As a baker I go through a lot of vanilla extract. For the past two years I have been making homemade vanilla extract, and I don’t think I’ll ever go back to store bought. Making your own vanilla extract is so simple, and customizable. It only requires two ingredients, and ends up being cheaper in the long run than store bought. Learn how to make your own vanilla extract below!
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If you have ever been curious if you can make your own vanilla extract at home the answer is yes! It is so simple to do, and only requires two ingredients: vanilla beans and 80 proof (or higher) alcohol. Simply cut the beans in half, put them in a bottle, cover with alcohol and let them steep for 6-12 months. You end up with a rich and flavorful vanilla extract.
Why Make Your Own Vanilla Extract at Home?
Imitation Vanilla vs. Pure Vanilla
Before I get into the why, I want to talk about the difference between imitation vanilla and vanilla extract.
Imitation vanilla: imitation vanilla is made from a synthetic vanillin to get the vanilla flavor. Sometimes caramel color is added to give it the color of pure vanilla extract. Sweeteners can also be added.
Price of imitation vanilla: usually $1-$3 for an 8 fl. oz. bottle
Pure vanilla extract: pure vanilla extract is made by allowing vanilla beans to soak over time in an alcohol. There is no color or sweeteners added.
Price of pure vanilla extract: usually $16-$48 for an 8fl. oz. bottle
Although imitation vanilla is less expensive, it is also less in the flavor department. Pure vanilla extract has a much richer flavor that shines in baked goods like chocolate chip cookies, blueberry muffins, or marshmallows. Making your own homemade vanilla extract at home allows you save money, and you can control the strength of your extract.
What You Need to Make DIY Vanilla Extract
Making vanilla extract at home is so easy, and only requires two ingredients, vanilla beans and an alcohol.
- Vanilla Beans: of course you need vanilla beans. Did you know there are actually different varieties of vanilla beans? I honestly didn’t think about it until I started making my own extract. The three main beans used for extract are Madagascar, Tahitian, and Mexican. I use these Madagascar vanilla beans, but you could also these Tahitian ones. Madagascar vanilla is the traditional flavor you associate with vanilla, Tahitian beans offer a slightly floral flavor, and Mexican beans are slightly smoky.
- Alcohol: you need an alcohol to steep the beans in. Look for something that is at least 80 proof. Most commonly vanilla extract is made with vodka (I use Tito’s since that’s what use to make drinks with). You can also make vanilla with bourbon (like I decided to try when I took these pictures) or even brandy. I haven’t tried my bourbon vanilla extract yet, but after 3 weeks it smells heavenly. Different alcohols will give the vanilla different flavor profiles.
- Jars or bottles: You need bottles or jars with tight fitting lids. I get my jars from the Container Store, but they are similar to these 8 oz. swing top jars. You just want to make sure they have a tight seal.
- Funnel: not necessary, but a funnel makes life easier when pouring the alcohol into the jars. I have a set of funnels similar to these, that I use all the time in the kitchen.
- Time: The hardest part about making your own extract is waiting. While some people say you can use the extract in 8-12 weeks, it really needs 6-12 months for the flavors to fully develop.
Single Fold vs. Double Fold
Single fold or double fold vanilla has to do with how concentrated the vanilla is. Single fold vanilla uses about 1 oz. of beans (5-8 beans) per 8 oz. of alcohol. Double fold, as you may guess, uses double that, 2 oz. of beans (10-16 beans) per 8 oz. of alcohol. Obviously double fold vanilla extract is more expensive than single fold.
When making your own extract you control the concentration. I like to use 8-9 beans per 8oz of alcohol when making my extract. I feel the flavor is strong enough, and it doesn’t break the bank.
Grade A vs. Grade B
Vanilla beans come in two grades, A or B. Grade A contain more moisture and are plumper. Grade B are drier and sometimes brittle. Traditionally grade B is used for extract, but I use grade A, and my extract is still flavorful.
How to Make Vanilla Extract
This is the easy part.
- Cut your beans in half long ways (this really helps enhance the flavor).
- Put the beans in your container.
- Fill with alcohol of your choice.
- Close lid, give it a shake, and store in a cool dark place. Once or twice a week give it a little shake.
- Wait a painstaking 6-12 months before using.
FAQs about Homemade Vanilla Extract
How do I store DIY vanilla extract?
Store it in a cool, dark place like a cupboard.
Do I keep the vanilla beans in after the 6-12 months?
Yes, you keep the vanilla beans in. That is what is so amazing about homemade vanilla extract. Keep the beans in, and as you use the vanilla top it off with more vodka (or whatever alcohol you chose). I like to wait until I have used about 1/4 of the bottle before adding more. I like to wait a few weeks before using it again to give the beans time to soak.
I like to keep two jars of extract. So after I add more vodka to one, I can use the other while the first one sits.
How long does homemade vanilla extract last?
If you take the beans out, the it will last indefinitely (or until you use it up).
If you keep the beans in, eventually, depending on how much you use your vanilla, you will have to replace the beans. If you notice the vanilla isn’t quite as strong as it used to be, that’s a sign it’s time for new beans. This usually takes a year or two for your average home baker. After replacing the beans, you will only need to wait about 3 months for it to be ready to use again.
What alcohol can I use when I make my own vanilla extract?
The world is your oyster my friend. The most common alcohol used is vodka because it is flavorless and really helps the vanilla flavor shine. Bourbon, brandy, and rum are other choices. Each one will change the flavor profile of the vanilla. I currently have vanilla beans steeping in a bourbon. I will update here in about 6 months.
Can you make alcohol free vanilla extract?
You can, but I have not tried. It involves using food grade vegetable glycerin and water. You can check out a recipe here or here if you you are trying to avoid alcohol.
Can homemade vanilla extract go bad?
Because homemade vanilla is made with a higher alcohol content it has a pretty long shelf life when stored properly (keeping beans submerged in alcohol, and keeping bottle in a dark, cool, dry place). If it smells rancid, or you see mold, discard the vanilla and start a new batch.
Homemade Vanilla Extract
Ingredients
Equipment
Method
- Using a sharp knife split the vanilla beans in half length wise.
- Place the beans in your bottle.
- Pour vodka (or alcohol of your choice) into the bottle making sure beans are fully submerged.
- Give the bottle a shake, and store it in a cool, dry, dark place. Give it a shake about once a week. Let beans steep for 6-12 months before using.
- As you use it, refill with vodka (or whichever alcohol you used). Give it a little shake and wait a week or two before using again.
Notes
- As you use the vanilla extract you can refill it. You should be able to continue this refill process for a year or two (depending on how often you are using the extract). After that time you will need to replace the beans. It is best to let those beans steep for 6-12 months before using.
- I like having at least two bottles of vanilla extract on hand so that after refilling one with alcohol I can use the other. I also try to have one on hand that is steeping, so I always have a fresh bottle.
