Lab recipebeginnerdraft
Making vanilla extract
Also searched as: homemade vanilla extract, vanilla in vodka, vanilla essence
In short: Vanilla pods release their aroma into alcohol. After a few weeks it has become vanilla extract.
Picture it
Like teabags in cold water: it is slow, but in the end all the aroma is in the jar.
Before · Afterday 1
You need · at least 8 weeks (as a guide)
- 5–6 vanilla pods (about 30 g)
- 250 ml vodka or other spirit with at least 35 % alcohol
- dark glass bottle or screw-top jar
Contains alcohol: for children only in baked cakes, not neat.
Step by step: what happens
- 1Split the pods lengthways and cut them small
More open surface means the aroma gets out faster.
Diffusion: flavour travels - 2Pour the alcohol over them and seal
Vanillin and the other scent compounds dissolve well in alcohol, poorly in water.
Aromas dissolve in fat, water or alcohol - 3Store in the dark and shake once a week
Shaking brings fresh alcohol to the pods. Light would destroy aromas.
Diffusion: flavour travels - 4Use after about 8 weeks, leaving the pods in
The longer, the stronger. You can top it up with alcohol.
Result
About 250 ml of vanilla extract, dark brown and strongly fragrant.
Keeps for
Years, dark and sealed. The alcohol preserves it.
What to use it for
- Cakes, custards, ice cream: about 1 tsp replaces the seeds of half a pod (as a guide).
- As a gift in small bottles.
Related entries
Sources
- Vanilla Bean Kings: How many vanilla beans do you need for extract?
- Harold McGee: On Food and Cooking (2004)