanks for the recipe.Alcohol evaporates when it is heated.Many fruit cake recipes ask for brandy or whiskey and when it is baked you don’t get the taste of the alcohol.Thanks for all the input.

  25. triy says:

    Can I use citron vodka to soak the vanilla beans to make vanilla extract?

    • Anne Wingate says:

      Yes, and it sounds delicious. I didn’t know citron vodka existed. Next time I’m in a liquor store, and heaven only knows when that will be, I’ll look for citron vodka. I suppose you could use any kind of flavored liquor that’s 60 proof (30% alcohol) or higher, if it’s a flavor that goes well with vanilla.

    • Diana Everitt says:

      I am an old school vanilla extract girl. I like mine to have a nice clean powerful vanilla flavor. I make mine using vodka and believe it or not I find I get the cleanest vanilla flavor from bottom shelf cheap vodka. Many of the upper shelf sipping vodkas such as grey goose have back ground flavors that distract from the vanilla. This is my personal choice. It really comes down to personal taste. I did make a vanilla extract using Jack Daniels Whiskey last year. I love the vanilla notes in the whiskey. It was wonderful. I used it to make a simple powder sugar glaze for homemade potato doughnuts. All I can say is wow!

  26. Martins Akposiegbe says:

    Thank you so much for the wonderful vanilla recipe.

  27. CFenner says:

    This week I purchased Maker’s Mark Tennessee Whiskey Bourbon to make my vanilla extract. I will be sooo excited as that stuff is VERY good. Has anyone used anything other than vodka and brandy? This bourbon is 45% alcohol! YUM! Its not bitter like vodka or brandy.

  28. momma t says:

    when u say to grind up vanilla beans in the coffee grinder. do you mean after they are shelled or the whole pod? sorry if this is a silly question! i would really like to make some vanilla powder with no sugar!

  29. Jackie says:

    can you use Captain Morgan spiced rum for making vanilla . Is one of the long pods considered a bean or are there seperate beans in the pod

  30. aaron says:

    Hi I used half a gallon of vodka and five vanilla pods to try to make vanilla. This being my first time making vanilla i didn’t think it mattered what you used or how much you used of it. So my big question is this, will it affect how strong it is or how long it takes to cure?

  31. md says:

    I was watching a food network show & it said that all of the alcohol does NOT evaporate when you cook with it. It was a while back so I don’t remember what show it was on. Maybe ‘Good Eats’.

  32. Jade says:

    For the making of the vanilla extract, can I boil/heat the Rum/Vodka to get rid of the alcohol before I soak the vanilla pods inside?

    • ah says:

      I don’t think that would work as well. The alcohol works as a solvent (extracting the vanilla from the pods) and it also prevents bacteria and/or mold growing in your extract. Alcohol evaporates at 73.4C or 173Fahrenheit so if you plan on making something that doesn’t warm up enough, you can always boil the needed amount of extract right before you use it.

  33. Sarah says:

    How long does the non alcoholic vanilla last?

  34. Wanda says:

    I’m a newbie to making my own homemade vanilla and I have some questions. First of all, if I’m using 100% vodka rather than 80%, do I need to add some water?? Secondly, how much corn syrup would I need to add to each pint jar of vanilla?
    In each pint jar, I used 4 Madagascar Grade A beans. Do I need to add more or will that be enough to make a nice strong vanilla after it sits for a few months?
    Thanks!

  35. sue says:

    i don’t want alcohol in my beans as i am a raw foodie and don’t cook anything. and the taste of alcohol is yuk to. just thought you guys should know why some of us don’t like the addition. also my children are eating stuff that i make with vanilla. does anyone know how the glycerine recipe turned out and is the water added to the glycerine???

    • Thrivalista says:

      Sue, glycerine isn’t a raw food, either (nor is maple syrup). If you want an uncooked carrier for the vanilla flavor, why not just soak the snipped vanilla bean in water for a few hours, then throw the bean and the water into whatever you’re making? If you’re using a Vitamix for a smoothie, or a food processor for a banana cream dessert, or whatever you’re prepping, you can skip the alcohol infusion step.
      But glycerine isn’t raw. And its sometimes not even derived from food (see what Wikipedia has to say about it.)

