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.
My sister made some last Christmas and gave it to me as a gift!!!
I am really looking forward to making vanilla as Christmas gifts! I’m seeing some complaints on Amazon about the amber bottles not being food safe and/or having an odd smell to them. Although ambiguously, some reviewers say the bottles aren’t suitable for food–only for “lab” purposes. Can anyone provide a different source for amber bottles?
http://www.sks-bottle.com/ is one.
What brand of Vodka do people recommend? I made some and maybe it’s because I’m not used to alcohol, but it’s very alcoholy tasting. (I do like to use a lot of vanilla)
I liked the product I got with 3 Olives the best. I did not like the Absolut very well. Luksusowa was pretty good, and gets extra points for being potato vodka and labeled gluten-free. But, the finished extract had a bit of a sharpness to it. I had some 42 Below and it was pretty good. The Kedem (kosher grape vodka) had a bit of sharpness to it, but, hey, it can be used at Passover. I don’t think I’d spend the money on Grey Goose. I think the sharpness comes from the tannin in the vanilla pods. You don’t taste this in your finished baked goods.
For rum I used Cruzan since that is what I’m drinking right now both light and dark.
I used Cognac, and with Tahitian beans it is heavenly. Lovely delicate flavors. Think Creme Brulee,
I had Even Williams bourbon. I didn’t love it. The vanilla flavor was weak in it.
From my grand experiment and for my personal use I will probably always make a 2x-3x strength. I will probably also use a mix of planifolia (Madagascar/bourbon beans) and tahinis (Tahitian beans grown either in PNG or Tahiti) This will give me the bold flavors of the former and the sweet floral delicate flavors of the latter. I find that I much prefer my mixed bottles the best. 3 Olives will be my stand by vodka unless I think I need to start with something labeled gluten-free. I’m also looking forward to a new bottle of cognac, but this time much stronger!
As far as some people asking about water – it depends on what the proof of your alcohol is. You want it to be in the range of 35-40% for food safety and maximum extraction. My guess is if you are using vodka that is 80 proof, then basically, 60% is water already since 40% is alcohol. If using straight grain alcohol, then by all means, use some water. Studies show that you extract more goodness at 35% than at 95-100% alcohol content.
Someone mentioned saffron.com. I got my Tahitian beans there and 1/2 of my planifolia. Juan, the owner, is a trip. He is very passionate and knowledgeable. He explained to me why sugar is added, and there is a chemical reason for this. Basically, you add 1-2% to bind the vanilla and alcohol and it takes away the sharp flavor you might have from extraction. I used none – 2% organic cane depending on how the batch tasted. (I think i had 24 batches going at once last year). The sugar did improve some of the extracts immensely; others needed no sugar at all. For my 2 oz gift bottles this amounted to 1/16-1/8 t. per bottle. It isn’t as if it tastes sweetened or syrupy.
I go to the local Bourbon Street Liquor store by me and they always have higher quality Vodka and sometimes bourbon on sale. So this way I get a higher quality spirit at a reasonable price. Whatever you do , do not use cheap vodka or bourbon. (I made that mistake with my cranberry extract for syrup one time disaster) I have made vanilla extract with both vodka and bourbon both came out very good.Sarah love your blogs.
Tiffany, just keep adding a few more vanilla beans each time and you can have essentially a “perpetual” vanilla extract. I do this for about a year after which I set that quart aside with more alcohol and a little water, and then start a new one. This was I have a “back-up”, weaker but still quite useable extract while keeping a more potent one on hand for what I need.
I made my own for the first time a year ago. We found a recipe that suggested just leaving the beans in the bottle – stylish, if you use a clear bottle for gift-giving. But also, you just pour in some more alcohol now and then and refresh it!
My question now, though, is how long that will work before I need to start over. I suspect my vanilla is getting weaker, but since it’s been gradual I haven’t even realized it! LOL!
Not sure if anyone else has mentioned this, but ALL spirits are gluten-free unless a gluten-containing product has been added to the product after the distillation process. If you really want to be safe about it you can use potato vodka or check with the particular company you’re buying from, but chances are if you have a reaction to a particular spirit you’re reacting to an additive (eg flavouring added after-the-fact) or it’s a placebo effect.
I’m glad to see someone mentioned this! Here’s a link explaining this from a celiac-disease website. celiac-disease.com/ask-gfq-is-vodka-gluten-free/
Tried several vanilla extract recipes.Have left ten to twelve Madagascar beans in 100 proof
vodka for as little as one month and as long as three years and still can’t get that strong vanilla smell and taste I find when tasting Danncy brand Mexican extract.Got any ideas?
Thanks: Guy Collier
Perhaps try using Mexican Vanilla Beans to achieve the favors of the Mexican Vanilla Extract. Having grown up in Mexico, I agree the vanilla has a distinctly different taste, but they also use different beans. Good luck! Hope you develop a great recipe for yourself and to share!
Where can I get that bottle online?,
Thanks