Easy Homemade Vanilla Extract - Tastes Better from Scratch (2024)

FAQs

Does homemade vanilla extract taste better than store bought? ›

In my testing, I found that the homemade vanilla extract imparted a markedly different flavor than the bottled stuff—great in some applications, less so in others.

For the best flavor, let the beans steep for 6 months or up to 12 months. However, you can use the extract after 2 months, it just won't be as strong. Once the extract is ready, you can transfer the liquid to 4-ounce glass bottles for easy use or gifting. Place a piece of vanilla bean in each bottle if desired.

Answer #2: Alcohol is normal. Remember that all "Pure" extracts are required to have a minimum 35% alcohol content, which is just as much alcohol that is in hard liquor.

Bourbon vanilla beans are the most popular type of vanilla, resulting from their clear and creamy flavor and the fact that Madagascar is the world's top producer of vanilla. These vanilla beans are the thinnest of the four types and also have the most flavor.

If you forget about your vanilla extract for many months (12 or more) while it's infusing, the vanilla bean will start to break down. This is easily remedied by straining the extract before using with a fine-meshed strainer.

As the vanilla extract sits, it will get darker. You want the beans to soak in the alcohol for at least 2 months before using it. The flavor will only get better with time. Make up several batches of vanilla extract at once so you never have to wait for a batch to brew.

Select a dark glass or amber-colored bottle for your vanilla extract. Light can degrade the quality of the extract by breaking down its aromatic compounds. Dark glass helps to protect the extract from light exposure, preserving its flavor and aroma. Air can also impact the quality of vanilla extract over time.

Keep your homemade vanilla extract in a cool dry place. Heat and light can cause it to turn cloudy. If it does turn cloudy, murky, or muddy-looking, do the smell test and if it still smells good, it should be fine to use. Using 80 proof vodka, it is highly unlikely there is bacterial growth.

Score Vanilla Beans: Gently cut slits lengthwise in the vanilla beans with a sharp knife then place beans in a jar. (You may need to cut them in half to fit in the jar). You need 4-5 Vanilla bean per 8 ounces (1 cup) alcohol. Add Vodka: Using a funnel, carefully fill the bottle with Vodka.

How do I know if my homemade vanilla extract is good? ›

The best way to taste test homemade extract is diluting it with a neutral-tasting medium like milk or cream. Mix two to three drops of vanilla extract in a shot glass and add up to three tablespoons of milk. Leave it to sit for three to five minutes. Give it a swirl and take a sip.

The amount of alcohol in pure vanilla extract varies by brand. Some contain as much as 35% alcohol by volume (ABV), which is equivalent to 70-proof vodka. However, a teaspoon of that vanilla extract has very little alcohol, somewhere closer to 1%.

Anything over 80 proof is fine and makes a lovely extract. It's true, though, that the higher the proof, the more vanilla essence will be extracted into the liquid.

While vanilla beans can be extracted without alcohol, it is very slow, ineffective and results in a lower quality vanilla extract. At Queen we want to produce the very best vanilla for your baking, which is why our extracts are made through the alcohol extraction method.

Foster Clark's Vanilla Flavour Enhancer is a 28ml bottle of concentrated vanilla essence that adds a rich and aromatic vanilla flavor to various dishes and desserts.

By charring vanilla pods, a technique Higham credits to picking up from chef Daniela Soto-Innes, you intensify their flavor and add a smoky note. That subtle smokiness balances the sweetness and fattiness of vanilla's usual haunts—creams, cakes, custards, frostings.

If I added too much vanilla by mistake, I would balance it with a contrasting flavor. A pinch more salt (not enough to make the recipe salty, some citrus zest (vanilla and citrus are excellent companion flavors), maybe something dark and slightly bitter like buckwheat honey or molasses.