I have been making my own vanilla extract for several years now. I never realized how weak the flavor of store-bought vanilla was until I tried homemade; there really is no comparison to an extract made with quality beans and alcohol. Though the aging process takes many months, it is simple to make and well worth the wait.

Instructions

5 ounces vanilla

750 mL alcohol

Cut the ends off the pods, split them lengthwise, scrape out the seeds, and add the ends, pods, and seeds to the bottle. Alternatively, you can place the beans in whole. This allows you to use the seeds (also called caviar) for another recipe, but the aging time will triple. Shake 3–4 times a day for 4 weeks, then twice a day until finished (I rarely follow my own advice here – it’s too much work for me, but it’s a good practice nonetheless). Age 6 months if you used vacuum-sealed canning jars and split beans, or 18 months if you didn’t vacuum seal and left the beans whole. Use extract-grade (Grade B) beans, but take advantage of deals on higher grades if you find them.

Notes

You can dehydrate the used pods and ends for 24 hours, then grind them into a powder. The powder can be used to flavor sauces, dust over ice cream and cakes, or mix with sugar to make vanilla sugar.

I purchase my vanilla from vanillapura.com because the quality is consistently excellent. Some claim you can use any inexpensive 80-proof vodka but in my experience cheap vodka tastes like cheap vodka, even after a year. I prefer Absolut vodka.

There are three main species of vanilla: V. planifolia, V. pompona, and V. tahitensis. Each has its own characteristics, and even within a species, flavor and aroma vary depending on growing location and processing quality. When I purchase new beans, I take notes on their size, appearance, and aroma before adding them to vodka. After the extract has aged, I record notes on aroma and taste.

As an aside, if you want to sell your vanilla extract the recipe above is double-fold, or roughly twice what FDA requires (2.64oz of vanilla bean per 750ml alcohol). Vanilla extract is a great cottage-food product because it doesn’t need refrigeration, making the regulations surrounding it more relaxed.