Saturday, January 2, 2010

Traditional Vanilla Extract Homemade

This is a much less expensive way to have pure vanilla in every recipe. I prefer the brandy version, as pictured. Each recipe makes around 1 cup full.

Traditional Vanilla Recipe
1/2-pint Vodka
4 Vanilla beans recommended (Madagascar)
Seal tight bottles
Glass mason jar

Cut vanilla beans length wise with a scissors so the bean stays intact.
Pour vodka into a glass capped container like a mason jar so you can see how its coming along.

Add vanilla beans to container all the way to the bottom of the jar and store in a dark place covered . It will take 2 months for the vanilla extract to mature. After the 2 month cycle has finished, strain the liquid through coffee filter, or strainer and place in capped bottle. Makes eight ounces or( one cup.) You can now store in a decorator bottle. When giving as gifts, putting a whole bean inside the bottle gives it continued flavor and looks great!

Brandy Vanilla
1 cup Brandy
1 whole vanilla bean

Place Brandy into a glass capped tight bottle.
Add one vanilla bean.

Wait. It will take 3-weeks for vanilla to cure properly.

Pour into a bottle that has a cap on it.

Stronger Extract: Use a high proof of alcohol and scrape the seeds from the bean.
Weaker Extract: Use a lesser proof of alcohol and soak beans intact.
To strain for future storage use a coffee filter.
Vodka usually gives the highest alcohol content. Brandy adds additional flavor which is my favorite but not the traditional vanilla.
Using a variety of vanilla pods you can find some from (Madagascar, Indonesia, Tahitian, Mexican) these will produce an extract with a much more stronger flavor and wonderful aroma.
Shake vanilla bottle before each use.
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