I have been making my own homemade vanilla extract for several years now. To me, the flavor of homemade vanilla is much better than store bought vanilla. I think because you can control how long it ages. Plus, there is something special about baking with your own homemade vanilla. Also, once the vanilla has aged, I have vanilla bean seeds on hand that I can use in special recipes. And they’re preserved for when I’m ready to use them. Recently, I made cream puffs with a homemade vanilla custard and whipped cream. I add vanilla bean seeds to the custard and to the whipped cream. Oh, it tasted fantastic!!!!! I wish there was a way to share the taste and smell through the internet.

Making vanilla is super easy. It requires 2 ingredients and patience. The patience is the hardest part.

Homemade vanilla extract costs me about 50% less than buying a name brand in the grocery store. I feel better about the homemade version since I know what is going into it. If I make the homemade extract, I also will have vanilla bean seeds to use that I would not have if I had purchased vanilla extract. I like using vanilla bean seeds to bring a recipe to a whole new level of deliciousness.

Selecting the Vodka

You can use vodka, rum, or bourbon. I use vodka. Regardless of the type of alcohol, use the same amount. I’m going to reference how I make vanilla extract which is with vodka. When selecting the vodka, top shelf or bottom shelf will work, and it should be 70 proof or more. In most recipes you’ll only be using a couple of teaspoons anyway. No one will know if it’s bottom shelf. I tend to use a name brand because we use the remaining vodka in mixed drinks.

Selecting the Vanilla Beans

I order vanilla beans off the internet. I typically use Madagascar vanilla beans. Vanilla beans from different countries will have a slightly different taste. Vanilla beans come in different grades. Typically, you’ll see grade A and grade B. Grade A has a high moisture and oil content than a grade B vanilla beans would have. Grade A is higher quality vanilla beans, and it is intended to go directly into your recipes. A grade B vanilla bean, since it is a lower moisture content, it is better when soaked then used. Since you will be using the vanilla beans to make extract both will grade B will work equally as well as a grade A vanilla bean.

Selecting the Container

I recommend using a glass container that can hold 8 oz of liquid and your beans. I use a pint mason jar and I make a double batch. That’s just what is convenient for me. The lid needs to be one that can close to prevent leaking when you shake it, but it does not need to seal like lids do when canning.

I usually make sure the container, lid, and whatever I choose to use to cut them have been sanitized by using the dishwasher or washing them good in the sink with dish soap.

Making the Extract

It’s so easy to make. Just snip the top end from the vanilla bean, slice it up one side, and put it in the jar. There is no need to open the bean or remove the seeds. The slice is just to allow the vodka to soak into the pod to the seeds. Then pour in the vodka, tighten the lid, and give it a few shakes. Place it in a dry dark place to age. Try to shake it up once a week or so. If you miss some shakes, don’t worry. It’ll still be good. I store mine in a kitchen cabinet with all my other baking ingredients. Then each time I bake or get something out of that cabinet I give it a few shakes.

Aging the Extract

It will need to age for a minimum of 6 months up to 12 months before you start using it. The longer you age it, the stronger the vanilla flavor will be. It should be a darker brown when it is fully aged and ready to use. If it is the color of tea, it needs more aging time. Once it’s aged as much as you’d like you can use the liquid extract just like any purchase vanilla extract. Just follow your recipe. You will need to decide what to do with the beans. There are couple of things you can do:

Remove the seeds from the pods and put the seeds back into the jar of vanilla and shake them up to distribute.
Leave the vanilla beans in with the vodka and gradually use up the vanilla bean seeds as you use the vanilla extract.

I tend to leave the beans in the jar and gradually use them up in special recipes. Eventually the beans will not be completely covered by the vodka. I try to use them up before they are half exposed. As a rule, I use clean measuring spoons every time. This can help prevent any bacteria from growing. The alcohol content helps with that too. To date, I have not had mold or anything like that form and ruin a batch of extract.

When using your extract if there is an oiliness to your extract that is a good thing. It is flavor!

What do I do with Bean Pods?

There are uses for the pods once the seeds have been removed. I have not tried these myself, but I have read about people doing these.

Make vanilla sugar.
Dehydrate the pods and grind up to put into coffee.
Put the pods into a bottle of alcohol creating a vanilla vodka, vanilla rum, or vanilla bourbon. When the alcohol is gone, just throw the pods away.

If you try one of these please let me know how it turns out.

When I first heard about people making their own homemade vanilla extract, I thought it would be so challenging to make and I was concerned about food safety. For me the hardest part has been running out before the next batch is ready. I typically have a double batch I am using and a double batch that is aging. Yes, it’s two batches to shake. Shaking has not been that difficult to remember wither. Anytime I go into that cabinet, or I see it, just give it shake. As far as my concern about food safety, that was not even a concern. I have been doing this for 5 years and have not had an issue yet.

If I can do this, you can do this too. It’s good to try something new, to challenge yourself. Give it a try. If you have a question reach out to me.

Happy baking friends!!!

Homemade Vanilla Extract

Making vanilla extract is so easy, anyone can do it. The most difficult part is waiting 6-12 months for it to age. After that time, you will have an amazing vanilla extract and vanilla seeds to bring your recipes to a whole new level of deliciousness!

Print Pin

Course: Dessert

Cuisine: American

Keyword: Extract, Vanilla

Prep Time: 15

Total Time: 15

Servings: Teaspoons

Calories: 12kcal

Equipment

1 Glass container, 8 oz size
1 Measuring cups
1 Knife, scissors, or seam ripper

Ingredients

1 cup Vodka, rum, or bourbon 70 proof or greater
10 beans Vanilla beans grade A or grade B

Instructions

Wash and sanitize your glass container, lid and the knife, scissors or seam ripper. Washing in the dishwasher works perfectly.
Snip off the top end of each vanilla bean and make a slice up the length of each bean and place in the container. Do not scrape the seeds out of the pods. Just a slice up one side is all that is needed for the vodka to soak inside the beans. This is necessary for the vanilla goodness to infuse with the vodka.
Pour 1 cup of vodka over the beans and put on the lid. You may need to cut your beans in half, so they are covered by the vodka. The lid needs to close, but it does not need to seal like when canning.
Give it a good shake or two.
Store in a dry dark place away from lights. Shake weekly if possible. Sometimes I forget and it only gets shaken once a month or less and it still turns out good.
Let it set for 6-12 months before using. The color of the vodka should be a darker brown. It should be darker than tea.
Use it just as you would purchased vanilla extract. Once your vanilla has aged, you can also take out the beans and use the seeds in recipes.