Homemade Vanilla Recipe - Sous Vide Extract - Savoring The Good® (2024)

FAQs

How do you make high quality vanilla extract? ›

You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.

Store it in a cool, dark place.

Heat and light can cause evaporation and cause the extract to turn cloudy.

As previously mentioned, vanillin is the key characterizing compound found in natural vanilla flavor. In pure vanilla extract vanillin is clearly the star and is supported by a cast of hundreds of other flavor compounds that add depth and complexity.

Anything over 80 proof is fine and makes a lovely extract. It's true, though, that the higher the proof, the more vanilla essence will be extracted into the liquid.

Just like you, it will continue to get sweeter with time. Use it now or, for extra sweetness, store it in a cool/dark place until its birthday.

Editor: If your extract still tastes of alcohol, that shouldn't be of too much concern — especially given you're still on the short end of the steeping time. Wait a bit longer; give it at least another month before calling it.

Vanilla bean pod particles may also break down over time, so it isn't uncommon to see specs or "floaties" in your extracts, especially if you sliced or cut your beans before submersing them. This is normal.

Select a dark glass or amber-colored bottle for your vanilla extract. Light can degrade the quality of the extract by breaking down its aromatic compounds. Dark glass helps to protect the extract from light exposure, preserving its flavor and aroma. Air can also impact the quality of vanilla extract over time.

With Vodka, you get the taste of the pure vanilla bean, as the alcohol is completely tasteless. With Rum, you get a very sweet taste and the maximum vanilla taste. With Bourbon, while you do get a wonderfully enhanced vanilla taste, there are specific smoky notes that emanate through the extract.

Is it cheaper to make your own vanilla extract? ›

Step-by-step photos and instructions for how to make the best Homemade Vanilla Extract! All you need is vodka, vanilla beans and a few tips and tricks. You'll find that homemade vanilla is less expensive (store-bought vanilla extract can cost $4 an ounce) and more flavorful than store-bought, and it's so EASY to make!

Using the FDA's math, you need roughly . 83oz of vanilla beans in every 8oz (1 cup) of spirits.

"Nielsen-Massey's Madagascar Bourbon Pure Vanilla Extract is a staple in professional pastry kitchens and bakeries," says Jenny Kellerhals, a pastry chef, recipe developer, and food writer. "The vanilla flavor is bold and well-balanced to beautifully accent baked goods, ice creams, and fruits."

As the vanilla extract sits, it will get darker. You want the beans to soak in the alcohol for at least 2 months before using it. The flavor will only get better with time. Make up several batches of vanilla extract at once so you never have to wait for a batch to brew.

Combined with the hot, humid climate and rich soil, hand pollination by the country's skilled and patient farmers has enabled Madagascar to become the world's top vanilla producer in both quantity and quality.

A bit of simple math reveals that homemade vanilla extract is the more economical choice. Say you buy two 4-ounce bottles of the good vanilla extract from the grocery store every year. If each jar costs $18, that's $180 over a five-year span.

Grade B Vanilla Pods have a lower moisture content. They are best for infusing into alcoholic or creamy bases (such as crème anglaise) or for making Vanilla extract. The flavour of Grade B Vanilla is deep but lighter than Grade A.

Madagascar vanilla is a great choice vanilla bean for making vanilla extract. The aroma of vanilla from Madagascar is just what most people expect when it comes to vanilla beans. Rich, buttery, creamy, with little notes of smokiness and soft cocoa undertones.