  36. Kay says:

    I just got my 3 year medal from AA 2 weeks ago. I WILL not bring any alcohol in my home and torture myself. One drink is to many and a thousand is not enough. I am going to the health food store and get glycerin. For those who think it is OK because the booze cooks out, well, for some of us it just might not make it to where the booze cooks out. Sobriety IS #1 for those of us in AA. Staying sober way too valuable to fool with! I am so grateful for 3 years clean.

    • Kay says:

      In your case you make a most excellent point. I certainly understand that alcohol in any form could be a great temptation to anyone struggling with alcoholism. You’re doing a great job. Keep it up!

  37. dec1958 says:

    What about Bourbon. I have some locally made Bourbon that was gifted to me. I don’t drink so I don’t know what the difference would be.
    Thanks!!

  38. alex says:

    Madagascar Pods are the very best!!!
    in Europe some of us are more used to vanilla sugar -this is fine caster sugar mixed with vanilla extract.
    I make my own: I take 100gr. of white caster sugar, and add 2 podds to it. I cut the podds open before.
    Now every time I need a podd to infuse something like milk, I take the podd out of the sugar and use it. Than I shake it of and put it back in the sugar (if you cover it with the sugar, it won’t mold at all). When I buy new podds for a special meal, I put them in the sugar after use.
    Every time I use the vanilla sugar in baking, I add exactly the same amount of sugar to the mix and shake or sturr.
    In winter I bake more often and make a double batch. Sometimes I have as much as six podds in there… When I find a podd is loosing its fragrance, I stop using it, scrape the last of the merr (?- I mean the gooy stuff inside the podd) out and use that, before I discard the podd.
    It has been the system in my family from before my grandmother (she was born 1860) and it suffices me.
    Now I must say – I recently got madagascar vanilla liquid from a befriended professional baker and lordylord, I could drink that as a daily treat!!
    But it is very expensive, indeed, I think a liter was as much as 120 US dollars… it is very frugal in use, though.

  39. Lenore says:

    I made a big batch of these for Christmas presents this year and all the recipients were very excited to get them. I made a mix, some were vodka and some were brandy. I included insructions for topping them up as they are used. I kept a jar of each for myself. They were a Big hit this year and they tasted excellent. Thanks for the very helpful tutorial!

  40. becker says:

    We started out extract at the end of December. We bought a large bottle of organic vodka and have put the organic beans in… The bottle came with a cork, which is popping off at random, is that suppose to happen? My husband keeps putting it back on. We invested a lot in this extract… I would hope it isn’t going bad or something… any input would be appreciated.
    Nothing else was added.

  41. Marian says:

    Any simple ideas for how to use the finished vanilla extract? Would be useful to add when giving as presents.

  42. Ron says:

    I’ve made two batches now of homemade vanilla with a minimum of 10 pods in the first and 16 pods in the second batch. My wife insisted her store bought McCormick brand was better so I tried a test…made one batch of homemade vanilla ice cream with her stuff and one batch with mine, same recipe on both but in both cases her ice cream tasted better. Both of my homemade batches brewed for 3-5 months

  43. Levi says:

    I buy vanilla beans by the pound once a year or so. Every single time I bake any cookie one bean pod gets scraped and the seeds are added to the cookie (I think that if it has a vanilla flavor you should be able to see specks). Then I add the vanilla that the reciepe calls for from my homemade stash. I put the spent pod into the jar and put it back in the cupboard. I usually have 3 bottles of vanilla for different types of baked goods. When the bottles have more pods than vanilla, I have been pulling them out, tossing them and starting over. DUM DUMM DUM DUM!!!! I just read about drying them out and making vanilla sugar! God, I’m silly. And I just barely did it 15 minutes ago and am not going to dig in the trash. Durnit!

    Oh well….live and learn – thanks for the tip!

    There is only one type of vanilla store bought that I will ever use. It is Los Cinco Soles in Cozumel. The stuff is like parfum. I’m sure it is fake, but I’d put it behind my ears.

  44. Holly says:

    I recently made some vanilla extract for the first time. I put it in “cute” little bottles that had corks. But I’ve noticed in most of the pictures I have been seeing, the bottles have rubber stoppers that seal. Is there a preferred (better) method of sealing?

  45. CTCOCO says:

    Be sure to keep your pods covered with alcohol always so no mold on your vanilla beans.

  46. robyn says:

    If you have split the bean open you can note white floaters. this is from shaking and breaking down the cell structure from inside the vanilla bean. it will be strained off usually before use. if it bothers you make extract without splitting the bean.


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