Homemade Vanilla Extract
If the trend of increased home baking continues — and we hope that it does — a great ingredient to keep on hand is a quality vanilla extract. Although growing and harvesting vanilla beans is labor-intensive (we’ll save that for a longer article), making your own extract is ridiculously easy. And creating it yourself is far more cost-effective than buying it. If you get started now you’ll be able to stay well-vanilla’ed, while avoiding store-bought.
Vanilla Extract
What You Need
Organic, Madagascar vanilla beans
Quality vodka, rum, or brandy
What You Do
Cut ten vanilla beans lengthwise, place them in a pint-sized mason jar, and fill the jar with the alcohol.
Place a lid on the jar, and then store it in a cool, dark place for at least one month. Steep longer for a richer and more complex flavor.
Remove the beans (if you wish) and enjoy baking with your homemade vanilla extract. Or put a ribbon around the jar, and gift it to a friend.
Notes:
The vanilla beans can be steeped a second time, so you can either remove them from the jar and store them (they should be kept moist) or just leave them in the jar. It’s a good idea to make at least two pints of vanilla so that you always have one ready for use.
The extract should be stored in a dark place. So, if you keep it in a cupboard with glass doors or have open shelving, you will want to use a dark bottle. Otherwise, if your extract is kept in a dark cupboard, any glass bottle or jar is adequate.
Even though making it is nearly effortless, every time you reach for your own homemade jar you’ll experience a certain satisfaction in knowing that it is the result of your own labor. It is also nice to know that you’re using the highest quality extract (but without the typical, outrageous price tag). Such knowledge accompanying each teaspoonful somehow causes baked goods and other treats to be all the more delightful and delicious.
