Vanilla Extract

This is a lovely recipe for vanilla vodka. It IS NOT a recipe for vanilla extract. The FDA requires a minimum of 0.83 oz of beans with a moisture content less than 25% or 1.06 oz for beans with moisture over 25% for each cup of alcohol between 70 and 100 proof. Even if you used the correct bean weight, you still wouldn’t have extract in a month. The general consensus is that it takes a minimum of 6 months with frequent agitation to produce a palatable vanilla extract. Many wait a year or more before using theirs.

Don’t know if allowed to post a site or not but if allowed go to VanillaPura site… https://www.vanillapura.com/ …. A great site that explains the process of extract (vanilla, almond, lemon, etc.) making, etc. Use 1oz beans to 8oz. alcohol. Plus how to do a taste test, etc. Vanilla Extracts take between 12 to 16 months depending on type of alcohol used.

I initially saw this episode and recipe during the outbreak of COVID. I was intrigued and did some research and found a great resource for everything vanilla called beanilla.com. I purchased a vanilla extract infusion kit that included a bottle and 7 beans (alcohol not included). I use bourbon whiskey for mine. My extract tastes great and as I use it I add more alcohol to bottle and beans as needed. Hope this helps anyone who wants to try their own homemade vanilla extract. Also you should split the beans down the side to release more flavor and make sure they covered by the alcohol.

I use a 750 ml of good quality vodka and 15 beans. I do split the beans on one side because it infuses better with time. Shake the bottle a couple times a week and in 6 months you have vanilla. Better at one year just do not let the beans get exposed . They must be covered in liquid or they can become slimy!I buy the vanilla beans on Amazon and I like the Madagascar bourbon vanilla beans the best. Tahitian beans are good as well , have a different aroma and not as vanilla flavored but more of chocolate notes. Just has a better flavor than most commercial brands, definitely more economical! I make a new 750 ml. Bottle every year and give as gifts

This is an excellent way to make a vanilla infused alcohol thats perfect for cocktails or as a base for liqueur. I’ll pit my full strength extracts at 1 month to 1 year against this recipe any day. Please update this to real extract with correct amounts and added time.

The FDA standard is 1 oz of beans (not count) to 8 ozs of alcohol 80 or higher proof.  I urge all of you to do your research, what Ina has here is vanilla flavored alcohol; not vanilla; quite misleading.  Sadly, there is so much online that simply is not how to make vanilla.  Thank you for reading.

For a chef to tell people that have no idea about how to make vanilla to pan the camera to only show the top of the jar, without telling the exact size of the jar, or how many ounces of vodka they need is crazy. How do you assume that they’d know how much “a bottle of vodka” is? Seriously? Or what size jar, either? Call me crazy, but if I’m teaching people to make something, it would be obvious to tell them those details. But that’s just me.

I made this as directed.  No amount of vodka listed, I used 18 ounces and 12 vanilla beans.  After three months, tasted like vodka so added more beans.   After letting it sit for nine months, it is the right dark color, but still tastes way more like vodka than vanilla.  I’m going to cut the beans as some reviewers suggested and hope it turns to vanilla extract.

I did my own thing before finding this. I had no clue about measurements, I had some leftover organic vodka and an organic vanilla bean. I was tired of the store being fickle about having quality organic vanilla, BAM! Homemade organic vanilla was born that day, split the bean and put it in the bottle, put it in the back of the cabinet. That was 6 months ago and lots of money, lol. I am gifting this Christmas.

Love this! I used more of both since I use the paste a lot in cooking. So easy and totally worth it.