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Vanilla Extract

Source of Recipe

From "The Complete Autumn and Winter Cookbook" by America's Test Kitchen


Recipe Introduction

"Making vanilla extract at home gives you the ability to customize this essential baking ingredient. Want to experiment with subtle flavor profiles? Try making several batches using different types of beans. Want a more assertive vanilla flavor? Steep the beans in the alcohol (we used neutral-tasting vodka) for longer to extract more flavor. Splitting the pods and scraping out the beans helped speed along the extraction process, as did gently heating the vodka. Since the seeds and pod settled to the bottom of the jar after a while, shaking the jar weekly encouraged more full and even extraction. For a classic, all-purpose extract, use Madagascar vanilla beans. Tahitian beans will produce a more floral extract, and Mexican beans one that's bolder. The longer the mixture sits in step 2, the fuller the flavor will be."

List of Ingredients

â—¦  8 vanilla beans (1 ounce)
â—¦  1 cup vodka


Recipe

Cut vanilla beans in half lengthwise. Using tip of paring knife or spoon, scrape out seeds and transfer to small saucepan. Cut bean pods into 1-inch pieces and add to saucepan. Add vodka, cover, and cook over medium-low heat until mixture is hot and steaming, about 2 minutes. (Caution: Do not open lid while pot is over flame or alcohol will ignite.)

Pour mixture into jar with tight-fitting lid and let cool completely. Cover with lid and store in dark place for at least 6 weeks or up to 10 weeks, shaking jar gently once a week.

Line fine-mesh strainer with two coffee filters and set over liquid measuring cup. Strain vanilla through filters, then transfer from measuring cup to clean jar with tight-fitting lid. (Vanilla extract will keep indefinitely.)

Makes 1 cup