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Vanilla Extract Recipe

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This recipe for Vanilla Extract is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 750ml bottle of 75-80 proof vodka or rum
12 extract or B-grade vanilla beans (a 1/4 lb package is enough for 3 bottles)
Directions:
Directions:
Remove about 1/2 cup of liquor from bottle. You can either cut each bean length-wise, slit just one side to expose the vanilla paste or cut the beans in half - your choice. Put the cut vanilla beans in the liquor bottle, replace lid and shake. Store bottle in a cool, dark place for 2 to 3 months. Shake it every week for the first 4 to 6 weeks and then whenever you get a chance thereafter. Make sure you get the lids back on tight if you open it since it is so hard to resist smelling it!
After 2 or 3 months you can sample it but it takes about 6 months for the full flavor to be extracted. You can leave the beans in for a few more months if you're saving it for gifts, but the beans won't last indefinitely. They'll dry as you start using the vanilla.
So, at 6 months, or whenever you are ready, filter your extract using a cheesecloth or a fine strainer to remove the pods and any undissolved bits from the concentration. You can even dry out the beans and save them to make vanilla sugar.
Personal Notes:
Personal Notes:
80 proof liquor = 40% alcohol. You can use any 35-40% alcohol but a good quality vodka will be the most neutral. Keep in mind that the choice of alcohol will contribute to the overall flavor of your vanilla extract. Also, the vanilla extract will actually get better with age.

 

 

 

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