Homemade Vanilla Extract

by zoe on January 3, 2012 · 54 comments | Print Print | Print Email this to a friend

It is a brand new year and I figured I should start 2012 with a fresh start; right at the pastry beginning. For me that’s vanilla extract, probably the most used ingredient in my kitchen after flour and sugar. I always have a stack of beans and bottles of extract. I admit I don’t always make my own, but it is something, like homemade yogurt, that once you make it, you’re ruined to the store bought version. It is easy to make, but to get the best result you have to be patient. The longer you let the vanilla beans sit in the vodka, the better and stronger the flavor. I let this bottle sit for 5 weeks before opening it, which was a test of will power I didn’t know I possessed. The result is like perfume, I want to add it to all of my recipes and dab a bit behind my ears. I’ll use it in everything from cakes to cocktails.

This year I have only made one work related resolution…to make more how-to videos on my ZoeBakes YouTube Channel. If you have any ideas for cake decorating, baking, pastry or any other sweets you’d like to see in more detail, please let me know. You can subscribe to my YouTube channel to see all my new videos. Hope they are helpful.

Vanilla Extract:

Glass Bottle with stopper or cap (the one I used had juice in it and I cleaned it and then sterilized it) – the size doesn’t matter, you can make a large or small amount.

Vodka – enough to cover the beans in the bottle you choose. You can also use rum or other neutral flavored alcohol.

Vanilla Beans – The amount will depend on the size of the jar you make, but you want to use a bunch to get the best flavor. I used about 18 beans in 750ml of vodka. The beans can be expensive, so you can also keep the pods after you have scraped out the seeds for another recipe. This will take longer, because you aren’t adding the flavorful pulp, but it is a great way to use the pods. I add one to the bottle every time I have another pod. (Don’t use them if they have been used in a recipe already, like custard) – Here is more information on vanilla beans

To make the vanilla extract:

Clean your bottle and dry it well.

If you are using the whole vanilla beans, scrape out the pulp of a bunch of beans.

Put the pod and scraped pulp into the bottle. (Scraping out the pulp first will help it flavor the alcohol quicker.)

Once you have all the beans scraped and added to the bottle…

Pour the vodka into the bottle. You can use a Funnel to make sure you don’t spill. I didn’t have one that was small enough, so I used a large round pastry tip.

Close the stopper on the bottle and shake the vanilla and vodka to distribute the seeds.

The vodka will still be clear for the first few days. Once every couple of days give the extract a good shake to break up the pulp and get the seeds distributed in the vodka.

After a week the extract will start to get darker and develop some flavor. After two weeks you can use the extract, but the flavor will be very subtle.

At week 3 the color should be amber and the aroma is richer, but waiting for week 4 or 5 is when it gets really exciting. Use it in any recipe that calls for vanilla extract. If you are using it in buttercream, you may want to strain out any of the pulp. You will still have the seeds in your recipe, but any of the stringy bits from the pod will get strained out.

The extract can be kept indefinitely and over the months it just keeps getting better.

Happy New Year!

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Tagged as: bean, extract, vanilla, vodka

{ 54 comments… read them below or add one }

1 CherylK January 3, 2012 at 3:39 pm: Your photos are just terrific and I love those bottles! I made vanilla to give as gifts this holiday. Started it in October. I used those little individual wine bottles, made my own labels and wrapped the necks of the bottles in rafia. It’s a perfect hostess gift, too. I’ve read that it can take up to six months for it to reach it’s peak vanilla flavor.
2 Sneh | Cook Republic January 3, 2012 at 3:42 pm: This is so beautiful. Thanks for sharing Zoe! Happy New Year
3 Chris January 3, 2012 at 3:44 pm: Great post as always! My wife and I really enjoy your blog. For our vanilla extract we bought a large bottle (1.75L) of good vodka and put a bunch of beans directly into it by removing the little plastic cap. For easy use we pour off a small amount into a regular extract bottle. The rest just sits and gets better every day.
Do you make other extracts for your baking?
4 zoe January 3, 2012 at 4:04 pm: Hi Chris,

I have made other extracts, but I don’t do it often enough. That will be one of my goals this year!

