Vanilla Extract- 3 Months Later

Hello Vanilla Lovers!

This post is to follow-up to my original post 3 months ago titled "Vanilla Extract-a-Palooza." To recap- I had 7 different types of vanilla beans, and made 7 different types of extract.  The original photo looked like this:

And 3 months later the same bottles look like this:

Unfortunately I wasn't able to duplicate the lighting of the first batch- but I'm going to try to get new photos at a different time of day for documentation purposes.

About 2 months ago I added in slightly more vodka to fill the bottles completely to the top as a slight amount evaporated during the first month, leaving the tips of the beans slightly uncovered.

As you see all bottles got much darker,  but the Tongan vanilla was the least darkened in the 3 month time period.  The darkest extract was the Madagascar vanilla bean.

And here is the final packaging we gave to family members as gifts:

Vanilla Extract-a-Palooza

Oh Vanilla, how do I love thee. Let me count the ways... oh wait, I mean the beans.

Ok, enough cheeziness, on to the serious topic of Vanilla Extract. After a discussion with some acquaintances about which type of vanilla bean is best for making Vanilla Extract, I decided to order a variety pack of beans from the online company Beanilla.com. I received my Vanilla Bean Sampler and the following bean types were included: Bourbon, Indian, Mexican, Mexican Organic, Madagascar, Tahitian and Tongan.

I split each bean lengthwise, bottled them in sets of 3 pods per bottle, then covered them with Vodka. The typical bean-to-vanilla ratio is 1 Cup of Alcohol for every 3 Vanilla Beans. Sometimes I'll add a fourth bean, but 3 beans seems to make a nicely darkened Vanilla Extract. Due to this experiment, in about 3 months I will have 7 different types of extract and hopefully I'll be able to figure out which bean I like best for baking and cooking!

Here is a bit of additional information for those looking to make their own Vanilla Extract- you can try different types of alcohol: Brandy, Rum or Vodka. Others I have spoken with about making their own extract indicated that they will add 2 tablespoons of Dark Rum to their Vodka or Brandy-based extract for a richer flavor and a darker color.

Additionally, once you have used your extract, you can refill with vodka up to three times- the Vanilla Bean Pods will continue to produce a vanilla flavor- each time the vanilla must be placed in a dark area (being shaken up every couple of weeks), for 2-3 months to infuse.  Once the beans are no longer good for Vanilla extract, you can dry them off and put them in a container of sugar to make Vanilla Sugar (which can be used for any baking recipe that requires sugar and it infuses a nice vanilla flavor into the recipe!).

ETA: I was asked where I got my cute vanilla bottles so I wanted to share that with you all! SKS Bottle & Packaging  was the least expensive online retailer for similar bottles. They are of high quality, and their customer service was exceptional. They have a large variety of bottles (including Amber and Blue glass bottles which I'll probably try next time- but I wanted to see the color changes which is why I ordered the clear bottles).

This post has been Continued HERE... (after 3 months of brewing)

Homemade Vanilla Extract

Vanilla is a Mexican crop that is translated into English as Little Pod. According to some reports, it is the second most expensive spice (after Saffron), due to its labor-intensive efforts to grow and harvest this fragrant and delicious spice.

I love the smell and taste of Vanilla. I love cutting open a vanilla bean and using it in recipes because the flavor a fresh bean provides seems to enhance the taste of baked goods. Unfortunately, the fruits of this Mexican "vainilla" crop can be quite pricey. Every time I go to Mexico I pick up a large container of pure Vanilla- but I always seem to use it quickly. The prices are very reasonable in Mexico, but it is not always easy to run down to a local country to pick up a baking ingredient. 

But, Vanilla fortune has smiled upon me- Recently I discovered the wonderful "little pods" at the Costco near my home! You get approximately 15 beans for only $12! What a steal compared to buying 2-3 beans from the local grocery store spice aisle for the same price. Trader Joe's market occasionally carries Vanilla Bean paste (extract filled with the tiny Vanilla seeds) which is a good alternative to the fresh pods- but you have to keep an eye out for it- the product seems to fly off the shelves!

After my searches for a good Vanilla extract, I discovered a recipe that allows me to make my own and have a constant supply, in the hopes that I will never run out of vanilla again!  It is very simple and makes a great Vanilla to be used in any baking recipe!

Ingredients:
4 Vanilla Bean Pods
12 oz Vodka (any type- I prefer Grey Goose, but have used Skyy and Stoli)
14-16 oz Empty Bottle with a tight sealing Lid

Steps:
1) Split the Vanilla Beans lengthwise and open the pod so you can see the bean paste inside.
2) Place the intact pod into the bottle and fill with enough Vodka to cover the beans.
3) Seal the bottle and store it in a dark place (cupboard, pantry, etc.) for 6 months (I find it useful to write the date on the bottle with a sharpie).
4) At the end of the 6 months, use as you would use any normal Vanilla Extract.

*You can refill the bottle as frequently as you like- just give it a couple of weeks to set (in a dark area) between fills. Typically every time I refill the bottle I add in 1-2 Vanilla Beans (split lengthwise). This original bottle can be refilled repeatedly up to 4 years. After the 4 years, remove all bean pods, rinse bottle, and begin again. I tend to have two bottles at any time, so one can be setting as the other is being used.
**The bottles I use typically have a rubber-gasket at the top with a plastic or rubber stopper. I would not recommend a cork-topped bottle because the cork can decay over time, allowing bacteria and other unwanted elements into the bottle.