If vanilla extract is skyrocketing due to crop issues, isn’t there also a shortage of vanilla beans?
I happened to have beans in my cupboard that I hadn’t figured out what I was going to do with—this thread encouraged me to make my own extract. Bean prices and origins vary greatly.
The Barefoot Contessa discusses her “homemade” vanilla on several episodes. Just as described above with the vodka.
I heard you could steep it in brandy too. Yum!
I believe it you want the flavor to most resemble traditional vanilla extract, vodka that is 70 proof or higher is recommended. Other alcohols will add their flavors, so it’s personal taste. Basic process is the same. I read several recipes before deciding how to proceed.
One important suggestion is to be sure all parts of vanilla bean are fully submerged at all times or the wet exposed portion can develop mold or slime (yuck). Also don’t have too much alcohol for the number of beans or you will have vanilla-flavored liquor but NOT extract (too diluted). I erred on the dude of more beans to less alcohol.
Great sadness. I received my order of vanilla from Penzey’s. The vanilla cap broke and 16 oz. of vanilla is all over the box and packing. Fortunately, they will replace it. I can’t believe it.
Sorry about the broken cap but glad Penzey’s is replacing it. My homemade vanilla extract is getting darker every day and it’s only been a week since I started making it. It looks about the color of store-purchased vanilla now.
How does it smell?
It is in a glass bottle and has a metal cover. I haven’t opened it yet to take a sniff. I’m waiting patiently, but will let you know when I do. I can’t smell from the outside of the bottle – either the store-bought container or the vanilla extract I’m making.
Michael’s has a Wilton pure vanilla extract 2 oz for $7.99 , but there are almost always 40% or 50% coupons available
Joann’s has a 4 oz bottle of pure vanilla for 7.19, and they accept competitor coupons
I once had a vanilla tasting class. We compared pure Madagascar Bourbon, a Madagascar and Tahitian Blend, and a Madagascar and Mexican blend. All were made by the same company (Nielson Massey). I was surprised at how different they were. If you are used to one type, you my find another changes the taste of what ever it is in considerably.
We first learned about Nielsen Massey vanilla when we went to a dessert presentation hosted by Gale Gand at our local library. She’s pretty well known in the Chicago area. After she discussed hunting for wild ramps, she moved on to desserts and her favorite brand of vanilla.
Resurrecting this thread…Has anyone found a reasonable source for vanilla beans for making extract? I thought I might give it a try for Christmas gifts to hard to buy for bakers in my family.
My vanilla is looking great — sorry no idea how I acquired the beans but suspect they were a gift. Found them in my cupboard in a glass bottle and original packaging.
When you find your beans and make it, be sure to add less vodka or whatever alcohol (so you hace an intense flavor rather than diluted) and keep all portions of the bean totally covered and submerged. I even covered my hat with an oven mitt so it would stay dark in my cupboard.
Great idea about the Michael’s/Joann’s vanilla and using the coupons. I often have 60% off coupons at JoAnn’s that I don’t use.
Saw vanilla at Costco this weekend. It was $35+ for 16 oz.
@HImom thanks. How many beans did you use? I am seeing a suggestion of about 5 beans per 8 oz of liquid. That could get expensive.
@twoinanddone I recall paying about $8 for that much at BJ’s a few years ago! I just ordered 8 oz of Mexican Vanilla from Penzey’s and it was $43 IIRC. I didn’t have enough left to get me by until my own is made but I took the beans out of my other Penzey’s bottles and put them in this one too. Could not hurt lol.
I used enough vodka to just cover the beans—about 4oz with 3-4 beans. We didn’t have any other use for vodka that we have (we don’t drink it and acquired it from my in laws). Vanilla costs more than vodka these days.
For folks who like the taste of rum, have heard of folks who use that for making their vanilla. I’d be concerned about too many flavors.