Back in August I read this blog post and decided to make my own vanilla extract. It sounded so easy - just throw the stuff in a jar, stick it in a cupboard for a few months, and voilà, vanilla extract!
The vanilla beans I ordered online were a great deal, and I've been able to add fabulous flavor to marshmallows and various baked goods with them.
The extract, on the other hand, is taking a little longer than expected to produce results. While the instructions I followed at the top link above said that the initial concoction of alcohol, store-bought vanilla extract, and vanilla beans should produce a useable extract after 6-8 weeks, I found that it was rather weak. Well, weak on vanilla - but still very strong on the alcohol! I have used the extract in a few baked goods since October, but only when I knew it would not greatly affect the outcome.
This slow development of my extract may be due to the slow rate at which I am adding vanilla beans as I use up their seeds in other cooking projects, but I have a feeling that this would not account for the still very powerful alcohol content that was supposed to have faded by now. I have used a combination of vodka and brandy in order to develop a more complex flavor, but perhaps they have just strengthened each other's resolve to dominate the jar...
I will continue to add beans to the jar and let it sit in my cupboard, but I would love any tips about how to assist this development. As I read online, this would make a great gift, and a continuous supply of vanilla extract would be immensely practical, but I'm still pretty far from that goal...any helpful ideas?
This comment has been removed by the author.
ReplyDeleteHey Lisa!
ReplyDeleteI love vanilla. It's amazing! You can also find vanilla beans off of the Penzey's Spices website. All their spices are amazing. I also love their almond extract! Just add a little to your favorite sugar cookie recipe and it will make your day! Thank you for all the yummy food schemes! :)