How to make vanilla extract at home

Vanilla, with its delicate taste and sweet, tantalising smell, is one of my favourite spices; if, like me, you use vanilla extract liberally, you’ll find these instructions for making it at home an invaluable addition to your recipe collection.

I used to buy vanilla pods and vanilla extract at my local supermarket, but beside finding them outrageously expensive, their quality often disappointed me. I researched techniques for making vanilla extract at home, but I was confused about the right amount of vanilla pods needed to make a good quality extraction. Then about a year ago I found VanillaReview.com, an incredible resource for all things vanilla – and other spices, too – and followed Ian’s easy instructions. The result? A wonderful, deeply flavoured vanilla extract, simply divine! Making vanilla extract is very easy; the only drawback is the wait: the extract takes 6 months to fully mature, but I can assure you that it’s worth waiting.

I buy vanilla pods at Riziky Vanille, and I’m very happy about both quality and service. To make vanilla extract, I use the Gourmet vanilla pods; to infuse liquids, I prefer using Premium vanilla pods, because they’re plumper and have more seeds. Once you’ve infused the liquid, use the  vanilla pod to make vanilla sugar: wash the pod, let it dry, then place it in an airtight jar with caster sugar; after 3-4 weeks, vanilla sugar is ready.

Vanilla extract makes a lovely home-made gift, perfect for Christmas; I make the extract in a bottle of vodka, then pour it into smaller bottles. Add a jar of vanilla sugar, a pretty label, and you have a gift that’ll  make someone very, very happy.

Vanilla extract

250 ml vodka (40% alcohol content)

30 gr vanilla beans (about 12)

A sterilised jar with a tight fitting lid, or a sterilised bottle with a tight fitting cap (make sure that they don’t have any odour)

• Slice each vanilla pod in half and scrape the seeds off, then chop each slice in 3-4 pieces.
• Pour vanilla seeds and beans into the jar, or bottle, place lid (or cap) on, and shake vigorously. Keep in a dark, cool cupboard, away from heat and light.
• During the first week, shake once a day, every day, for about 30 seconds. The extract will start to change colour very quickly.
• From week 2 to week 5, shake once a week. After 5 weeks, shake once a month (or, like me, when you remember). According to Ian’s recipe,  the extract is theoretically ready after 5 weeks, although it reaches full maturity after 6 months; I usually don’t use it until 6 months have passed, though – I find that after 5 weeks, the extract is too weak.
• After 6 months, the extraction is complete, and you can remove the vanilla beans. Using a funnel and a strainer, pour the extract into sterilised dark bottles; if for some reason you don’t want seeds in your extract, pour the extract through a coffee filter.  If you want, you can add fresh vanilla pods to the extract. Dry the old vanilla pods, and use them to make vanilla sugar.

Vanilla extract, like good wine,  matures and improves with age, and it’s supposed to last for a very, very long time.

Tagged as: beautiful food, recipe, vanilla, vanilla extract