Cheers, Zoë
5 zoe January 3, 2012 at 4:05 pm: Hi CherylK,

Yes, the longer you wait the better it gets! Hard to wait, but the reward is great!

Enjoy! Zoë
6 Bubbles LaTour January 3, 2012 at 4:07 pm: Well, are you Miss Smartyboots using a decorating tube as a small funnel! I thought I was the only person who’s done that in a pinch. Happy new year, Zoë!
7 Bubbles LaTour January 3, 2012 at 4:08 pm: Err, that’d be “. . . aren’t you. . . .”
8 Bubbles LaTour January 3, 2012 at 4:09 pm: I brewed mine in Windsor Canadian. . . . I started it in August and gave it as Christmas gifts.
9 Jill January 3, 2012 at 4:14 pm: Does this keep indefinitely and does the quality of vodka matter?
10 JessicaN January 3, 2012 at 4:16 pm: I love love love this idea! Thank you for sharing! Any idea how long of a shelf life it has? Or any tips on how to store it for max freshness? Oh… one more question! Does it matter what kind of vodka is used?

Thank you so much!
11 zoe January 3, 2012 at 4:22 pm: Hi Bubbles,

Yes, great minds think alike. I always ask myself WWBD and these little gems come to me. Thanks!!!

Happy New Year! Zoë
12 LyB January 3, 2012 at 4:22 pm: I want to try making this *so* much! Looks just wonderful!
13 zoe January 3, 2012 at 4:22 pm: Hi Jill and Jessica,

Great question, I added the shelf life to the end of the post. It lasts nearly forever and just gets better as it ages.

Cheers, Zoë
14 Sonia January 3, 2012 at 4:29 pm: Thank you for this post. This is one of my top priority work to do in new year. Have been reading and searching for good source. Thanks for details with clear pics.
Happy New Year to you Zoë and yours!
15 Jill January 3, 2012 at 5:10 pm: Bonne Annee Zoe, what a great idea! What kind of juice bottle was that? It is gorgeous.
16 Connie January 3, 2012 at 6:10 pm: You are so right! After using homemade extract, store bought extract is definitely ruined. Like another one of your readers, I make my extract in the vodka bottle instead of transferring. It’s fun to see the look on people’s faces when you tell them you make your own vanilla extract.
17 Elizabeth Van Jacob January 3, 2012 at 6:23 pm: Great post, Zoe! I would love to see a demonstration video of your Blueberry Lemon Curd Ring; your photos were so helpful, but video would be nice, too. Happy new year!
18 cindy January 3, 2012 at 7:23 pm: this is great! I’ve had a bottle of homemade vanilla extract for 3 years now–topping off with vodka as needed. It beats the store-bought stuff for sure!
19 Nana Pat January 3, 2012 at 8:54 pm: sooo good! We used to do this in Mertztown many moons ago.
20 Cat Davis - Food Family Finds January 3, 2012 at 9:53 pm: I love making homemade vanilla. My mom turned me on to the idea of making it a few years ago and ever since I’ve been addicting to making bottles of it.
21 Carmen January 3, 2012 at 9:57 pm: Great post. And I always appreciate your beautiful and informative pictures.
A suggestion for your YouTube Channel…a demo about blind baking specifically docking a pie crust and creating a raised edge on a puff pastry shells. I’m always unsure how close together the fork pricks should be or how deep into the crust I should prick it. Every once in a while I get an air bubble and sometimes my crust shrinks even though I use pie weights.
22 Always Wright January 3, 2012 at 10:49 pm: Thanks for the great step-by-step info. I will definitely make the homemade vanilla extract soon! Now I’m off to watch your videos! Happy New Year to you and yours!
23 shachar January 4, 2012 at 1:20 am: Great Post,Great Pictures!
I would like to see in your YouTube Channel , a video Demontrating, how to make a colored Mirror glaze for a mousse cake.
thank you..
24 Judy January 4, 2012 at 7:07 am: This is wonderful! And I was just kidding a friend of mine that there must be a zillion uses for vodka!

