A good quality vanilla extract can be expensive but making homemade is a simple, easy and effortless process that can not just you a high-quality extract but can also save you a huge amount of money if you bake often. The recipe uses only two ingredients and five minutes to prepare but the results can be very rewarding.
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I have been doing lots of baking over the years. And I really mean LOTS of baking but it's only when I started doing cakes professionally did I actually start making my own homemade vanilla. Why? Because only when I started using so much of it did I actually feel the pinch of how expensive it can be to constantly buy vanilla extract or vanilla bean paste and even worst vanilla sugar.
I'll be very honest and tell you this. I have never been able to afford to give vanilla extract as a gift to people. It definitely is a great idea! I think a bottle of homemade vanilla extract to a friend would be big bonus points but for me buying the vanilla pods has always been very expensive especially here in Israel.
What is real vanilla?
I often get asked this, because, many of my recipes say - a good vanilla extract goes a long way.
Well, Vanilla is a flavoring that is derived from the vanilla pod. The vanilla is a fruit of the thick green orchid vine that grows widely on the edge of tropical forests. Did you know that vanilla is the second most expensive spice after saffron? Why? Because growing the vanilla seed pods is very labor-intensive. But despite it being expensive, vanilla is still the most widely used flavor around the world not just in the food industry but also in perfumes and aromatherapy.
What is imitation extract?
You often get chefs who will tell you - use good quality vanilla when you bake. That is good advice. Because Imitation vanilla extract contains water, alcohol, and natural flavorings. The natural flavorings are usually an extract from cocoa and tea, vanillin, and other artificial flavorings. Imitation vanilla extract may also contain corn syrup and caramel color.
When should you use vanilla extract, bean paste, or sugar
I have shown you how to make your own homemade vanilla bean paste, vanilla sugar, and vanilla extract. so I think it's worth discussing this.
People often write comments on my blog. Can I use extract instead of bean paste? or You said extract in the recipe but you are using bean paste in the video.
The truth is there is more than one way to go with it. You can use them interchangeably and in combination too!
- Vanilla extract - I use this in almost everything by default. Mostly because it's what I have most in the house in good quantity. I must admit I love vanilla so I tend to be very generous with my homemade vanilla.
- Vanilla bean paste - this usually has a more concentrated flavor and as you can see the quantity you get from pulsing these in the food processor is really not much. A little goes a long way with this. So I use this in recipes that need a more concentrated flavor. For example, if I am making a vanilla cake where I want to really bring out the flavor of vanilla (as compared to a chocolate cake) I would use this bean paste. Similarly, if I'm making vanilla pastry cream or vanilla-based desserts like a vanilla bavarian cream as compared to a strawberry Bavarian cream. Does that make sense?
- Vanilla sugar - I often use vanilla sugar in desserts not as much in my cakes. For example pies, tarts, creme brulee, etc. These get a more defined flavor of vanilla in addition to the vanilla extract or vanilla bean paste. I am known to use vanilla sugar in savory dishes such as my quiches and sauces just to help balance the acidity in there. Of course I most definitely always make my hot chocolate and drinks that call for sugar with vanilla sugar.
Ingredients and substitutes
- Vanilla - If you go to purchase vanilla beans you will usually find that there are several types of vanilla beans.
- Those that come from Madagascar which is considered rich and robust in flavor and aroma.
- Then there is a Tahitian vanilla bean which is said to have a subtle floral and fruity flavor and aroma.
- The third most popular is an African vanilla bean mostly from Uganda which is said to be smoky and bold in flavor.
- There is also a Mexican vanilla bean which is said to be smooth and spicy.
I have never used any other than Madagascar so far. That's the one I get locally and in my budget when I shop online.
- Alcohol - It's best to use high-quality alcohol with at least 35% alcohol to make a good extract. And you want to use one that is neutral in flavor.
