No ImageHow to Make Vanilla Extract

Did you make it? Rate it!

  1. Alicia

    Hi, tested this and it was wonderful. I was wondering if you can reuse the vanilla beans?


    Show Replies (2)
  2. Shelley Isley

    I have 2 1/2 Tahitian Vanilla beans. How much vodka should I soak these in? Thank you!!

    Show Replies (2)
  3. gloria

    Where do you recommend getting the vanilla beans?? I have tried many of your recipes and have enjoyed them all, I would like to try making my own vanilla extract. Thanks

    Show Replies (1)
  4. Cappy

    To add a true island flavor to your extract make it with good rum.

  5. yana

    I have extensive knowledge about vanilla, and about making extract from it. There is a long tonne of incorrect information in the comments to this post, not quite to the level of horrifying or dangerous, but it still makes me sigh sadly that there are so few (and scattered) correct sources of information about vanilla on the ‘net.

    To tackle only the most recent Q’s:

    to Shelley: never use plastic bottles. Plastic is inherently unable to remain airtight at the mouth, and even through the body of the bottle, there will be some exchange of gases over the length of time this extraction requires. Oxygen will enter and degrade your extract, and organic gases given off by the plastic itself will taint your extract. In this case, we use “organic” not in the wholesome foody meaning, but in the “organic chemistry” meaning.

    to Irma: see Shelley’s answer above, and… never put anything edible under your sink ;-) Part of your problem is the plastic bottles, the other part is the structurally deficient recipe given here. If using only 8 fluid ounces of vodka, you must chop the beans into 1 or 2-inch lengths. They will sink.

    to Jeannie: because there are only two “grades” of vanilla, A or B, there is an unsettling range of quality levels within each grade. Will a grade-B bean have seeds? Yes. Can you get at this caviar to scrape it out? Maybe. Depends on how far gone they are, into grade-B-land. If you’re using one sixteenth of a gallon (a cup) of solvent, then you need 1/16 of a unit of vanilla to make single-fold extract. Use two 16ths of a unit of vanilla, and you have double-fold extract. A unit of vanilla is defined as 15 ounces of grade-A beans or 13.35 ounces of grade-B vanilla pods. The structurally deficient recipe here calls for 3 vanilla beans. This will never yield single-fold vanilla extract, only nicely flavored vodka, possibly half-fold, possibly not even that. For one cup of solvent, to get single-fold extract, you need 5.86 grade-A vanilla beans or 7.82 grade-B beans. Even in cooking, math wants to be your friend, no matter how assertively you shun it’s affections.

    to Amber and Jaime: the real problem with the recipe here is the proportions and the directions. Yes, you split the beans lengthwise, that is correct. But the crucial First Law of vanilla extract is that you must never (ever) allow the vanilla beans to breach the surface of the liquid (in this case, vodka). An 80 proof vodka is 40% ethanol, right? So what’s the other 60%? It is water. A vanilla bean is typically about 6 inches long. An 8 oz cup of liquid can never be 7 inches deep in a mason jar. In fact, to reach 7 inches in height, 8 fluid ounces needs a jar less than 2 inches in diameter.

    Your problem is not mold, it is a fungus. Vanilla pods left exposed to air and water will develop this fungus. All fungi are toxic to some degree greater or lesser. What you see is a mossy white substance, correct? If so, this is not highly toxic. Simply remove the beans, trim away the affected areas, wash them in clean cold running tap water, then chop the beans into 1 or 2-inch lengths so they will stay submerged. Then you need only remember that when your extract is done and you transfer it to another (brown glass) bottle for storage, you must filter your extract through a coffee filter before storing. Dampen the filter with vodka beforehand, or the greedy fibers will eat up half of your extract!

    If your fungus is NOT simply white and mossy, then it could be another substance, one of a dozen possible culprits, and personally, I would not take the risk. One nice thing about vanilla pods is that they are naturally anti-bacterial, and anti-fungal. The alcohol during extraction will take care of any possible mold growth. But this one fungus is a symbiont to vanilla, evolved over millions of years to resist vanilla’s range of anti-fungal agents. Or, the vanilla orchid might have evolved over millions of years to selectively promote this certain single fungus and inhibit all others. Who knows? In the natural world, it helps break down the pod’s tough outer husk, helping the seeds to propagate the species. In our world it is a nuisance, foul tasting and unsightly.

    Since we’re on the topic, if you see gold/yellow flakes floating on top of your extract, these are not a fungus, but instead rather valuable. They are pure vanilla extractives, and if you were to collect an ounce of them, you could sell it for $5,000. Don’t get giddy, I’ve done the math on it, and the amount of vanilla beans you would need is… almost $5,000.

    For other comments here in general:

    If you’re giving gifts of little holiday-happy bottles of vanilla extract, DO NOT include a small piece of vanilla bean in the bottle. I know it’s tempting, and for flavor it’s a great idea, but how can you be sure your Aunt Viv in Tulsa will follow the First Law and carefully make sure this vanilla chunk stays submerged at all times over the next few years? If she doesn’t, she ends up with fungus in the bottle and tells everyone on Facebook that your extract is ratty. You don’t need that reputation.

    Cheaper vodka is indeed better than expensive vodka, more likely to be purely water and ethanol. Someone mentioned Svedka, and that’s a great candidate. Glass bottles, multiple distillations, no flavorings. Try to buy it at a larger liquor store with more shelf turnover, so it’s fresher.

    Lower quality beans will extract faster, since they rehydrate in situ via the water in the solvent, but yield a lower quality taste. Better beans take longer to extract, unless you scrape out the caviar. Scraping the caviar makes an unbelievable mess and requires you to filter your extract after it’s done. In a dry pod, the caviar is a dust so fine that you won’t believe any such powder could exist. Put this into your vanilla ice cream.

    If giving small bottles as holiday gifts, do it at Thanksgiving, not at Christmas. Everyone’s all baked-out after New Year’s, so your prized extract will sit around for months. But gifting a handmade ingredient a month before Christmas will psyche-up your friends to find ways to use it. That kind of reputation, you’ll be glad to have.

    Show Replies (3)
View More