I just have to try this. Any other extracts you can make this way?

I agree about the pie crust video.

Thanks, Judy.
25 zoe January 4, 2012 at 8:41 am: Thanks for all of the video ideas, I am keeping a list!

Cheers, Zoë
26 Jean January 4, 2012 at 9:06 am: I’m with the contingent that just drops the beans into the bottle of vodka (pouring off a little to accommodate the addition). I did this for gifts as well, bought cute little apothecary jars online and made labels. I managed to save one bottle for myself. Next time, I’m trying the bourbon version.

And, would love to see that pie crust video. Also, tempering chocolate.

Happy New Year.
27 Anna January 4, 2012 at 10:39 am: I recently found a bottle of rum based vanilla in my pantry that I had started about a year and a half ago and it just got pushed back and forgotten. It smells amazing and is the perfect reward for FINALLY organizing my kitchen I do like vodka better as a base as it doesn’t compete with the vanilla as much as rum does. I didn’t scrape the seeds though, I just split the pods, that’s a great tip to speed things along. Thanks!
28 zoe January 4, 2012 at 8:38 pm: Hi Anna,

I will have to try organizing my pantry, I hope to find something as special jammed in there! What a lucky find.

Cheers, Zoë
29 Cookin' Canuck January 4, 2012 at 10:40 pm: I’m guessing that this is some pretty amazing vanilla extract. Plus, it looks so pretty. Thanks so much for this, Zoe.
30 Craig Neal January 5, 2012 at 11:06 am: I remember making vanilla in Vermont during the commune era. similar bottle and cheap vodka…oh my!
31 zoe January 5, 2012 at 11:11 am: Wow dad,

I had no idea! There are many stories left to be told.

xo z
32 Jo Ellis January 5, 2012 at 9:42 pm: Love the vanilla idea. Have a question about Sunflower Breakfast Loaf. Do you put the cup of sunflower seeds in the batter or on top? Trying recipes in Healhy Bread too. JE
33 zoe January 6, 2012 at 7:51 am: Hi Jo Ellis,

The best place to get information about my bread books is on my other website http://www.breadin5.com. We answer questions, have lots of information and videos.

Thanks, Zoë
34 krsity January 6, 2012 at 2:05 pm: Love your info on homemade vanilla! I recently bought a Sam’s Club bottle of Vodka and am waiting for a delivery of vanilla beans any day now! You specifically mentioned it should be in a glass bottle. My vodka came in a plastic bottle. Is that okay to use that or is there a reason the bottle it soaks in should be glass? Thank you!
35 My Little Expat Kitchen January 6, 2012 at 3:54 pm: Thank you so much for this Zoe. I have always wanted to make my own vanilla extract. The tips are really helpful.
Magda
36 Randall January 6, 2012 at 4:24 pm: Hello Zoe,

Do you have a good suggestion as to where to get the vanilla beans, and how much they cost? Does the quality of vodka make a difference in the quality of vanilla?
37 Ela January 6, 2012 at 7:11 pm: Thank you for the clear instructions on how to make vanilla. I’ll start mine as soon as I get the vanilla beans I ordered. It will save me a lot of money because I bake a lot of desserts.

For the video suggestion, kindy feature how to fold egg whites when making chiffon cakes. Thank you.
38 zoe January 6, 2012 at 10:20 pm: Hi Randall,

I put a link to some on Amazon. I have also found some great vanilla beans at Costco if there is one in your area. There are many other online sources. The quality of the vodka won’t matter too much, but I always suggest you use an alcohol you would want to drink when using it in your recipes.

