Dried vanilla fruits and vanilla orchid on wooden table. Close-up. (VALENTYN VOLKOV (Adobe Stock))
I love baking! I don’t do it as much lately, but when I do I find immense joy in opening a bottle of vanilla extract and sniffing it before adding it to whatever cake or cookie recipe I am making.
For years, I purchased tiny bottles of real vanilla extract (no imitation in my house) at the grocery store. I heard it was easy to make your own, but I had my doubts. It wasn’t until I was the leader of Let’s Create, a special interest group for the Stuttgart Community Spouses’ Club (SCSC), that I finally took the leap.
A friend of mine mentioned that she makes her own vanilla and explained the process. We co-hosted a vanilla extract making class for the SCSC and I realized it was actually easy. Now I’m hooked and have made several batches of homemade vanilla. (Psst… it also makes great gifts for family and friends!)
Want to give it a try? Here’s a simple guide.
Food safe glass jar with a leakproof lid
Vanilla beans
Alcohol, 80-100 proof. Vodka is a good one to start with.
For regular strength (known as single fold to the pros) vanilla extract, you’ll want one ounce of vanilla beans to one cup of alcohol. This ratio is really important! You’ll see recipes all over the internet that call for less beans. Less beans will only give you a sad excuse for vanilla extract. Do yourself a favor and don’t skimp on the good stuff.
Put vanilla beans and alcohol into your glass jar. There is no need to cut or split the beans. They can be placed whole into the alcohol. However, you can split or cut the beans to help the extract do its thing a little quicker.
It’s helpful to label the jar with the date you bottled it. You can simply write on the bottle with a sharpie or make a label using masking tape.
Store the bottle in a warm, dark place.
Now you just have to wait! I wait 12 months before opening my vanilla, but you can use it any time after six months if you are happy with the taste. Throughout the extracting time, it can be helpful to shake the bottle every once in a while.
Tip: Add a calendar reminder for when your vanilla is ready!
My friend recommended a company called IndriVanilla and I have been really happy with all their beans. They stock a variety of types and ship to APOs.
Vanilla beans can vary in price depending on the variety. A good one to start with is Madagascar Bourbon beans. They are the world’s most popular type; plus, they are affordable. Their flavor profile has hints of cream, caramel and butter. Some other types of beans I have tried including Comoros (smells like marshmallow), Indonesian (cream and butter notes), Ugandan (smells like brownies) and Hawaiian (honey and chocolate notes). The IndriVanilla website provides flavor profiles on all the beans they sell so you can find the ones that sound the most delicious to you.
Tip: One way to test the flavors of vanilla extracts is in whipped cream. Whip a small amount of unsweetened whipping cream to soft peaks. Add a few drops of vanilla extract and taste.
Take your baking to the next level now that you know the secret to delicious, homemade vanilla extract!
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Vanilla sticks marinating in a glass bottle (Kristen Thoennes)
Editor’s Note: This article was written by a member of the local military community, not an employee of Stars and Stripes. Neither the organization nor the content is being represented by Stars and Stripes or the Department of Defense.
