Make Your Own Vanilla Extract *UPDATE*

[phreed]

IS THERE ANY ALTERNATIVE TO VODKA FOR MAKING THE VANILLA?
and
DOES IT HAVE TO BE ALCOHOL BASED?

[sweets4ever]

Yum yum yum!  I made this a few years ago as holiday gifts.  I used a combination of rum (a bit sweeter!) and vodka.

Featured this in today's Craftster Project of the Week email.  Thanks again for sharing!

[SneakyFoxeh]

This is awesome!  Definitely going to start making a batch this weekend.  My family will love it!  <3

[creepergirl]

i can't wait to try this.  i just got my supplies on amazon.  these will make fantastic gifts for my baking friends (and for myself!)

[mini_mum]

hummm - got some vodka in the cupboard, just need the vanilla pods!

[wisfritz4]

Regarding a few of your comments:

Some of your questions will be answered here: http://tipnut.com/homemade-vanilla-extract/

The "crystals" you mention should NOT be strained...
From the link..."There is white stuff coming out of the bean that I have in a bottle of extract, is this mold? It’s highly unlikely that it’s moldy, but that white stuff you’re seeing is not an illusion–it’s likely vanillin that you’re seeing oozing out, this is a sign of good quality! On cured pods of high quality, relatively pure vanillin may be visible as a white dust or “frost” on the exterior of the pod. See Wikipedia.org for more info."

I followed the tutorial, and made 2 bottles, 1 liter each of vanilla extract in Dec 2011. As of Sept 26, 2012, it is fully ready. I keep it in a dark cupboard. I used

[wisfritz4]

Must be made in alcohol. That is a "sterile" liquid that keeps it from molding. The alcohol burns off when you cook.

***See this for MUCH MORE COMPLETE INFORMATION that I followed (not my blog)
http://tipnut.com/homemade-vanilla-extract/

I made mine at the past Christmas. I have 1.5 liters of vanilla extract. That is about 6 cups. At Penzey's spices, They sell  a one cup bottle for $40.00. I spent $20 on the Everclear (thinned 50% with distilled water) and $20 for the Madagascar beans, vacuum packed from a MI company. Check out the blog above. It will answer all your questions.
Johanna in WI

[moondustdesigns]

Hints from Heloise has a similar recipe, but she has you putting just 2 vanilla beans in a liter of vodka or rum.

I bought a bottle of rum when I made Hot Toddy's for a bad cough I was having (which worked better than the cough medicine on the market) and I have a ton left...im gonna use the rum to make this vanilla...looks like there you get more out of this recipe than Heloise's and you can give the little bottle as gifts instead of keeping a big bottle for your self especially if you dont bake alot...

[cassiege]

Hi everyone! It's been a while.  

Hints from Heloise has a similar recipe, but she has you putting just 2 vanilla beans in a liter of vodka or rum.

That's basically how I do it now since my gift-giving is over! Though I just kept adding vanilla beans into the liter as the taste began to weaken, so I can't say how many I had in there last! But it's still the same basic principle--cut the bean in half, give it a shake, let it sit, and enjoy.

IS THERE ANY ALTERNATIVE TO VODKA FOR MAKING THE VANILLA?
and
DOES IT HAVE TO BE ALCOHOL BASED?

It doesn't have to be vodka, you can use any type of liquor with a high level of alcohol, like brandy. But, yes, it does have to be alcohol based. (Store-bought vanilla extract is ethyl alcohol based.) The alcohol will dissipate when you heat it, as in in an oven. I usually recommend vodka because it's a neutral taste, but you can get interesting flavors if you try other types!

Featured this in today's Craftster Project of the Week email.  Thanks again for sharing!

Thank you!

Just some random reiterations and musings: I've been doing this for a while now and have never ended up with any mistakes or bad batches or anything like that. Important things to remember is that it CAN mold, so make sure not to refrigerate the vanilla. Bean specks and "floaties" and the pods and fibers and things like that are completely harmless. It just happens when you cut the pods in half and give them a few shakes. (And, really, there's nothing more satisfying than seeing those little bean specks when you make your own vanilla ice cream!) And you can save the pods in the vodka and simply refill the vodka to keep it full (once it has set for the minimum amount of time, the flavor is not harmed if you decide to top it off!), but of course the taste will weaken if you never add new pods.

It's amazing how there are so many things that are far easier to do than you would expect when it comes to baking--vanilla, powdered sugar, brown sugar... it's easier, cheaper, better, and tastier doing it yourself! ...and it impresses your friends.

I hope this is working well for everyone!! Have a fabulous day.  

[Tís]

OMG! That's amazing!!

I've just received this recipe on the e-mail and totally loved it!

I live in Brasil, and around here the vanilla extract isn't expensive at all ( +/- 2 dollars), but I'm just sure that the homemade stuff has SO much flavour on it and only the vanilla, without the corn stuff and conservant. Tomorrow I'm going downtown and totally buying the cute bottles and vanilla, and another one for the sugar recipe that made me even smell it by reading those wonderfull tips you gave!