Thanks, Zoë
39 zoe January 6, 2012 at 10:22 pm: Hi Krsity,

I think the plastic bottle will be just fine. There are some plastics that are supposed to be safer for food than others. You will have to do a bit of research on the web to find out more about that. I have bought very good vanilla extracts in plastic bottles before, so I know it is fine!

Cheers, Zoë
40 kachna January 7, 2012 at 4:45 am: beautiful colour…
41 Holly! January 7, 2012 at 12:53 pm: Hey Zoe! Love the videos & blog…

Would love to see more videos with formulas…why does my pound cake fall sometimes? Why don’t my cupcakes crown nicely? I just read something about too much leavening and structure and strength of the cake vs. falling cakes? What are the %’s of leavening to use? Uses of bread flour in cakes for strength… all sorts of stuff!! I love to learn!!. Thanks for all you do.
42 Carol January 8, 2012 at 12:10 am: Do you know how to make peppermint extract??
43 Jennifer P. January 8, 2012 at 8:55 pm: I love this idea. I’m always baking at home, and I hate running out of baking ingredients (especially on a tight budget).

Most store bought vanilla extracts have water in them, even if they say “pure”. Do you know how much the water actually affects it? Is the flavor any different without the water?
44 ctb January 10, 2012 at 11:43 am: Lovely photos indeed! I’ve been making my own vanilla ‘extract’ for years now w/ bourbon.
45 Jessica Pollak January 11, 2012 at 12:42 pm: I’d love to see a video on making babka. I’d like to see how you roll it up and twist it into a ball and make it fit in the pan and come out babka!
46 zoe January 13, 2012 at 7:30 am: Hi Jennifer,

Water won’t add any flavor, it will just dilute the vanilla extract. In the end you will use more extract if you add water to get the same amount of flavor in your recipe.

Thanks, Zoë
47 zoe January 13, 2012 at 7:32 am: Hi Carol,

I haven’t made it before, but I’ll think about it and get back to you.

Thanks for the idea! Zoë
48 Rony January 16, 2012 at 1:30 am: I prefer to steep mine in brandy or cognac. The rum-based extract I made first just made everything taste faintly like rum cake. I tried vodka next and it seemed fine, a nice vanilla flavor with a sharp finish, but the brandy, oh! Warm, rich, and a bit sweet with a vanilla finish that lasts. My favorite. I also make almond and peppermint extracts using vodka to keep them clear in color. Love this blog, Zoe. Thank you for always posting so frequently!
49 Elsa January 17, 2012 at 10:07 am: Novice baker question: Once the extract has aged several weeks and is ready to use, should I still continue to shake it occasionally? Should I shake before I use it?
50 zoe January 17, 2012 at 7:48 pm: Hi Elsa,

The alcohol will be infused with the vanilla, but I like to shake it first to get some of the seeds with the extract. Either way will be tasty.

Cheers, Zoë
51 ann January 23, 2012 at 4:16 pm: ho zoe! this is a great tutorial! i have a question….we want to make vanilla sugar AND vanilla extract. can we make the sugar first, leaving the pods whole, and then use the same ones to make this? thanks =)
ann
52 zoe January 23, 2012 at 4:35 pm: Hi Ann,

Yes, by all means, but they will not have the same potency, so you may want to mix in some that have the seeds still in tact.

Thanks, Zoë
53 Danette February 16, 2012 at 8:39 pm: I have just started making my extract. From the wholesaler who I purchased them from I was recommended 4-5 bean pods per 8 oz. Does this sound okay to you? Also, I am really concerned about using them in my already tested recipes. Since it is pure vanilla extract will I need to use less than what my recipes may call for?

Blessings,
Danette
54 zoe February 16, 2012 at 9:00 pm: Hi Danette,

Yes, this ratio sounds right to me. You can use it in the same proportion as you have been with other vanilla extract. You may have to wait for a while before the extract is as strong as you like.

Enjoy, Zoë