Homemade vanilla is DELICIOUS! It tastes different than store bought vanilla extract....
and yes, it tastes better!
I have seen many recipes on the web for
homemade vanilla, and have experimented with different variations. While they all vary, in my experience, it’s a
fairly no fail process. Give it try; you’ll be glad you did. It is especially
good in homemade foods where the alcohol is not cooked off, ie… whipped cream,
ice-cream, frostings….YUM!
Homemade Vanilla
3 cups of 80 proof
vodka
4 vanilla beans
(I purchased mine at the local Giant)
Slice 4 vanilla beans length-wise and scrape out the seeds into
3 cups of vodka. Throw in the pods as well.
Label your jar with the date and store in a dark cupboard. Shake
vigorously daily for the first week
and often (every time you get in the
cupboard)after that.
Now this is the tricky part.
Some recipes call for storing and shaking your vanilla for up to 6
months, others call for 6 weeks. The
last batch I made, I waited 2 months. (I think the key is diligence in keeping
it shaken.)
After 2 months, I poured the vanilla through some cheese cloth and stored the vanilla in a decorative jar with a whole vanilla bean in
it to help intensify the flavor.
If you get started now, you'll have vanilla for all your fall baking!
I have made larger batches as well to give as gifts.
For a large batch use:
21 vanilla beans
1.75 liters 80-proof vodka
1.75 liters 80-proof vodka
You can buy Madagascar vanilla beans in bulk here. (some say these are the best)
I put these little goodies together for some special people on my Christmas list one year.....homemade vanilla and home grown herbs! For more clever Christmas ideas, click here to view them on my "other" blog.
Happy Shaking (and baking)......
