How to Make Homemade Vanilla Extract

By - Emma Rauschert - University of Illinois Master Gardener & Master Naturalist

Looking for a fun, easy winter craft? Look no further than making homemade vanilla extract! Vanilla extract adds a sweet flavor to many dishes. There is a huge difference between vanilla extract and vanilla flavoring. You want to steer clear of vanilla flavoring, as it is artificially made from synthetic vanillin. Synthetic vanillin lacks the aromatic qualities of real vanilla beans, can cause migraines and adverse reactions in some people, and is sourced from petrochemicals or waste products. Real vanilla extract is made from two ingredients: vanilla beans and alcohol. Why doesn’t everyone make it then? Well, it requires patience.

Vanilla Extract Ingredients:

- 1 ounce of Vanilla Beans (8-10 beans)

- 8 ounces or 1 cup of Plain Vodka (80 Proof is great)

Materials:

- Small measuring cup with a pouring lip

- Two 4-ounce glass bottles with screw-on lids, or one 8.5-ounce glass jar

- Labels

- Scissors

The Process:

1. Wash your jars and lids.

2. Cut up your vanilla beans. Cut them in half long-ways so the beans inside are exposed. Scrape out some of the beans. Cut up the bean hulls into smaller pieces so they fit inside the jar.

3. Put 4 split bean hull halves and their beans into each jar.

4. Use a measuring cup with a pouring lip to pour the vodka over the beans in the jar, making sure they are fully submerged.

5. Cover the jars with a lid tightly, and wipe off any spilled alcohol around the outside.

6. Let the jars sit in a dark, cool place for 6 months, shaking the jars every month.

7. You know the vanilla extract is finished brewing when the liquid inside the jars turns an amber color.

Once you have tasted the difference between real vanilla extract and store-bought synthetic vanillin, you won’t be able to go back. The product you are making is 100x better than store-bought. Homemade is best!! The best part of making vanilla extract is that you will probably make enough to give away as gifts. If you make vanilla extract this January, it will be ready as a gift for Christmas!

Notes:

* The quality of vodka you use doesn’t need to be expensive to work well. Smirnoff, Kirkland Signature, or Tito’s Handmade are all good options. Do not use flavored vodka. The vodka does need to be 80 proof (40%). If the percentage is too high, the alcohol flavor will be too strong; if it is too low, it will take too long to draw out the vanilla flavor. You can also use other kinds of alcohol, such as bourbon, rum, or brandy, although they are not as pure as vodka, which will make your vanilla taste slightly different from the signature flavor.

* There are many places where you can obtain your vanilla beans. The quality of the beans you use will transform your baked goods from blah to best of show. Premium Madagascar Gourmet Vanilla Beans get the prize for the best flavor and quality. There are many reputable places to purchase vanilla beans, such as Vanilla Bean Kings, Prema Vanilla, and Beanilla.

* The FDA standard requires 13.35 ounces of vanilla beans per gallon of liquid, with a minimum of 35% or 70 proof alcohol. This means the ratio of beans to alcohol is 0.83 - 0.9 ounces of beans per 8 ounces of alcohol.

* When washing your jars and lids, the process is similar to sterilizing them before canning. You may want to let them sit in a boiling water pot for a few minutes to make sure all the bacteria die.

* Once you have used up your vanilla extract, you can refill it with vodka and reuse it.

* You can strain out the vanilla beans if you want when the vanilla is done brewing; however, I like to keep them in the jar so I can continue using them.

* Infusing vanilla beans for four months or longer will result in a stronger flavor. Leaving your vanilla extract for a year will yield a fantastic flavor.

* If your vanilla extract smells bad or has a cloudy appearance, it may have developed bacteria, and you won’t want to use it.