Homemade Vanilla Extract
Homemade vanilla extract takes just vanilla beans and vodka, about 15 minutes of hands-on time, and a lot of patience. Let it steep for 6 to 12 months, then bottle it up for your own baking or for gifts.
Servings: 3 8.5-ounce bottles
Equipment
- 2 (16-ounce) mason jars or 1 (32-ounce) mason jar
- 3 (8.5-ounce) glass bottles with airtight stoppers
- Small funnel
Ingredients
- 18 Madagascar vanilla beans about 2½ ounces
- 3 cups unflavored vodka 80 proof (24 fluid ounces)
Notes
Steeping time: The 15 minutes is just your hands-on time. Let the vanilla steep for about 6 months before using it, or up to 12 months for the richest flavor.
Strength: Vanilla beans vary in size. For standard-strength (single-fold) extract, use about 2½ ounces of beans per 24 fluid ounces of vodka. Using smaller beans or fewer ounces will make a lighter extract.
Yield: You start with 24 fluid ounces of vodka, which fills three 8.5-ounce bottles with a little headspace. The final amount depends on how much liquid the beans absorb.
Storage: Keep tightly sealed in a cool, dark place with the beans submerged.
Refilling: You can top off a bottle with vodka as you use it, but each refill dilutes the flavor. Add fresh beans and give it more time to infuse.