Bourbon, brandy, and Rum are the most commonly used because it already has the vanilla color from the caramel added to the alcohol. However, I love to use Vodka because it has no color and no flavor. This works great for me because I want to make homemade vanilla that has no artificial color which means I can use it in my homemade buttercream and it won't' really give me deep ivory. It still has a tint of the vanilla color but not enough to affect the color of my buttercream.
Step by step instructions
- Split the vanilla bean in the center but leave it intact. Scrape the center seeds out.
- Place the vanilla beans in a mason jar or airtight glass jar that's at least the height of the vanilla beans
- Pour the vodka over the beans until the bottle is full. Seal the jar tight so the alcohol won't evaporate.
- Leave in a cool dry place to steep for a minimum of three months shaking the bottle once every week.
Note - In about a month or two, the color for the vodka will change to a deep vanilla color and when you open the bottle it will smell like vanilla, not vodka. The longer it stays the more intense the vanilla flavor will be.
Madagascar Bourbon vanilla extract
To make Madagascar Bourbon vanilla extract - use the Madagascar vanilla bean with Bourbon alcohol and follow the same process.
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Homemade Vanilla Extract
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Homemade Vanilla Extract
- 10 Beans (10 Beans) Vanilla beans
- 2 cups (500 ml) Vodka
Instructions
- Split the vanilla bean in the center but leave it intact. Scrape the center seeds out.
- Pour the vodka over the beans until the bottle is full. Seal the jar tight so the alcohol won't evaporate.
- Leave in a cool dry place to steep for a minimum of three months shaking the bottle once every week. In about a month or two, the color for the vodka will change to a deep vanilla color and when you open the bottle it will smell like vanilla, not vodka. The longer it stays the more intense the vanilla flavor will be.
Madagascar Bourbon Vanilla Exrract
- To make Madagascar Bourbon Vanilla Extract - use the Madagascar vanilla bean with Bourbon alcohol and follow the same process.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Angie
Mine has what look to be fibers I don’t know what else to call it. I get the vanilla bean seeds are in there but I’m not sure what this favor is I had clean equipment clean jars to put it in what could that be is it something just off the bean itself from me splitting it?
Veena Azmanov
Not sure Angie. When you split the beans you should have seeds. It looks like a paste made with seeds. These seeds are what look pretty in a vanilla cake batter, or pastry. etc.
I think you have the fibers from the bean. It is not soaked until very soft so it didn't become pastry or dry so it becomes a powder. It's somewhere in between. A lot of it should come out when you strain it.
The fiber is edible so you can still use it.
Jody Gibson
I have made a ton of vanilla as well -- of all different types. I've made Madagascar in bourbon and in vodka, Ugandan in vodka, Tahitian in white rum, Mexican in extra anejo tequila, etc. I have also mixed beans and use my Tahitian/Ugandan mix in vodka in my chocolate cakes. I use one ounce of beans to 8 ounces of alcohol, and if it is clear alcohol, I let it sit for six months, shaking every once in a while. They are also kept in my dark pantry. I have gifted my vanilla and people love it -- they use it to bake or to even put straight into their coffee. I think people appreciate that my cakes contain homemade vanilla, and if you are doing a farmer's market where you must use at least one locally sourced ingredient - I think vanilla would count.
Julia
In order to get a true extract, you need 1oz of beans to 8oz of alcohol. If you use 10 beans to 2 cups of alcohol, the best you will get is an infused alcohol. This ratio is according to what the FDA says is a true extract.
Veena Azmanov
That is why you have to leave it to seep for a few months, Julia. Having said that you can of course use more or less liquid in this. The more vanilla beans you add the quicker the vanilla will be ready.
Vincent Monichon
It was great tips...I'm at 1 months and the color is already amazing.
Not a lot of people knows that but Bourbon vanilla is not from Madagascar but from La Reunion, a french island close to madagascar. The beans are a not very big but they contains a lot of seedy stuff in it and the flavor is alot stronger. Under Napoleon Bonaparte, la Reunion used to be named Bourbon Island.
Veena Azmanov
Thank you, Vincent. I did not know that. Always great to learn these things. Happy you are enjoying your vanilla extract