Comments on: Homemade Vanilla Extract: Recipes & Tips

By: NSGIRL

NSGIRL — Mon, 05 Oct 2009 12:14:08 +0000

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?

By: Amanda

Amanda — Wed, 30 Sep 2009 23:10:44 +0000

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.

By: Jen

Jen — Wed, 30 Sep 2009 00:33:59 +0000

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.

By: Heidi

Heidi — Sun, 05 Jul 2009 03:31:58 +0000

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

By: mattm

mattm — Wed, 24 Jun 2009 21:45:01 +0000

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

By: AAW

AAW — Wed, 27 May 2009 19:10:56 +0000

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.

By: Tessa

Tessa — Mon, 23 Feb 2009 06:12:14 +0000

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.

By: Homemade Vanilla Extract « The Eclectic Connoisseur’s Weblog

Homemade Vanilla Extract « The Eclectic Connoisseur’s Weblog — Wed, 11 Feb 2009 18:16:39 +0000

[...] in making homemade extracts? Be sure to check out Clotilde’s tips here and pay a visit to Tip Nut. Tip Nut also has recipes for homemade lemon extract, orange extract, and lavender sugar. I [...]

By: ransomedbyfire

ransomedbyfire — Thu, 01 Jan 2009 05:33:45 +0000

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).

By: TipNut

TipNut — Fri, 12 Dec 2008 17:16:01 +0000

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